Classic homemade chicken noodle soup with tender chicken, vegetables, herbs, and noodles in rich broth.

1/2 tablespoon butter

2 celery ribs, diced

3 to 4 large carrots, diced

1 garlic clove, minced

10 cups chicken stock or broth

1 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon dried rosemary

1/8 teaspoon dried thyme

1/8 teaspoon crushed red pepper flakes

3 cups cooked shredded chicken

1 teaspoon chicken bouillon granules or paste

1 batch homemade egg noodles or 4 cups dry egg noodles

Cook Mode Prevent your screen from going dark

1. Melt the butter in a large pot over medium-high heat.

2. Add the celery and carrots and cook for about 3 minutes.

3. Stir in the garlic and cook for 30 seconds.

4. Pour in the chicken stock.

5. Season with salt, pepper, rosemary, thyme, and red pepper flakes.

6. Taste the broth and stir in bouillon if desired.

7. Bring the soup to a boil.

8. Add the noodles and cook until just al dente.

9. Stir in the cooked chicken and warm through for 1 to 2 minutes.

10. Taste and adjust seasoning. Serve hot.

Do not overcook noodles.

Add extra broth when reheating leftovers.

Homemade egg noodles give the best texture.