20 mins 

20 mins 

1 Tablespoon butter
2 ribs celery, diced
3 large carrots, thinly sliced
1 clove garlic, minced
1 Tablespoon "Better than Bouillon" chicken flavor, or chicken bouillon granules
10 cups chicken stock
1 teaspoon salt
½ teaspoon freshly ground black pepper
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
4 cups dry egg noodles
3 cups rotisserie chicken 

Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and "Better than Bullion" and cook for another 30 seconds.  Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, salt and pepper. Bring broth to a boil. Add egg noodles and cook just until noodles are al dente - they will cook quickly! Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed. Serve immediately.

Using a rotisserie chicken (or your own whole roasted chicken) is my recommended method (a $5 Costco chicken works perfectly). But if you prefer To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.

Chicken noodle soup is one of our family’s favorite winter traditions...warm, comforting, and something my mom always made this time of year. It reminds me of being cozied up at home as a kid and we love to keep the tradition going. It makes the perfect healthy start to the new year and truly the best cure for all the winter germs!