Super Garlic Chicken Noodle Soup
A garlicky, brothy chicken noodle soup with a whole head of sliced garlic, rotisserie chicken, fun pasta shapes and a squeeze of lemon.
Servings 4 servings (main course) / 6 servings (appetizer)
Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- ½ yellow onion chopped
- 2 large carrots sliced
- 2 ribs celery sliced (leaves reserved for garnish)
- 1 head garlic cloves peeled and thinly sliced
- ½ tsp celery salt
- ½–1 tsp red pepper flakes depending on spice preference
- 2 sprigs fresh thyme
- 8 cups chicken stock homemade, store-bought, or Better Than Bouillon and water
- 6 oz pasta creste di gallo, egg noodles or any bite-size shape
- 2 cups shredded rotisserie chicken room temperature
- Salt and pepper to taste
To Serve:
- Fresh lemon juice
- Olive oil for drizzling
- Celery leaves
- Crackers or baguette
Instructions
- In a large pot over medium heat, warm the olive oil and melt the butter. Add the onion, celery and carrots and sauté for about 8 minutes, until slightly softened.
- Add the sliced garlic and cook for another 5 minutes, stirring often, until softened but not browned.
- Stir in the celery salt, red pepper flakes and thyme sprigs and cook for 1 minute.
- Pour in the chicken stock, increase the heat to high and bring to a bubble. Reduce the heat to medium-low, add the pasta and simmer, stirring occasionally, until the pasta and carrots are tender, about 15 minutes depending on the pasta. (For egg noodles, simmer until the carrots are nearly tender, then add the noodles for the time on the package.)
- Remove the thyme sprigs. Stir in the shredded chicken and warm through. Taste and adjust the seasoning.
- Ladle into bowls and finish with lemon juice, a drizzle of olive oil and celery leaves. Serve with crackers or a baguette.
Notes
If you're planning ahead to save leftovers, cook the pasta separately and add it to each bowl so it doesn't soak up all the broth.
Boxed broth and bouillon can be salty, so taste before adding extra salt.