Rotisserie Chicken Noodle Soup
This quick and easy chicken noodle soup with rotisserie chicken is packed with flavor! The broth is rich and delicious, and the chicken, vegetables, and egg noodles are perfectly tender.
Servings: 8 people
Calories: 331kcal
Equipment
Ingredients
- 1 rotisserie chicken, shredded discard skin and bones
- Olive oil for sautéing
- 4 stalks celery, chopped
- 4 medium carrots, peeled and chopped
- 1 yellow onion, diced
- 6 cloves minced fresh garlic
- 2 teaspoons fresh thyme leaves or ¾ teaspoon dried Italian seasoning
- 1 ½ to 2 teaspoons Better Than Bouillon Chicken Base flavor, to taste
- 8 cups chicken broth plus more as needed
- 2 cups water
- 2 fresh bay leaves
- 4 or 6 sprigs fresh Italian parsley used to infuse the broth
- Salt and pepper to taste
- ½ pound extra wide egg noodles
- Chopped Italian parsley for garnish
- 1 lemon to squeeze when serving
Instructions
- In a large 6-quart pot, heat a few drizzles of olive oil. Sauté celery, carrots, and onions for about 8 minutes, until softened. Then, add minced garlic and fresh thyme, and cook for another 2 minutes until fragrant.
- Next, add the Better Than Bouillon, followed by the chicken broth and water, stirring to dissolve.
- Add bay leaves and the sprigs of Italian parsley. Season with salt and pepper to taste. Next, stir in the shredded rotisserie chicken.
- Bring to a boil, and lower to a simmer for 15 minutes, covered.
- Uncover and add the egg noodles. Cook, uncovered, for another 8 to 10 minutes until the noodles are al dente. Season with more salt and pepper as needed.
- Serve with chopped Italian parsley and a squeeze of fresh lemon juice for that touch of freshness and brightness. Enjoy!
Notes
- Chicken: Rotisserie chicken is the quickest option, but leftover chicken (or even turkey) works just as well. If using raw chicken, simmer boneless, skinless thighs or breasts in the broth until cooked through, then shred.
- Better Than Bouillon (chicken base flavor): If you prefer not to use this, omit the water and replace with more chicken broth instead. Also, increase the amount of aromatics and herbs.
- Make Ahead: Cook the soup a day in advance but store the noodles separately or add extra broth when reheating.
- Prep Ahead: Chop veggies and shred chicken up to 2 days ahead for quick assembly.
- Freezing: Freeze without noodles for up to 3 months. Reheat on the stovetop and add freshly cooked noodles before serving.
- Egg noodles: Rotini, farfalle, ditalini.
- Vegetable additions: Add mushrooms, green beans, or chopped spinach.
- Make it creamy: Stir in a splash of heavy cream!
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1bowl | Calories: 331kcal | Carbohydrates: 28g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 1462mg | Potassium: 678mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5405IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 2mg