Description

A comforting homemade chicken noodle soup made from scratch using a rotisserie chicken, fresh vegetables, and homemade egg noodles. This recipe includes making a rich chicken stock by simmering the chicken carcass with aromatics, sautéing fresh vegetables for added flavor, and crafting tender homemade noodles to create a warm, satisfying meal perfect for any day.

Ingredients

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For the Chicken Stock

1 rotisserie chicken carcass (use the meat for the soup and the carcass for stock)
10 cups water
1 onion, quartered
2 celery stalks, chopped
2 carrots, chopped
2 cloves garlic, smashed
1 bay leaf
Salt and pepper, to taste

For the Soup Base

1 tablespoon butter or olive oil
3 celery stalks, diced
3 carrots, diced
2 cloves garlic, minced
6-8 cups chicken stock (from the homemade stock or store-bought)
Salt and pepper, to taste
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
Pinch of crushed red pepper (optional)
2 cups cooked chicken (from the rotisserie chicken meat)
Egg noodles or your favorite pasta (homemade or store-bought)

For the Homemade Egg Noodles

2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup milk

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Instructions

Make the Chicken Stock: In a large pot, combine the rotisserie chicken carcass, quartered onion, chopped celery and carrots, smashed garlic, and bay leaf. Add 10 cups of water, bring to a boil, then reduce heat and let simmer gently for about 1 hour to extract deep flavors for the broth.
Strain the Broth: Remove the carcass and vegetables from the pot and strain the broth into a large bowl through a fine sieve or strainer. Discard solids, and season the clear broth with salt and pepper to taste. Set the broth aside for later use.
Sauté Vegetables: In a large soup pot, melt butter or heat olive oil over medium-high heat. Add diced celery and carrots and sauté for about 3 minutes until they begin to soften, then add minced garlic and cook for an additional 30 seconds to release the aroma.
Add Stock and Seasonings: Pour in 6-8 cups of the prepared chicken stock. Season with salt, pepper, dried rosemary, dried sage, and optionally a pinch of crushed red pepper. Stir well and taste the soup to adjust seasonings if needed.
Cook the Noodles: Bring the soup to a boil. Add egg noodles (either homemade or store-bought) and cook according to package instructions until al dente, typically 3-5 minutes, taking care not to overcook.
Add Chicken Meat: Stir in the cooked chicken meat from the rotisserie chicken, allowing it to heat through thoroughly in the hot soup.
Prepare Homemade Noodles Dough: In a medium bowl, combine the all-purpose flour and salt. Create a well in the center and add eggs and milk. Mix with a fork or spoon until a dough forms. Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic.
Roll and Cut Noodles: Roll the dough out on a floured surface to about 1/8-inch thickness. Use a sharp knife or pizza cutter to slice the dough into thin strips to create noodles.
Cook Homemade Noodles: Drop the freshly cut noodles into the boiling soup and cook for 3-5 minutes until tender but not mushy.
Serve: Ladle the hot chicken noodle soup into bowls. Serve immediately, paired with crusty bread or homemade rolls for a hearty, comforting meal.

Notes

You can substitute store-bought chicken stock for homemade stock if short on time.
Homemade noodles can be made in advance and dried or frozen for later use.
Adjust the amount of red pepper flakes for a spicier kick or omit for a milder soup.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Ensure noodles are not overcooked to maintain a satisfying texture in the soup.