Rotisserie Chicken Noodle Soup
Cozy up with a bowl of hearty Rotisserie Chicken Noodle Soup, a comforting classic made effortlessly with flavorful rotisserie chicken. This recipe takes advantage of the chicken’s pre-cooked tenderness, using both its shredded meat and bones to create a deeply savory broth infused with aromatic herbs like thyme and bay leaves. Packed with wholesome vegetables—carrots, celery, and onion—and tender egg noodles, it’s a soul-warming dish perfect for cold days or when you’re feeling under the weather. Ready in just an hour, this soup is ideal for busy weeknights, offering a homemade feel with minimal effort. Garnished with a sprinkle of fresh parsley, each spoonful bursts with heartwarming flavor and nourishment. Perfect for batch cooking, meal prep, or serving a hungry family of six! Whether you're searching for a quick comfort food recipe or a creative way to use up rotisserie chicken, this soup will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 1 whole (meat shredded, bones reserved for broth) Rotisserie chicken
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 3 medium (peeled and sliced) Carrots
- 3 medium (sliced) Celery stalks
- 3 cloves (minced) Garlic
- 8 cups Chicken broth
- 2 pieces Bay leaves
- 1 teaspoon Dried thyme
- 3 cups Egg noodles
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Ground black pepper
- 2 tablespoons (chopped) Fresh parsley
Instructions
1. Remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Set the meat aside, reserving the bones for broth.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, or until the vegetables are softened.
3. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
4. Pour in the chicken broth and add the reserved rotisserie chicken bones. Drop in the bay leaves and sprinkle in the dried thyme.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld. Stir occasionally.
6. After simmering, remove the chicken bones and bay leaves using tongs or a slotted spoon. Discard them.
7. Stir in the shredded chicken and egg noodles. Simmer for an additional 8-10 minutes, or until the noodles are tender.
8. Taste the soup and season with salt and ground black pepper as needed.
9. Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy your homemade rotisserie chicken noodle soup!
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 1495 mg | 498% | |
| Sodium | 11653 mg | 507% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 36.1 g | ||
| Protein | 358.6 g | 717% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 843 mg | 65% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 7889 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
