Rotisserie Chicken Noodle Soup
A cozy, easy-to-make soup loaded with tender rotisserie chicken, hearty vegetables, and egg noodles simmered in a savory broth.
Ingredients
Soup Base
- 2 tablespoons butter divided
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 stalks celery sliced
- 3 medium carrots peeled and sliced
- 8 cups chicken broth
To Finish
- 2 cups rotisserie chicken shredded
- 8 ounces egg noodles
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
Instructions
Soup Base
- Melt 2 tablespoons butter in a large pot over medium heat. Add the diced onion, minced garlic, sliced celery, and sliced carrots; sauté 3–4 minutes until tender.
- Pour in 8 cups chicken broth and bring to a gentle simmer.
- Stir in 2 cups shredded rotisserie chicken and 8 ounces egg noodles. Simmer 6–8 minutes until noodles are tender with a slight bite.
Finishing
- Remove pot from heat; stir in 2 tablespoons chopped fresh parsley, then season with salt and pepper to taste.
Notes
Testing note: I cooked the noodles separately and added them at the end to preserve texture.
Food safety: Cool soup within two hours then refrigerate in sealed containers for up to 4 days.
Storage tip: Freeze broth and chicken separately from noodles to avoid soggy pasta.