Rotisserie Chicken Noodle Soup
This quick and comforting rotisserie chicken noodle soup combines tender, pre-cooked chicken with hearty egg noodles, classic vegetables, and flavorful broth. It’s perfect for busy weeknights or anytime you need a nourishing, homemade meal in a hurry.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken white and dark meat
- 6 cups chicken broth
- 2 cups egg noodles or pasta of choice
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 1 tbsp olive oil or butter
- salt and black pepper to taste
- 1 tbsp fresh parsley chopped
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 lemon optional, for a squeeze of juice
Instructions
- Heat olive oil in a large pot. Add diced onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth. Bring to a simmer and add salt, pepper, and thyme.
- Add egg noodles and cook according to package directions, about 8–10 minutes, until tender.
- Stir in shredded rotisserie chicken. Simmer for 3–5 more minutes to heat through.
- Stir in fresh parsley and a squeeze of lemon juice if using. Taste and adjust seasoning.
- Serve hot with your choice of bread, salad, or sandwich on the side.
Notes
For richer flavor, simmer the rotisserie carcass in water with onion and herbs for 30 minutes before starting. Store noodles separately if making ahead to prevent them from becoming mushy.
Nutrition
Calories: 320kcalCarbohydrates: 26gProtein: 24gFat: 14gSaturated Fat: 3gCholesterol: 60mgSodium: 780mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 7200IUVitamin C: 6mgCalcium: 40mgIron: 2.2mg
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