Chicken Noodle Soup

Pro tips

• Dice vegetables uniformly (about 1/4-inch) so they cook evenly and give consistent texture throughout the soup.
• Don't overcook the egg noodles; cook them to just al dente, then add to the broth—they'll continue to soften from residual heat.
• Toast the chicken base in butter with aromatics for 1–2 minutes before adding broth to deepen savory flavor.
• Taste and season with salt at the end; rotisserie chicken and broth vary in saltiness.

Substitutions

• Salted butter → unsalted butter (omit or reduce added salt)
• Chicken broth → vegetable broth (lighter flavor, still works)
• Roasted chicken base → 1 additional cup shredded rotisserie chicken (skip the base)
• Wide egg noodles → small pasta shapes like ditalini or orzo (adjust cooking time)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days; reheat on stovetop and add extra broth if soup has thickened.

Can I use fresh chicken instead of rotisserie?

Yes. Poach 2 cups diced raw chicken in the broth for 12–15 minutes until cooked through, then proceed with the recipe.

What type of noodles work best?

Wide egg noodles are traditional, but you can substitute regular egg noodles, fettuccine, or small pasta shapes like ditalini.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding broth if needed to loosen.

Can I make this ahead?

Yes. Cook the broth and vegetables, then refrigerate separately from the noodles and chicken. Combine and reheat when ready to serve.

Is this recipe gluten-free?

No, but you can substitute regular egg noodles with gluten-free pasta—cook separately and add just before serving to avoid mushiness.