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Best Easy Homemade Chicken Noodle Soup with Rotisserie Chicken

rotisserie chicken noodle soup - featured image
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This quick and easy chicken noodle soup uses a rotisserie chicken to deliver deep, savory flavor in under 45 minutes. Perfect for sick days, rainy afternoons, or any time you need a comforting bowl of soup.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 large carrots, peeled and sliced into rounds (about 1 ½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon dried rosemary, crushed
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 1 large rotisserie chicken (about 2 ½ to 3 pounds)
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Prep the rotisserie chicken: Remove all the meat from the chicken, separating it from the skin and bones. Shred the meat into bite-sized pieces using two forks. Set the shredded meat aside. Do not throw away the bones or skin—place them in a bowl and set aside.
  2. Sauté the vegetables: Melt the butter in a large Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for about 6-8 minutes until the onions become translucent and the vegetables start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the broth: Pour in the chicken broth and water. Add the dried thyme, bay leaf, and crushed rosemary. Add the reserved chicken bones, skin, and juices directly into the pot. Stir everything together and bring the soup to a gentle boil.
  4. Simmer the broth: Reduce the heat to low and let it simmer, uncovered, for 15-20 minutes. The bones and skin release collagen and flavor into the broth.
  5. Remove the bones: Using tongs, carefully fish out all the bones and skin from the pot. Discard them. Remove the bay leaf if you can find it.
  6. Cook the noodles: Bring the broth back up to a boil. Add the egg noodles and cook according to package directions, usually about 6-8 minutes for wide egg noodles. Stir occasionally to prevent sticking.
  7. Add the chicken: Once the noodles are tender, reduce the heat to low. Add the shredded chicken to the pot and stir gently to combine. Let it warm through for about 2-3 minutes.
  8. Finish and season: Remove the pot from the heat. Stir in the fresh parsley and lemon juice if using. Taste and adjust seasoning with salt and pepper.
  9. Rest before serving: Let the soup sit for 5 minutes before ladling it into bowls.

Notes

For best results, do not skip simmering the chicken bones in the broth. If making ahead, cook noodles separately and store them apart from the broth to prevent mushiness. The soup tastes even better the next day.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, easy soup, homemade soup, comfort food, quick dinner

Find it online: https://zorbmeal.com/best-easy-homemade-chicken-noodle-soup-with-rotisserie-chicken/