Sandra This Bobby Flay Chicken Noodle Soup is a hearty and comforting recipe, which is made with tender rotisserie chicken and classic egg noodles. It’s the perfect soup for a chilly day, a classic, foolproof recipe ready in about 30 minutes.
Bobby Flay Chicken Noodle Soup Ingredients
A classic combination for the ultimate soul-warming soup.
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
- 10 cups high-quality chicken stock or broth
- 3 cups shredded rotisserie chicken
- 5 cups dry egg noodles (or other bite-size pasta)
- 1 teaspoon Better Than Bouillon chicken flavor (or bouillon granules)
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried sage
- 1/8 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
How To Make Bobby Flay Chicken Noodle Soup
A step-by-step guide to this wonderfully simple and flavorful soup.
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the diced celery and carrots and cook for about 3 minutes until they begin to soften. Add the minced garlic and cook for 30 more seconds until fragrant.
- Build the Broth: Pour in the chicken stock. Season with the rosemary, sage, crushed red pepper flakes, salt, and pepper. Bring the mixture to a boil.
- Boost the Flavor: Taste the broth. For a richer, more intense chicken flavor, stir in the Better Than Bouillon or bouillon granules as needed.
- Cook the Noodles: Once the broth is boiling, add the dry egg noodles and cook according to the package directions, until they are just al dente.
- Finish and Serve: Remove the pot from the heat. Stir in the shredded rotisserie chicken. Taste the soup one last time and adjust the seasoning with more salt and pepper if desired. Serve hot.
Recipe Tips
For the most flavorful and perfectly textured chicken noodle soup.
- How to get the most flavor? Don’t skip sautéing the vegetables in butter first. This simple step builds a sweet, aromatic base for the entire soup. Using a high-quality chicken stock and boosting it with a little Better Than Bouillon is another key trick for a rich, “cooked-all-day” flavor in a short amount of time.
- How to prevent mushy noodles? Be careful not to overcook the noodles! They will continue to absorb liquid and soften as they sit in the hot soup. It’s best to cook them until they are just al dente (still have a slight bite), or even take the pot off the heat a minute before they are fully cooked.
- Can I use fresh herbs? Yes, absolutely! If you have fresh herbs, use about 1 teaspoon each of finely chopped fresh rosemary and sage instead of the 1/8 teaspoon of dried. Add them in with the garlic.
- Can I make the noodles from scratch? Of course. Homemade egg noodles would make this soup even more special and comforting. Just be sure to cook them in the simmering broth until they are tender.
What To Serve With Chicken Noodle Soup
Classic accompaniments for a comforting bowl of soup.
This classic soup is a complete meal in a bowl, especially on a chilly day. It’s fantastic with:
- A side of crusty bread or saltine crackers for dipping
- A simple grilled cheese sandwich for the ultimate comfort food pairing
- A light green salad with a simple vinaigrette
How To Store Chicken Noodle Soup
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days.
- Note on leftovers: Be aware that the noodles will continue to absorb the broth as the soup sits, so the soup will thicken and the noodles will be much softer the next day. You can add a splash of extra chicken broth when reheating to loosen it up.
Bobby Flay Chicken Noodle Soup Nutrition Facts
An estimated guide per serving.
- Calories: 350 kcal
- Carbohydrates: 35 g
- Protein: 25 g
- Fat: 12 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Using a store-bought rotisserie chicken is the ultimate shortcut for this recipe. It’s already cooked, seasoned, and tender. If you prefer, you can use about 1.5 pounds of boneless, skinless chicken breasts or thighs, boiled or baked and then shredded.
You can, but the texture of the noodles can become very soft and mushy upon thawing. For the best results, if you plan to freeze the soup, it’s a good idea to cook and store the noodles separately, and add them to the soup as you reheat and serve it.
The 1/8 teaspoon of crushed red pepper flakes adds a very subtle background warmth, not a fiery heat. You can omit it for a completely mild soup, or add more if you like a spicier kick.
Bobby Flay Chicken Noodle Soup Recipe
Description
A classic, hearty, and comforting chicken noodle soup made easy with a rotisserie chicken, loaded with chunky vegetables, tender egg noodles, and a rich, herb-infused broth.
Ingredients
Instructions
- In a large pot, melt the butter and sauté the diced celery and carrots for 3 minutes until they begin to soften.
- Stir in the minced garlic and cook for 30 seconds more.
- Pour in the chicken stock and season with rosemary, sage, red pepper flakes, salt, and pepper. Bring to a boil.
- For a richer flavor, stir in the Better Than Bouillon.
- Add the dry egg noodles to the boiling broth and cook until just al dente.
- Remove the pot from the heat and stir in the shredded rotisserie chicken.
- Taste and adjust seasonings if needed, then serve hot.
Notes
- Using a store-bought rotisserie chicken and a flavor booster like Better Than Bouillon are great shortcuts for a soup that tastes like it’s been simmering all day.
- Be careful not to overcook the noodles, as they will continue to soften in the hot broth.
- This soup is a perfect make-ahead meal, but the noodles will absorb a lot of the broth as it sits in the fridge.
- Feel free to add other vegetables like peas or corn for extra flavor and nutrients.
