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Best Cozy Chicken Noodle Soup with Rotisserie Chicken Recipe

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This quick and easy chicken noodle soup uses rotisserie chicken for deep flavor, with tender noodles and a rich, savory broth that comes together in about 30 minutes. It’s the ultimate comfort food for sick days, cold nights, or any Tuesday that needs warming up.

Ingredients

Scale
  • 1 rotisserie chicken (about 2–3 cups shredded meat)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 2 cups wide egg noodles (about 6 ounces)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Shred the chicken: While the chicken is still warm, remove the skin and bones. Shred the meat into bite-sized pieces using two forks. Set aside.
  2. Prep the vegetables: Dice the onion, slice the carrots into rounds, slice the celery, and mince the garlic.
  3. Melt the butter: Place a large Dutch oven or stockpot over medium heat and add the butter. Let it melt completely.
  4. Sauté the vegetables: Add the diced onion, sliced carrots, and sliced celery. Cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent and the carrots have started to soften. Add the minced garlic and cook for one more minute until fragrant.
  5. Add the broth and water: Pour in the chicken broth and water, then add the dried thyme, dried rosemary, and bay leaf. Stir, scraping up any browned bits from the bottom of the pot.
  6. Bring to a boil: Turn the heat up to high and bring the soup to a rolling boil (about 5 to 7 minutes).
  7. Add the noodles: Once boiling, add the egg noodles and stir. Reduce heat to medium and let simmer for 8 to 10 minutes, or until the noodles are tender.
  8. Add the chicken: Stir in the shredded rotisserie chicken and let it heat through for about 2 minutes.
  9. Season to taste: Remove the bay leaf and discard. Add salt and pepper as needed.
  10. Garnish and serve: Ladle the soup into bowls and sprinkle with fresh parsley. Serve hot with crusty bread or crackers.

Notes

For best results, brown the vegetables properly in butter to develop flavor. Use low-sodium broth to control saltiness. Cook noodles until just tender to avoid mushiness. If making ahead, cook noodles separately and add when serving. Let soup rest for 10 minutes after cooking for melded flavors. For gluten-free, use gluten-free pasta or rice; for dairy-free, use olive oil instead of butter.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, easy soup, comfort food, quick dinner, sick day soup

Find it online: https://ariaappetite.com/best-cozy-chicken-noodle-soup-with-rotisserie-chicken-recipe/