Rotisserie Chicken Noodle Soup
A quick homemade soup starring tender egg noodles and shredded rotisserie chicken simmered with classic aromatics in a fragrant broth.
Ingredients
Aromatics
- 2 Tbsp olive oil
- 1 onion diced
- 3 carrots sliced
- 3 celery stalks sliced
- 4 cloves garlic minced
Soup
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 6 oz wide egg noodles
- 3 cups rotisserie chicken shredded
- salt and pepper to taste
- chopped parsley for garnish
Instructions
Aromatics
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
Soup
- Stir in chicken broth, thyme, rosemary, and bay leaf; bring to a boil. Reduce heat and simmer 10 minutes.
- Add egg noodles and cook 6–8 minutes until al dente.
- Stir in rotisserie chicken and heat through, about 2 minutes.
- Season with salt and pepper; remove bay leaf.
- Ladle into bowls and garnish with chopped parsley.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Freeze before adding noodles for up to 3 months.
Reheat gently over low heat until the soup reaches an internal temperature of 165°F.