Description
This Rotisserie Chicken Noodle Soup is cozy, hearty, and ready in just 30 minutes. Made with shredded rotisserie chicken, egg noodles, and fresh vegetables in a flavorful broth, it’s the perfect weeknight comfort food or soothing head cold soup. Quick, convenient, and family-friendly!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced into rounds
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 2 cups egg noodles (or preferred pasta)
- 3–4 cups shredded rotisserie chicken
- Juice of ½ lemon (optional)
- Fresh parsley, chopped, for garnish
- Optional Add-ins: 1 cup corn or peas, pinch of chili flakes, quinoa or rice
Instructions
- Sauté vegetables: Heat olive oil in a large pot. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 1 minute more.
- Simmer broth: Pour in chicken broth. Add bay leaves and thyme. Bring to a boil, then reduce to a simmer for 10 minutes.
- Add noodles: Stir in egg noodles and cook until just tender, 6–8 minutes.
- Add chicken: Stir in shredded rotisserie chicken and cook 2–3 minutes until heated through. Season with salt and pepper.
- Finish & serve: Add lemon juice if desired. Garnish with parsley and serve hot.
Notes
- Add noodles near the end to prevent mushiness.
- Stir in chicken only at the end so it stays tender.
- Use leftover chicken if desired—this recipe is very flexible.
- Freeze without noodles to avoid soggy texture; add fresh noodles when reheating.
- Finish with lemon juice for brightness and balance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American, Comfort Food
Keywords: Rotisserie Chicken Noodle Soup, shredded chicken noodle soup, easy chicken soup with rotisserie chicken, leftover chicken soup recipe, chicken soup without noodles