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Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with tender egg noodles and a bright, herb-forward broth. Made by quickly sautéing aromatics, simmering chicken in broth, then cooking noodles until just tender.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Rotisserie chicken noodle soup
  • 1 rotisserie chicken Skin removed; meat pulled and shredded.
  • 4 carrots Sliced.
  • 4 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 8 cup chicken broth
  • 2 tbsp olive oil Or butter.
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 8 oz egg noodles
  • salt To taste.
  • pepper To taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Heat olive oil in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes, stirring until starting to soften and turn glossy.
Build the broth
  1. Add garlic and cook for 1 minute, stirring, until fragrant and lightly golden.
  2. Add chicken broth, thyme, dried parsley, and garlic powder, and bring to a boil.
Simmer with chicken and cook noodles
  1. Add shredded rotisserie chicken, return to a boil, then reduce to a gentle simmer and simmer for 10 minutes.
  2. Add egg noodles and simmer for 6-8 minutes until tender, stirring occasionally so they don’t stick.
Finish and serve
  1. Season generously with salt and pepper until the flavor is balanced.
  2. Garnish with fresh parsley and serve hot.

Notes

For best texture, add noodles after the broth has simmered with the chicken so they cook in a hot, steady simmer. Store leftovers in the refrigerator up to 3 days; reheat gently, and add a splash of broth if the soup thickens. Freezing is not recommended because egg noodles can soften too much after thawing. Dietary swap: use gluten-free egg noodles if needed.