Description
This Rotisserie Chicken Noodle Soup is a comforting and hearty homemade soup made with tender shredded rotisserie chicken, flavorful vegetables, tender potatoes, and egg noodles, all simmered in a savory chicken broth. Perfect for an easy weeknight dinner or cozy meal, this soup delivers warmth and satisfying flavors with minimal effort.
Ingredients
Scale
Soup 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
- 2 teaspoons fresh thyme, finely chopped
- 1 bay leaf
- 2 teaspoons kosher salt (or more to taste)
- 8 cups chicken broth (store-bought or homemade)
Vegetables and Noodles
- 1 pound Yukon Gold potato, diced into ½-inch cubes (peeled optional)
- 6 oz wide or medium egg noodles
Protein and Garnish
- 2 cups rotisserie chicken, shredded and skin removed
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- Prepare Chicken: Remove meat from the rotisserie chicken, shredding it into bite-sized pieces. Set aside. Optionally, use the carcass, skin, half an onion, and salt in a pot with water to make a quick stock by simmering for 20-30 minutes, then strain and use this stock for the soup.
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes. Add minced garlic and cook for another minute to enhance the flavor.
- Season and Aromatize: Add kosher salt, chopped thyme, and bay leaf to the pot. Sauté for 1 minute to release the herbs’ aroma, creating a fragrant base for the soup.
- Add Broth and 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 heat to a simmer, and cook until potatoes are tender, approximately 10 minutes.
- Cook Noodles: While potatoes cook, add egg noodles to the pot. Continue simmering until the noodles are just tender, about 7-8 minutes, ensuring they do not overcook.
- Add Chicken and Warm Through: Stir in the shredded rotisserie chicken and simmer for an additional 5 minutes to heat the chicken through. Remove the bay leaf from the soup before serving.
- Serve and Garnish: Ladle the soup into bowls, sprinkle with fresh chopped parsley, and enjoy immediately. This soup pairs wonderfully with bread and butter for a complete meal.
Notes
- You can make your own chicken broth using the rotisserie chicken carcass or use store-bought broth for convenience.
- For a thicker soup, mash some of the potato cubes before adding noodles.
- Adjust salt according to your taste and the saltiness of your broth.
- Egg noodles can be substituted with any pasta shape you prefer.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for 2 months.
