Rotisserie Chicken Noodle Soup
This Rotisserie Chicken Noodle Soup is my way of turning a store-bought shortcut into something that tastes completely homemade. It’s quick, nourishing, and everyone always asks for seconds.
Servings: 6 servings
Calories: 327kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion medium, finely diced
- 2 carrots medium, finely diced
- 2 stalks celery finely diced
- 3 cloves garlic minced
- 2 teaspoons thyme finally chopped
- 1 bay leaf
- 2 teaspoons kosher salt or more to taste
- 8 cups chicken broth store-bought or homemade
- 1 pound yukon gold potato 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
- Remove meat from the rotisserie chicken. Shred into bite-sized pieces and set aside. (Optional: place the carcass, skin, half an onion and salt in a pot with water to make quick stock, simmer for 20-30 minutes, then strain and use stock for soup.)
- Heat the olive oil and butter in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
- Season with salt. Stir in chopped thyme and bay leaf. Saute for 1 minute to release the aroma.
- Pour in the chicken broth and bring to a boil. Taste for seasoning and adjust to your liking. Add diced potato. Reduce heat and simmer until potatoes are tender, cook for 10 minutes.
- Add egg noodles while the potatoes are still cooking and finish cooking until just tender, about 7-8 minutes.
- Stir in shredded rotisserie chicken. Simmer for 5 minutes to warm through. Remove the bay leaf.
- Ladle into bowls, sprinkle with fresh chopped parsley, and enjoy with bread and butter!
Notes
- Use homemade stock when possible. Simmer the rotisserie carcass with onion and salt for 20–30 minutes for a richer, more flavorful broth.
- Sauté the vegetables first. Cooking the onion, carrots, and celery in butter and olive oil builds a deeper, more savory base for the soup.
- Cut vegetables evenly. Uniform pieces of onion, carrots, celery, and potato ensure everything cooks at the same rate.
- Add the noodles at the right time. Drop them in while the potatoes are still simmering so both finish cooking together without becoming mushy.
- Garnish right before serving. Fresh parsley adds color and brightness to each bowl.
- For make-ahead storage, keep the noodles separate. Store the broth and noodles in separate containers so the noodles don’t absorb all the liquid.
- Reheat gently. Warm the soup over low heat on the stove and add a splash of water or broth if it has thickened.
Nutrition
Calories: 327kcal | Carbohydrates: 28g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 2281mg | Potassium: 485mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3558IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 2mg