This richly flavorful rotisserie chicken noodle soup is brimming with tender shreds of chicken, egg noodles, vegetables, and fresh herbs.
Using a store-bought rotisserie chicken is the easiest way to create a low-effort, flavorful, homemade chicken noodle soup that is ready for the whole family to enjoy in under an hour. Best of all, this is the perfect use for leftover rotisserie chicken, which can often be purchased at the grocery store for a big discount.
Ingredients & Substitutions
- Rotisserie chicken - Any leftover chicken is a perfect substitute.
- Cooking oil - Olive oil is a great choice.
- Garlic cloves
- Large yellow onion
- Carrots - Frozen or fresh carrots can be used.
- Celery ribs
- Chicken broth - Chicken stock can be substituted.
- Fresh thyme sprigs
- Bay leaf
- Fresh ground black pepper
- Egg noodles
How to make it
Make this rotisserie chicken noodle soup recipe by heating olive oil in a large Dutch oven or soup pot set over medium-high heat. Stir in the chopped onions and saute until the onions are tender and browning. Then add the minced garlic and cook for an additional minute, while stirring.
Add the chicken broth, scraping any browned bits from the bottom of the pot, then add the chicken, carrots, celery, thyme, black pepper, and bay leaf. Bring the soup to a simmer and cook for 30 minutes.
Add the egg noodles in the final ten minutes, then add salt as needed. Serve with crusty bread.
Storing & Reheating Leftovers
Leftover rotisserie chicken noodle soup should be kept in an airtight container and stored in your refrigerator for up to one week. You can reheat individual servings in the microwave or reheat the entire soup in a pot on the stove.
This is a great soup to make in advance, and even frozen in a freezer-safe container, but you can expect the noodles to soften as it is stored.
Rotisserie Chicken Noodle Soup
Equipment
- Large soup pot
Ingredients
- 1 rotisserie chicken (shredded and bones discarded)
- 1 tablespoon cooking oil
- 2 garlic cloves minced
- ½ large yellow onion chopped
- 1 cup carrots sliced ¼" thick
- 2 celery ribs sliced
- 8 cups chicken broth
- 3 sprigs fresh thyme
- 1 bay leaf
- ¼ teaspoon fresh ground black pepper
- 4 ounces egg noodles
- salt to taste
Instructions
- Add cooking oil to a large pot or Dutch oven set over medium-high heat along with chopped onions. Saute until onions are tender and browning, then add the garlic and cook one minute longer.
- Pour in chicken broth, along with shredded chicken meat, carrots, celery, fresh thyme, bay leaf, and black pepper.
- Simmer uncovered for thirty minutes, adding the egg noodles in the final ten minutes. Taste for salt, adjust as needed, then serve.
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