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Easy Wholesome Chicken Noodle Soup with Rotisserie Chicken

rotisserie chicken noodle soup - featured image
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A quick and comforting chicken noodle soup made with rotisserie chicken, simple vegetables, and egg noodles. This 30-minute recipe delivers rich, herbaceous flavor without the fuss, perfect for busy weeknights or sick days.

Ingredients

Scale
  • 1 rotisserie chicken (meat removed and reserved, bones and skin for stock)
  • 8 cups water (or low-sodium chicken broth for extra flavor)
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried)
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 ounces egg noodles (wide egg noodles preferred)
  • 3 cups shredded rotisserie chicken (white and dark meat mixed)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried parsley (or 2 tablespoons fresh, chopped)
  • 1/4 teaspoon turmeric (optional)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill or parsley for garnish

Instructions

  1. Make the quick stock (10 minutes): While the chicken is still warm, pull off all the meat and set it aside in a bowl. Put the bones, skin, and any juices from the chicken container into your stockpot. Add 8 cups of water, bay leaves, peppercorns, and thyme sprigs. Bring to a boil, then reduce to a simmer. Let it bubble away for 15-20 minutes.
  2. Strain the broth: Place your fine-mesh strainer over a large heat-safe bowl or another pot. Carefully pour the contents of the stockpot through the strainer. Discard the solids. Rinse out your stockpot quickly.
  3. Sauté the aromatics (5 minutes): Return the pot to medium heat. Add the olive oil or butter. Once it shimmers, toss in the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the onions turn translucent and the carrots start to soften. Add the minced garlic and cook for another 30 seconds.
  4. Build the soup base (2 minutes): Pour the strained broth back into the pot with the sautéed vegetables. Add salt, pepper, dried parsley, and turmeric if using. Stir everything together and bring it to a gentle boil.
  5. Cook the noodles (6-8 minutes): Add the egg noodles directly to the boiling broth. Stir immediately so they don’t stick together. Cook according to package directions (usually 6-8 minutes for wide egg noodles).
  6. Add the chicken (1 minute): Once the noodles are cooked, reduce the heat to low. Add the shredded rotisserie chicken. Stir gently and let it warm through for about a minute.
  7. Finish with brightness (30 seconds): Remove the pot from heat. Stir in the fresh lemon juice. Taste and adjust seasoning.
  8. Serve and garnish: Ladle the soup into bowls. Top with fresh dill or parsley and an extra squeeze of lemon if desired. Serve immediately with crusty bread or saltines.

Notes

Don’t skip the quick stock—it adds deep flavor. Salt in stages since rotisserie chicken is already salty. For leftovers, cook noodles separately and add to each bowl to prevent mushiness. Use both white and dark meat for best flavor. Let soup rest 10 minutes before serving for flavors to meld.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken soup, easy chicken soup, quick chicken soup, homemade chicken noodle soup, comfort food, 30 minute meal

Find it online: https://willarecipes.com/easy-wholesome-chicken-noodle-soup-with-rotisserie-chicken/