Rotisserie Chicken Noodle Soup
Easy rotisserie chicken noodle soup made with tender shredded chicken, egg noodles, carrots, celery, and flavorful chicken broth for a comforting homemade meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
8 cups chicken broth
3 cups cooked rotisserie chicken, shredded
8 oz wide egg noodles
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
1/2 tsp black pepper
Salt to taste
1 tbsp fresh lemon juice (optional)
2 tbsp fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5–7 minutes.
2. Add garlic, thyme, dried parsley, and black pepper. Cook for 30 seconds.
3. Add chicken broth and bay leaf. Simmer for 10 minutes.
4. Add egg noodles and cook according to package directions, usually 6–8 minutes.
5. Stir in shredded rotisserie chicken and simmer for 3–5 minutes until heated through.
6. Remove bay leaf. Add lemon juice if desired and garnish with fresh parsley.
7. Serve warm.
Notes
Use low-sodium chicken broth to control salt.
Cook noodles separately for better leftovers and meal prep.
Add extra broth if the soup becomes too thick.
Refrigerate leftovers for 3–4 days.
Freeze the soup base without noodles for up to 3 months.
Reheat leftovers to 165°F.
Find it online: https://elitesrecipes.com/rotisserie-chicken-noodle-soup/