Rotisserie Chicken Noodle Soup Recipe

Introduction

Rotisserie Chicken Noodle Soup is a comforting and hearty dish perfect for cozy days. Using tender shredded rotisserie chicken and fresh vegetables, this soup comes together quickly and packs a flavorful punch. It’s a wonderful way to enjoy a homemade meal with minimal effort.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely diced
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 2 teaspoons thyme, finely chopped
• 1 bay leaf
• 2 teaspoons kosher salt (or more to taste)
• 8 cups chicken broth (store-bought or homemade)
• 1 pound Yukon Gold potatoes, diced into ½-inch cubes (peeled optional)
• 6 oz egg noodles (wide or medium)
• 2 cups rotisserie chicken, shredded and skin removed
• 1 tablespoon parsley, finely chopped for garnish

Instructions

1. Step 1: Remove the meat from the rotisserie chicken and shred into bite-sized pieces. Set aside. (Optional: use the carcass, skin, half an onion, and salt in a pot of water to make quick stock by simmering for 20-30 minutes, then strain and use this stock for the soup.)
2. Step 2: Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
3. Step 3: Season the vegetables with salt. Stir in chopped thyme and bay leaf, sautéing for 1 minute to release the aromas.
4. Step 4: Pour in the chicken broth and bring to a boil. Taste and adjust seasoning if needed. Add diced potatoes, lower the heat, and simmer until the potatoes are tender, about 10 minutes.
5. Step 5: Add egg noodles to the pot while potatoes are cooking. Continue to simmer until noodles are just tender, about 7-8 minutes.
6. Step 6: Stir in the shredded rotisserie chicken and simmer for another 5 minutes to warm through. Remove the bay leaf before serving.
7. Step 7: Ladle the soup into bowls, garnish with fresh parsley, and enjoy with bread and butter if desired.

Tips & Variations

• For extra flavor, toast the egg noodles in a dry pan before adding to the soup to add a nutty dimension.
• You can substitute fresh thyme with 1 teaspoon dried thyme if fresh is unavailable.
• Add chopped kale or spinach in the last few minutes of cooking for a boost of greens.
• Leftover soup tastes even better the next day as flavors meld together.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the noodles from overcooking. You can also freeze the soup without noodles for up to 3 months; add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chicken broth instead of store-bought?

Absolutely. Homemade chicken broth will add a richer flavor to your soup. Use about 8 cups or adjust according to your preference.

How can I make this soup vegetarian?

Replace the chicken broth with vegetable broth and omit the rotisserie chicken. For added protein, you can add cooked beans or tofu.

Rotisserie Chicken Noodle Soup Recipe

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★★★★★

5 from 393 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This comforting Rotisserie Chicken Noodle Soup is a hearty and flavorful dish featuring tender shredded rotisserie chicken, savory vegetables, and tender egg noodles in a rich chicken broth. It’s perfect for a cozy meal, made easy with store-bought broth and pre-cooked chicken for a quick, satisfying soup that warms you from the inside out.

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Ingredients

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Soup Base

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely diced
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme, finely chopped
• 1 bay leaf
• 2 teaspoons kosher salt (or more to taste)
• 8 cups chicken broth (store-bought or homemade)

Main Ingredients

• 1 pound Yukon Gold potatoes, diced into ½-inch cubes (peeled optional)
• 6 ounces egg noodles (wide or medium)
• 2 cups rotisserie chicken, shredded and skin removed

Garnish

• 1 tablespoon fresh parsley, finely chopped

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Instructions

1. Shred: Remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Set aside. Optionally, use the carcass, skin, half an onion, and salt with water to make a quick chicken stock by simmering for 20-30 minutes and then strain to use as broth.
2. Cook: Heat the olive oil and unsalted butter in a large pot over medium heat. Add the finely diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Sauté: Season the vegetables with kosher salt. Stir in the chopped thyme and bay leaf and sauté for 1 minute to release their aromas.
4. Simmer: Pour in the chicken broth and bring the mixture to a boil. Taste the broth and adjust seasoning as needed. Add the diced Yukon Gold potatoes. Reduce the heat and simmer for about 10 minutes until the potatoes become tender.
5. Add Noodles: Add the egg noodles to the pot while the potatoes are still cooking. Cook the noodles until just tender, about 7-8 minutes.
6. Stir Chicken: Add the shredded rotisserie chicken to the pot and simmer for another 5 minutes to warm the chicken through. Remove the bay leaf before serving.
7. Serve: Ladle the soup into bowls. Sprinkle with fresh chopped parsley for garnish. Serve warm, ideally with bread and butter for a comforting meal.

Notes

• Using rotisserie chicken makes this soup quick and easy, but you can also use homemade cooked chicken.
• If making your own stock, use the carcass and vegetable scraps to enhance flavor.
• You can peel the potatoes for a smoother texture, but leaving the skin on adds nutrients and texture.
• Adjust the seasoning with salt and herbs based on your taste preference.
• Wide egg noodles hold up well in the soup but medium-sized noodles also work fine.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: rotisserie chicken soup, chicken noodle soup, easy chicken soup, vegetable chicken soup, comforting soup