Rotisserie Chicken Noodle Soup
Quick comfort soup made with store-bought rotisserie chicken, soft egg noodles, fresh veggies, and tasty herbs in warm homemade broth. SO GOOD!
Ingredients
- 1 whole rotisserie chicken, shredded (about 3 cups)
- 8 cups chicken broth, low-sodium
- 2 cups egg noodles, uncooked
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano (optional)
Instructions
- Heat olive oil in your big pot on medium heat until it's nice and hot.
- Add onion, carrots, and celery to the pot and cook for 5 to 7 minutes until soft.
- Stir in garlic and cook for 1 minute until it smells really good and yummy.
- Pour chicken broth into the pot and add bay leaves, thyme, oregano, salt, and pepper for flavor.
- Bring everything to a boil on medium-high heat, then turn down to simmer for 5 minutes.
- Pull all the meat off your rotisserie chicken and shred it into small pieces with two forks.
- Add egg noodles to the bubbling soup and cook for 8 to 10 minutes until soft.
- Stir in shredded chicken and cook for 3 to 5 minutes until heated all the way through.
- Take out the bay leaves, taste your soup, and add more salt or pepper if you want.
- Scoop hot soup into bowls and sprinkle fresh parsley on top before serving to everyone right away.
Notes
- Keep cooked noodles separate from the broth so they don't get mushy in the fridge overnight.
- Use low-sodium broth because rotisserie chickens already have lots of salt and spices on them.
- Freeze your soup without noodles for up to three months in containers with tight lids.
- Throw in extra veggies like peas or corn during the last 5 minutes of cooking time.
- Simmer the chicken bones in broth for 30 minutes before straining for an even richer flavor.