Easy Chicken Noodle Soup with Rotisserie Chicken
A comforting and flavorful chicken noodle soup made quick and easy with rotisserie chicken. Packed with fresh vegetables, aromatic herbs, and hearty noodles, this dish is perfect for busy weeknights or when you need a warm, satisfying meal.
Equipment
- 1 Large pot or Dutch oven For cooking the soup; ensures even heat distribution.
- 1 Ladle For serving the soup.
- 1 Wooden Spoon For stirring without scratching the pot.
- 1 Knife For chopping vegetables and shredding chicken.
- 1 Cutting Board Provides a safe surface for prep work.
- Optional Immersion blender For blending a portion of the soup if a thicker consistency is desired.
Ingredients
- 1 whole Rotisserie chicken Shredded into bite-sized pieces; skin and bones removed.
- 8 cups Chicken broth Low-sodium recommended for better seasoning control.
- 2 medium Carrots (sliced) Diagonal slices cook evenly and add texture.
- 2 stalks Celery (chopped) Adds crunch and flavor.
- 1 medium Onion (chopped) Yellow onion provides sweetness and depth.
- 2 cloves Garlic (minced) Enhances aroma and flavor.
- 2 cups Egg noodles Wide egg noodles are traditional; cook separately to prevent sogginess.
- 1 tsp Thyme (dried) Adds earthy warmth; substitute fresh if available.
- 1 leaf Bay leaf Removes before serving for subtle complexity.
- Salt To taste - Adjust seasoning as needed.
- Pepper To taste - Freshly ground for better flavor.
- Optional - Lemon wedges For garnish and brightness.
- Optional - Fresh parsley (chopped) For garnish and added freshness.
Instructions
Step-by-Step Recipe
Prepare Ingredients:
- Shred the rotisserie chicken into bite-sized pieces, discarding skin and bones. Chop carrots, celery, and onion into small, even pieces. Mince garlic.
Sauté Vegetables:
- Heat oil or butter in a large pot over medium heat. Add chopped onions and sauté until soft and translucent (about 5 minutes). Add carrots, celery, and garlic, and cook for an additional 10 minutes, stirring occasionally, until tender.
Add Broth and Seasonings:
- Pour in chicken broth and bring to a gentle boil. Add thyme, bay leaf, salt, and pepper. Stir well to combine.
Simmer the Soup:
- Reduce heat to low and let the soup simmer for 15–20 minutes to meld flavors.
Add Chicken and Noodles:
- Stir in shredded rotisserie chicken. If cooking noodles directly in the soup, add them during the last 8–10 minutes of cooking. For separate cooking, prepare noodles according to package instructions and add just before serving.
Adjust Seasoning:
- Taste the soup and adjust seasoning with additional salt, pepper, or herbs if needed. Remove the bay leaf before serving.
Garnish and Serve:
- Ladle the soup into bowls. Garnish with fresh parsley and serve with lemon wedges on the side for extra brightness.
Notes
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- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Avoid freezing soups with cooked noodles, as they may become mushy upon reheating.
- Freezing: Freeze the soup base (without noodles) for up to 3 months. Thaw overnight in the fridge and reheat with freshly cooked noodles.
- Healthier Option: Use whole-grain noodles or zucchini noodles for a lighter version.
Frequently Asked Questions
-
Can I use turkey instead of chicken?
- Yes! Shredded turkey works beautifully as a substitute.
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How can I make this soup vegetarian?
- Substitute chicken broth with vegetable broth and use plant-based protein like tofu or chickpeas instead of chicken.
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What’s the best way to reheat leftovers?
- Reheat on the stovetop over medium heat until piping hot (at least 165°F). Avoid microwaving if possible, as it may overcook the noodles.
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Can I freeze this soup?
- Yes! Freeze the soup base (without noodles) for up to 3 months. Thaw overnight in the fridge before reheating.
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How do I prevent noodles from getting soggy?
- Cook noodles separately and add them to individual servings of soup just before eating.
Tips & Tricks
- Flavor Enhancement: Add a splash of lemon juice or white wine vinegar before serving for brightness.
- Presentation: Garnish with fresh parsley or grated Parmesan cheese for a pop of color and added richness.
- Leftovers: Transform leftover soup into a creamy chicken casserole by mixing with cream of chicken soup and baking with a breadcrumb topping.
Plating and Garnishing
- Garnish: Sprinkle chopped parsley and serve with lemon wedges for added freshness and zest.
- Serving Style: Serve in shallow bowls with a side of crusty bread or a simple green salad.
- Sides: Pair with garlic bread, cheddar muffins, or cornbread for a complete meal.