Name: Rosemary Chicken Noodle Soup
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 2 Tablespoons olive oil; 1 small white onion, peeled and diced; 2 medium carrots, peeled and diced; 2 stalks celery, ends trimmed and diced; 3 cloves garlic, minced or pressed; 8 cups (64 ounces) good-quality chicken stock; 3-4 stalks *fresh rosemary (or more/less to taste); 6 ounces wide egg noodles (or use gluten-free noodles if making this GF); 2 cups shredded cooked chicken; salt and pepper; (optional: chopped fresh parsley for garnish)

Description

This Rosemary Chicken Noodle Soup recipe is kicked up a notch with the addition of lots of fresh aromatic rosemary, and it’s ready to go in about 30 minutes!

Ingredients

Scale

2 Tablespoons olive oil
1 small white onion, peeled and diced
2 medium carrots, peeled and diced
2 stalks celery, ends trimmed and diced
3 cloves garlic, minced or pressed
8 cups (64 ounces) good-quality chicken stock
3–4 stalks *fresh rosemary (or more/less to taste)
6 ounces wide egg noodles (or use gluten-free noodles if making this GF)
2 cups shredded cooked chicken
salt and pepper
(optional: chopped fresh parsley for garnish)

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Instructions

Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if desired.) Season the soup with salt and pepper to taste.
Serve warm, garnished with extra black pepper and fresh parsley if desired.

Notes

*A few important notes about rosemary:

If fresh rosemary is not available, you can substitute 2-3 teaspoons (or more) of dried rosemary. Or 1.5 teaspoons (or more) ground rosemary. I always recommend starting with less, and then you can always add more if desired.

Also, I’m not a big fan of eating rosemary needles, so I prefer to let the sprigs simmer in the broth until most of their flavor is released, and then just removing them before serving. But heads up — they soften and tend to fall apart after they simmer for quite awhile. So I recommend letting them simmer on top of the stock so that you can remove them easily. As an alternative, you can also mince them up finely and just eat them with the soup.

To each, her or his own when it comes to rosemary preferences. ;)