Print

Cozy Rotisserie Chicken Noodle Soup: Easy 30-Min Recipe

rotisserie chicken noodle soup - featured image
Print Recipe

This cozy rotisserie chicken noodle soup comes together in just 30 minutes using a store-bought rotisserie chicken and simple pantry staples. It’s comfort food in its purest form—fast, forgiving, and full of soul-soothing flavor.

Ingredients

Scale
  • 1 rotisserie chicken (about 2–3 pounds)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium 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
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 3 cups wide egg noodles (about 8 ounces)
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Prep your rotisserie chicken: Pull all the meat off the chicken, separating white and dark meat. Shred or chop into bite-sized pieces. Set aside. Keep all bones, skin, and any juices from the container.
  2. Start the broth: In a large pot or Dutch oven, add the chicken bones, skin, and collected juices. Pour in 8 cups chicken broth and 2 cups water. Add bay leaves, dried thyme, and dried rosemary. Bring to a boil over high heat, then reduce to a simmer. Let it simmer for 10-15 minutes while you work on the vegetables.
  3. Cook the vegetables: While the broth simmers, melt the butter in a separate large skillet. Add diced onion, sliced carrots, and celery. Cook over medium heat, stirring occasionally, until onions are translucent and carrots start to soften (about 6-8 minutes). Add minced garlic and cook for one more minute until fragrant.
  4. Strain and combine: After the broth has simmered, remove the bones and skin using tongs or a slotted spoon. If desired, strain the broth through a fine-mesh strainer. Add the sautéed vegetables to the broth. Stir and bring back to a gentle boil.
  5. Add the noodles: Once the broth is boiling, stir in the egg noodles. Cook according to package directions (usually 6-8 minutes for wide egg noodles), stirring occasionally to prevent sticking.
  6. Add the chicken: When the noodles are just about tender, reduce heat to low. Stir in the shredded chicken. Let it warm through for about 2-3 minutes. Do not boil.
  7. Finish and season: Remove the bay leaves. Stir in fresh parsley and lemon juice (if using). Taste and adjust salt and pepper as needed.
  8. Rest and serve: Let the soup sit off the heat for about 5 minutes before serving. Ladle into bowls and garnish with extra parsley if desired. Serve with crusty bread or saltines.

Notes

If making ahead, undercook the noodles by about a minute. For leftovers, cook noodles separately and add fresh when reheating. To fix oversalted soup, add a peeled potato and simmer for 15 minutes, then remove before serving. The soup tastes even better the next day.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken soup, easy chicken soup, 30-minute soup, comfort food, winter soup, cozy soup

Find it online: https://zorbmeal.com/cozy-rotisserie-chicken-noodle-soup-easy-30-min-recipe/