Rotisserie Chicken Noodle Soup
A comforting and flavorful chicken noodle soup made with rotisserie chicken, perfect for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 rotisserie chicken
- 8 cups chicken broth
- 4 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Shred the Chicken: Remove skin and bones from the rotisserie chicken and shred the meat into bite-sized pieces. Set aside.
- Sauté the Vegetables: In a large pot, heat a splash of oil over medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant. Then, add the sliced carrots and celery, cooking for an additional 5 minutes until the vegetables begin to soften.
- Add Chicken Broth: Pour in the chicken broth and bring it to a boil over high heat.
- Cook the Noodles: Stir in the egg noodles and reduce heat to medium. Cook according to package instructions, usually around 6-8 minutes, until al dente.
- Incorporate Shredded Chicken: Add the reserved shredded chicken to the pot and let it simmer for an extra 5 minutes to heat through.
- Season: Taste the soup and season with salt and pepper to your liking.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
Using rotisserie chicken speeds up the cooking process. Egg noodles are ideal, but you can substitute with other pasta types if necessary. For a thicker soup, use less broth or add cornstarch mixed with water.