Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with a quick golden broth, tender egg noodles, and a hearty mix of carrots, celery, and onions. Sautéed aromatics simmered with rotisserie chicken for a comforting, fast main-dish bowl.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Course: Main Dish

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

rotisserie chicken

1 rotisserie chicken skin removed; meat pulled and shredded

carrots

4 carrots sliced

celery

4 celery sliced

onion

1 onion diced

garlic

4 garlic cloves minced

chicken broth

8 cup chicken broth

olive oil or butter

2 tbsp olive oil or butter choose one

dried thyme

1 tsp dried thyme

dried parsley

1 tsp dried parsley

garlic powder

0.5 tsp garlic powder

egg noodles

8 oz egg noodles

salt and pepper

0.25 tsp salt and pepper to taste (season generously)

fresh parsley

1 tbsp fresh parsley for garnish

Equipment

1 Dutch oven

Method

Sauté the vegetables

Heat the olive oil or butter in a large pot over medium heat. Sauté the onion, carrots, and celery for 5 minutes, stirring, until slightly softened and fragrant.

Build the broth

Add the garlic and cook for 1 minute, stirring, until fragrant. Stir in the chicken broth, dried thyme, dried parsley, and garlic powder.
Bring the soup to a boil over high heat. Once boiling, add the shredded rotisserie chicken.

Simmer and cook noodles

Reduce to a simmer and cook for 10 minutes. Add the egg noodles and simmer until tender, 6-8 minutes.

Season and serve

Season generously with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

For the best texture, keep the soup at a gentle simmer once the egg noodles go in so they cook evenly without turning soft. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months (note noodles may soften after thawing). For a lighter option, use less oil (or butter) and choose a lower-sodium chicken broth.