Rotisserie Chicken Noodle Soup

Why Make This Recipe

Rotisserie chicken noodle soup combines comfort and convenience in one bowl. It brings warmth on cold days, serves as a remedy for a sore throat, and is an easy way to enjoy a hearty meal with minimal effort. Using a store-bought rotisserie chicken saves time and adds incredible flavor to this classic dish. Plus, it’s a fantastic way to use leftovers!

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

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, sliced carrots, and diced celery. Cook for 5–7 minutes until they are softened.
3. Stir in the minced garlic and cook for 1 minute more.
4. Pour in the chicken broth and add the bay leaves and thyme. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Stir in the egg noodles and cook until just tender, about 6–8 minutes.
6. Add in the shredded rotisserie chicken and cook for 2–3 minutes until heated through.
7. Season with salt and pepper to taste.
8. If desired, add lemon juice for a bit of brightness. Garnish with chopped parsley and serve hot.

How to Serve Rotisserie Chicken Noodle Soup

Serve this delicious soup in bowls, optionally with a slice of crusty bread or crackers on the side. It makes a great main course and will satisfy your hunger. Enjoy it hot for the best experience!

How to Store Rotisserie Chicken Noodle Soup

If you have leftover soup, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. Just make sure to leave out the noodles if you plan to freeze it, as they may become mushy when reheated.

Tips to Make Rotisserie Chicken Noodle Soup

• Feel free to customize the vegetables based on what you have on hand. Other great options include spinach, zucchini, or bell peppers.
• For extra flavor, consider adding a splash of soy sauce or fish sauce.
• To make it even heartier, add some cooked rice or quinoa.

Variation

You can switch up the herbs in the soup. Try adding dill for a different flavor or mix in some Italian seasoning for a twist. If you like it a little spicy, you can sprinkle in some red pepper flakes.

FAQs

Can I use homemade chicken broth instead of store-bought?
Yes, homemade chicken broth can give the soup even more flavor. Just make sure it is low in sodium to keep the soup balanced.

How long does it take to make this soup?
This recipe takes about 30 to 40 minutes from start to finish, making it quick and easy.

Can I make this soup vegetarian?
Yes, you can substitute the chicken broth with vegetable broth and skip the rotisserie chicken. You can add more vegetables or beans for protein.

Rotisserie Chicken Noodle Soup

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A comforting and convenient rotisserie chicken noodle soup packed with flavors and perfect for cold days.

• Total Time: 40 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, sliced carrots, and diced celery. Cook for 5–7 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute more.
4. Pour in the chicken broth and add the bay leaves and thyme. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Stir in the egg noodles and cook until just tender, about 6–8 minutes.
6. Add in the shredded rotisserie chicken and cook for 2–3 minutes until heated through.
7. Season with salt and pepper to taste.
8. If desired, add lemon juice for brightness. Garnish with chopped parsley and serve hot.

Notes

Customize with any available vegetables. Consider adding soy sauce for extra flavor.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 4g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 60mg