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Rotisserie Chicken

Delicious Rotisserie Chicken Noodle Soup for Cozy Nights

This comforting Rotisserie Chicken Noodle Soup is quick to prepare, hearty, and flavorful, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 whole Rotisserie Chicken Use a 3-4 pound bird for maximum flavor and ease in shredding.
  • 2 tablespoons Olive Oil Essential for sautéing vegetables.
  • 1 medium Onion Chop finely.
  • 2 medium Carrots Peeled and chopped.
  • 2 stalks Celery Chopped.
  • 3 cloves Garlic Minced.
  • 6 cups Chicken Broth Low sodium preferred.
  • 2 cups Water
For the Seasoning
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary Finely crushed.
  • 1 leaf Bay Leaf Remember to remove before serving.
  • 1 teaspoon Black Peppercorns Freshly cracked.
  • 1 teaspoon Salt Adjust to taste.
For the Noodles & Garnish
  • 8 ounces Egg Noodles Can substitute with other small pasta.
  • 0.25 cup Fresh Parsley Chopped.
  • 1 cup Optional Mixed Vegetables Peas, corn, green beans as desired.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Start by shredding or dicing the rotisserie chicken. Set aside.
  2. Place the bones and any leftover bits into a large pot with enough water to cover them.
  3. Heat olive oil over medium heat. Add onions, carrots, and celery; sauté for 5-7 minutes until softened.
  4. Stir in minced garlic and cook for another minute.
  5. Pour in chicken broth and additional water. Mix with sautéed vegetables.
  6. Add thyme, rosemary, bay leaf, and peppercorns. Stir well.
  7. Bring the mixture to a boil, then reduce heat and let simmer for 1-2 hours.
  8. Strain the broth through a fine-mesh sieve and discard solids.
  9. Return the broth to the pot and bring to a gentle simmer.
  10. Add egg noodles and cook for 6-8 minutes or until tender.
  11. Stir in shredded chicken and optional vegetables. Heat through for 5-10 minutes.
  12. Adjust seasoning with salt and pepper. Remove the bay leaf.
  13. Garnish with chopped parsley before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This soup can be stored in the fridge for up to 3 days and freezes well for up to 3 months. Adjust seasoning after reheating if necessary.

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