Why Make This Recipe
This Rotisserie Chicken Noodle Soup is the perfect dish for those chilly days when you want something warm and comforting. It’s quick and easy to make, especially since it uses pre-cooked rotisserie chicken. With fresh vegetables, hearty noodles, and a light broth, it’s not only satisfying but also nourishing. Plus, it’s a great way to use up leftover chicken, making it both convenient and delicious.
How to Make Rotisserie Chicken Noodle Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced into rounds
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 2 cups egg noodles (or preferred pasta)
- 3–4 cups shredded rotisserie chicken
- Juice of ½ lemon (optional)
- Fresh parsley, chopped, for garnish
- Optional Add-ins: 1 cup corn or peas, pinch of chili flakes, quinoa or rice
Directions:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and diced celery. Cook for about 5–7 minutes until the vegetables soften.
- Stir in the minced garlic and cook for 1 minute more.
- Pour in the chicken broth and add the bay leaves and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in the egg noodles and let cook until just tender, about 6–8 minutes.
- Add in the shredded rotisserie chicken and cook for another 2–3 minutes until everything is heated through.
- Season with salt and pepper to taste. If you like, add in the lemon juice for extra flavor.
- Garnish with fresh parsley and serve hot!
How to Serve Rotisserie Chicken Noodle Soup
Serve this comforting soup in warm bowls. It pairs nicely with crusty bread, crackers, or a simple salad on the side. For an extra touch, sprinkle some additional parsley or cracked pepper on top before enjoying.
How to Store Rotisserie Chicken Noodle Soup
To store leftovers, let the soup cool completely. Transfer it to an airtight container and refrigerate it for up to 3–4 days. If you want to store it for a longer time, you can freeze it for up to 2–3 months. Just make sure to leave out the noodles if you plan to freeze it, as they can become mushy when reheated.
Tips to Make Rotisserie Chicken Noodle Soup
- You can customize the broth by adding more vegetables like spinach or bell peppers.
- For a richer flavor, consider adding a splash of soy sauce or Worcestershire sauce.
- If you want to make it healthier, use whole grain or gluten-free noodles.
- This soup is great for meal prep – make a big batch and enjoy it throughout the week!
Variation
If you want to try something different, you can swap the egg noodles for rice or quinoa. Alternatively, add beans or peas for extra protein and fiber.
FAQs
Can I use homemade chicken broth?
Yes, homemade chicken broth will add a delicious depth of flavor to the soup.
Is this recipe kid-friendly?
Absolutely! The mild flavors and comforting texture make it perfect for children.
Can I make this soup in a slow cooker?
Yes, you can! Just add all the ingredients to the slow cooker. Cook on low for about 6 hours, or high for 3 hours. Add the noodles and chicken in the last 30 minutes of cooking.
Rotisserie Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A quick and easy comfort food soup made with rotisserie chicken, fresh vegetables, and hearty egg noodles.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced into rounds
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 2 cups egg noodles (or preferred pasta)
- 3–4 cups shredded rotisserie chicken
- Juice of ½ lemon (optional)
- Fresh parsley, chopped, for garnish
- Optional Add-ins: 1 cup corn or peas, pinch of chili flakes, quinoa or rice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and diced celery. Cook for about 5–7 minutes until the vegetables soften.
- Stir in the minced garlic and cook for 1 minute more.
- Pour in the chicken broth and add the bay leaves and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in the egg noodles and let cook until just tender, about 6–8 minutes.
- Add in the shredded rotisserie chicken and cook for another 2–3 minutes until everything is heated through.
- Season with salt and pepper to taste. If you like, add in the lemon juice for extra flavor.
- Garnish with fresh parsley and serve hot!
Notes
For a richer flavor, consider adding a splash of soy sauce or Worcestershire sauce. This soup is great for meal prep – make a big batch and enjoy it throughout the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American