Garlic & Herb Chicken Noodle Soup
A cozy, nourishing chicken noodle soup made with homemade bone broth, rotisserie chicken, and fresh herbs. Perfect for chilly days or to stock your freezer for cold season.
Equipment
- 1 Large Dutch Oven or Pot (6-7 Quarts)
- 1 Instant Pot to make broth (or stovetop pot)
Ingredients
- 1 rotisserie chicken (meat pulled; save bones for broth)
- 1 onion, diced
- 1 leek, cleaned and sliced
- 1 bunch celery, chopped
- 1 bunch carrots, sliced
- 4-6 cloved garlic, chopped
- 3 tsp butter
- 2 quarts homemade chicken bone broth (see below)
- 1 lemon juiced
- 1 tsp each chopped fresh thyme, rosemary, and sage (or dried)
- 2 tbsp fresh parsley (plus more for garnish)
- Sea Salt + Black Pepper to taste
- 1 package shell noodles I like Rummo Organic
Instructions
Homemade Bone Broth (Instant Pot)
- Place rotisserie chicken bones in Instant Pot.
- Add salt, pepper, herbs, and a splash of apple cider vinegar if you’d like (it helps extract minerals).
- Fill to “max” line with filtered water.
- Pressure cook on High for 1 hour.
- Strain and save 2 quarts for the soup. (Freeze any extra for future recipes!)
To make the soup:
- In a large Dutch oven, melt butter over medium heat. Add onion, leek, carrots, celery, and garlic. Sauté until fragrant and softened, about 8–10 minutes.
- Add herbs, garlic powder, salt, and pepper. Stir to coat the veggies.
- Pour in the bone broth and bring to a gentle boil.
- Add the pulled chicken and noodles. Lower heat to a simmer and cook until noodles are tender, about 10–12 minutes.
- Finish with lemon juice and a handful of fresh parsley. Taste and adjust seasoning as needed.
Notes
Nutrition (per serving, approx):
Calories: 280 | Protein: 22g | Carbs: 18g | Fat: 11g | Fiber: 3gNotes:
- Add extra lemon juice for brightness before serving.
- Freezes beautifully — reheat with a splash of broth or water.
- Use any pasta shape you love — shells, egg noodles, or orzo all work!