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Boston Market's Chicken Noodle Soup Copycat Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups rotisserie chicken shredded
  • 6 cups low-sodium chicken broth
  • 3 cups wide egg noodles
  • 1 medium onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 2 tablespoons butter
  • 1 teaspoon black pepper
  • Salt to taste

Method
 

  1. Melt the butter in a large pot and saute the onion, carrots and celery until softened, about 8 minutes.
  2. Add the chicken broth and bring to a simmer.
  3. Stir in the shredded chicken and simmer 15 minutes.
  4. Add the wide egg noodles in the last 8 to 10 minutes and cook until just tender.
  5. Season generously with black pepper and salt to taste.

Notes

Boston Market's version is noticeably rich and peppery, and rotisserie chicken drippings give it depth most home versions miss. Use thick wide egg noodles - standard thin noodles go mushy fast. Do not skip sauteing the aromatics or the soup tastes flat. Six cups of broth is closer to restaurant portions than four. Do not add the noodles too early; they over-swell, especially in leftovers. Freeze without the noodles and add them after thawing.