Print

Quick Rotisserie Chicken Noodle Soup: Easy 30-Minute Recipe

quick rotisserie chicken noodle soup - featured image
Print Recipe

A quick and easy chicken noodle soup made with rotisserie chicken, ready in under 30 minutes. Perfect for busy weeknights, this comforting soup delivers rich, savory flavor with minimal effort.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 (2-3 pound) rotisserie chicken
  • 4 ounces (about 2 cups) wide egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Prep the Chicken: Pull all the meat off the rotisserie chicken. Separate the breast meat, thigh meat, and leg meat. Shred or chop it into bite-sized pieces. Set the shredded meat aside. Do NOT throw away the bones and skin.
  2. Sauté the Aromatics: Place your large pot over medium heat. Add the 2 tablespoons of butter and let it melt. Once it’s foaming, add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the Broth: Pour in the 8 cups of low-sodium chicken broth. Add the dried thyme, dried rosemary, and the bay leaf. Add the reserved chicken bones and skin to the pot. Bring the broth to a boil, then immediately reduce the heat to a gentle simmer.
  4. Simmer the Broth: Let the broth simmer, uncovered, for about 10 minutes. Use a spoon to skim off any foam or impurities that rise to the surface.
  5. Cook the Noodles: After 10 minutes, carefully remove the chicken bones and skin from the pot using tongs or a slotted spoon and discard them. Bring the broth back up to a boil. Add the egg noodles and cook according to the package directions, usually about 6-8 minutes, until they are tender but still have a slight bite (al dente). Stir occasionally.
  6. Add the Chicken: Once the noodles are cooked, reduce the heat to low. Stir in the shredded chicken. Let it heat through for just 1-2 minutes.
  7. Finish and Serve: Remove the pot from the heat. Fish out the bay leaf and discard it. Stir in the fresh parsley and the lemon juice (if using). Taste the soup and season generously with salt and freshly ground black pepper. Ladle the hot soup into bowls and serve immediately.

Notes

For leftovers, cook noodles separately and add to individual bowls when serving to prevent them from absorbing too much liquid. The soup base can be stored in the refrigerator for 4-5 days or frozen for up to 3 months (without noodles). For a richer broth, add a Parmesan rind while simmering. Taste as you go and adjust seasoning accordingly.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, quick soup, easy dinner, 30 minute meal, comfort food, weeknight dinner

Find it online: https://spoonluma.com/quick-rotisserie-chicken-noodle-soup-easy-30-minute-recipe/