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Rotisserie Chicken Noodle Soup

A comforting classic, this Rotisserie Chicken Noodle Soup features a rich broth, tender chicken, and hearty noodles, perfect for cold days and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded
  • 6 cups chicken broth
  • 2 cups egg noodles
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • to taste Salt and pepper Adjust based on broth saltiness.
  • to garnish Fresh parsley For serving.

Method
 

Preparation
  1. Shred the rotisserie chicken and chop the vegetables into even pieces to ensure even cooking.
Cooking
  1. In a large pot, heat a little oil or butter over medium heat. Add the diced onions, carrots, and celery; sauté until they’re softened, about 5-7 minutes.
  2. Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.
  3. Pour in the chicken broth, bring it to a gentle boil, and season with salt and pepper.
  4. Once boiling, stir in the egg noodles and reduce the heat to simmer. Cook according to the package instructions or until the noodles are tender.
  5. Add the shredded rotisserie chicken to the pot, stirring to combine, and heat through for about 5 minutes.
  6. Ladle the soup into bowls, garnish with fresh parsley, and enjoy.

Notes

For extra nutrients, add chopped spinach or kale. You can use quinoa instead of egg noodles for a gluten-free option. To avoid overcooked noodles, add them in the last 5-7 minutes of cooking. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.