• Don't overcook the noodles: Aim for al dente noodles by cooking them according to the package instructions minus a minute or two. They'll continue to soften slightly in the hot broth.
• Fresh vs. dried herbs: While dried herbs work great, you can also use fresh herbs if you have them on hand. Fresh rosemary and sage will elevate the flavor even more.
• Adjust seasoning to taste: The chicken bouillon cube adds depth to the broth, but make sure to taste your soup before adding extra salt.
• Add a squeeze of lemon: For an extra layer of flavor, try adding a squeeze of lemon juice to the soup before serving. It adds a bright, fresh note.
• Customize: Feel free to throw in other vegetables you love or have on hand, like chopped spinach, kale, or mushrooms. You can also use chicken thighs or chicken breasts instead of a rotisserie chicken.
• Egg noodles substitute: Any pasta will work in a pinch. Try spaghetti broken into smaller pieces, ditalini, or even rice for a gluten-free option.
• How can I thicken my chicken noodle soup? If you prefer a thicker soup, you can make a slurry with a tablespoon of cornstarch and a little water. Stir it into your soup and let it simmer for a few minutes. Alternatively, blending part of the soup and adding it back in can also thicken it without changing the flavor.
• Make it creamy: For a creamier version, stir in a dollop of sour cream or a splash of heavy cream or half-and-half at the end of cooking. Just make sure not to boil the soup after adding dairy to prevent curdling.
• Slow cooker:  Add all the ingredients except the noodles to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked noodles just before serving.

Storage & Reheating

• Cool it down: Let your soup cool to room temperature. However, don’t leave it out too long—two hours is your max to keep things safe.
• Refrigerate: Pour the cooled soup into an airtight container and pop it in the fridge. It’ll keep well for 3 to 4 days. When you're ready to eat leftovers, just reheat them gently on the stove or in the microwave.
• Freeze: For longer storage, freezing is the way to go. Use freezer-safe bags or containers. Lay the bags flat in your freezer for space-efficient storage. Thaw overnight in the fridge when you’re ready to reheat. Frozen chicken noodle soup should be used within 2-3 months for the best quality.
• Keep the noodles separate (if you can): If you plan to freeze the soup or keep it for a few days, try storing the noodles separately from the broth. This prevents them from getting too soft and mushy. Just cook up a fresh batch of noodles when you're ready to serve the soup again.