Go Back

Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup simmers tender vegetables, wide egg noodles, and shredded chicken in a thyme-seasoned broth. Using rotisserie chicken makes this cozy one-pot soup a practical weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 2 ribs celery sliced
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz wide egg noodles
  • 3 cups shredded chicken meat from 1 rotisserie chicken
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  4. Stir in the chicken broth, bay leaf, thyme, salt, and pepper.
  5. Bring the soup to a boil.
  6. Reduce the heat and simmer for 10 to 15 minutes, until the vegetables are tender.
  7. Add the egg noodles and cook according to the package directions, usually 6 to 8 minutes, until tender.
  8. Stir in the shredded chicken and parsley and cook for 3 to 5 minutes, until the chicken is heated through.
  9. Remove and discard the bay leaf before serving.

Notes

For the best texture, cook the noodles just until tender. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free option, use gluten-free noodles.