Description
A comforting and hearty Rotisserie Chicken Noodle Soup made from tender shredded rotisserie chicken, fresh vegetables, and flavorful herbs simmered in a savory chicken broth with tender egg noodles and potatoes. Perfect for a cozy meal that comes together in just 35 minutes.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
Seasonings & Herbs
- 2 teaspoons fresh thyme, finely chopped
- 1 bay leaf
- 2 teaspoons kosher salt (or more to taste)
Soup & Main Ingredients
- 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, skin removed
Garnish
- 1 tablespoon parsley, finely chopped
Instructions
- Shred: Remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Set aside. (Optional: Use the carcass, skin, half an onion, and salt in a pot with water to simmer for 20-30 minutes to make a quick homemade stock, then strain and use for the soup.)
- Cook Vegetables: Heat olive oil and unsalted butter in a large pot over medium heat. Add diced onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Sauté Seasonings: Season the sautéed vegetables with salt, then stir in chopped thyme and bay leaf. Sauté for 1 minute to release the herb aromas.
- Simmer Potatoes: Pour in the chicken broth and bring the mixture to a boil. Taste and adjust seasoning as needed. Add the diced Yukon Gold potatoes, reduce the heat to a simmer, and cook until the potatoes are tender, about 10 minutes.
- Add Noodles: While the potatoes are cooking, add the egg noodles to the pot. Continue cooking until the noodles are just tender, approximately 7 to 8 minutes.
- Warm Chicken: Stir the shredded rotisserie chicken into the soup. Allow it to simmer for an additional 5 minutes until the chicken is warmed through. Remove and discard the bay leaf.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot. Enjoy your soup with bread and butter for a complete meal.
Notes
- You can make homemade chicken broth with the rotisserie chicken carcass for deeper flavor.
- Peeling the Yukon Gold potatoes is optional, as their thin skin adds texture and nutrients.
- Adjust salt according to the saltiness of your chicken broth and personal taste.
- Use wide egg noodles for a more substantial texture or medium for a classic noodle soup feel.
- For a gluten-free version, substitute the egg noodles with gluten-free noodles or rice noodles.
