There’s nothing quite like a warm bowl of soup to comfort the soul, especially when it’s a homemade rosemary Chicken Noodle Soup. This delightful dish combines the classic flavors of chicken and noodles with the aromatic touch of rosemary, creating a hearty meal perfect for any occasion.
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Growing up, my grandmother would always make this soup on chilly weekends. The whole house would be filled with the earthy scent of rosemary, drawing everyone to the kitchen. Her recipe was a touch different as she added a secret blend of spices that I had to tweak over time. Now, every time I make this soup, it’s like a nostalgic journey back to those cozy afternoons, huddled around the family table.
Why You’ll Love This Recipe
This rosemary Chicken Noodle Soup is a game-changer for several reasons. First, it’s incredibly easy to make, requiring minimal preparation time yet delivering a robust flavor. The use of fresh rosemary adds a unique twist to the traditional chicken noodle soup, infusing it with a fragrant, woody flavor. Plus, it’s versatile enough to be adapted with what you have on hand, making it a fantastic way to use up leftovers or seasonal produce. Finally, it’s a nourishing option that balances comfort and nutrition, perfect for the chilly months.
Ingredients Notes
For this soup, you’ll need boneless chicken breasts, egg noodles, fresh rosemary, chicken broth, carrots, celery, and onions. When sourcing rosemary, fresh sprigs provide the best aroma and flavor, but dried rosemary works in a pinch. If fresh chicken is unavailable, pre-cooked or rotisserie chicken can be a convenient alternative. Opt for low-sodium chicken broth to control the saltiness, and feel free to add more vegetables, like spinach or peas, for extra nutrients.
Recipe Steps
Step 1
Begin by seasoning the chicken breasts with salt and pepper. In a large pot, heat some olive oil over medium heat and sear the chicken until golden brown on both sides. Remove the chicken and set aside.
Step 2
In the same pot, add chopped onions, carrots, and celery. Cook until the vegetables are tender, about 5 minutes, stirring occasionally to prevent sticking.
Step 3
Add minced garlic and fresh rosemary, cooking for an additional 2 minutes until fragrant. Pour in the chicken broth and bring to a simmer.
Step 4
Return the chicken to the pot, cover, and cook for about 20 minutes, ensuring the chicken is fully cooked. Remove the chicken once more, shred it using forks, and return it to the pot.
Step 5
Add egg noodles to the pot and let them cook according to package instructions, typically 8–10 minutes. Adjust seasoning to taste and serve hot.
Storage Options
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing portions in freezer-safe containers. To reheat, defrost overnight in the fridge and warm gently on the stove. Avoid microwaving, as this can make the noodles mushy.
Variations & Substitutions
If you’re catering to dietary restrictions, consider using zucchini noodles or gluten-free pasta. For a creamier soup, stir in a cup of heavy cream or coconut milk just before serving. Adding a squeeze of lemon juice or a dash of hot sauce prior to serving can also enhance the flavor profile.
Serving Suggestions
This rosemary Chicken Noodle Soup is perfect for a cozy luncheon or dinner, whether served on its own or with a side of crusty bread or a green salad. It also pairs well with a light white wine or sparking water infused with lemon and herbs.
Frequently Asked Questions
Can I use leftover chicken? Absolutely! This soup is an excellent way to use up any leftover roasted or rotisserie chicken. Simply shred the cooked meat and add it to the soup during the final step.
Can I make this soup in a Slow Cooker? Yes, you can adapt this recipe for a slow cooker. Add all ingredients except the noodles, and cook on low for 6–8 hours or high for 3–4 hours. Then, add the noodles during the last 30 minutes of cooking.
What if I don’t have fresh rosemary? If fresh rosemary is unavailable, you can substitute with 1 teaspoon of dried rosemary. The flavor will be slightly different but still delicious.
This soup truly embodies warmth and comfort, making it a go-to recipe for any soup lover. Whether you’re whipping it up for a family gathering or simply craving something hearty and homemade, it’s bound to leave everyone asking for seconds.
Frequently Asked Questions
Rosemary Chicken Noodle Soup
Ingredients
Main Ingredients
- 1 pound chicken breast skinless, boneless
- 2 tablespoons olive oil
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 medium onion diced
- 6 cups chicken broth low sodium
- 2 sprigs rosemary fresh
- 1.5 cups egg noodles
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned.
- Add carrots, celery, and onion to the pot, stirring occasionally until vegetables are tender.
- Pour in chicken broth and add rosemary sprigs. Bring to a boil.
- Reduce heat and let simmer for 20 minutes, then add egg noodles and cook for additional 10 minutes.
- Remove rosemary sprigs before serving.
