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Rotisserie Chicken Noodle Soup

A comforting and hearty soup made with rotisserie chicken, fresh vegetables, and egg noodles, perfect for busy weeknights and cold days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole rotisserie chicken, shredded
  • 8 cups chicken broth
  • 2 cups egg noodles
Vegetables and seasonings
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • to taste salt
  • for garnish fresh parsley optional for garnish

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat.
  2. Toss in the onions, carrots, and celery, sautéing until they’re tender.
  3. Add the minced garlic and cook it for an additional minute to release its aromatic flavor.
  4. Pour in the chicken broth and stir in the dried thyme and black pepper. Bring the mixture to a lively boil.
  5. Add the egg noodles and allow them to cook until tender, approximately 7-8 minutes.
  6. Stir in the shredded rotisserie chicken, letting it heat through for a couple of minutes.
  7. Season with salt to taste, and serve hot, garnished with fresh parsley.

Notes

This soup pairs excellently with crusty bread or a light salad. Keep leftovers in an airtight container for up to 4 days in the refrigerator or freeze for longer storage. For a vegetarian option, substitute rotisserie chicken with chickpeas or tofu and use vegetable broth.