Print

Quick Rotisserie Chicken Noodle Soup in 30 Minutes

quick rotisserie chicken noodle soup - featured image
Print Recipe

A quick and easy chicken noodle soup made with rotisserie chicken, ready in just 30 minutes. Perfect for busy weeknights or sick days, this soup delivers rich, savory flavor without the long simmering time.

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary (optional)
  • Salt and black pepper, to taste
  • 1 rotisserie chicken, meat shredded (about 3–4 cups), bones and skin reserved
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 6 ounces egg noodles (about 3 cups uncooked)
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (optional but recommended)

Instructions

  1. Shred the chicken: While the chicken is still warm, pull the meat off the bones using your hands or two forks. Discard the skin (or save for another use). Set the meat aside. Do not throw away the bones.
  2. Sauté the vegetables: Heat the olive oil or butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the veggies start to soften, about 4-5 minutes. Add the minced garlic, thyme, and rosemary. Cook for 30 seconds until fragrant.
  3. Make the quick stock: Add the chicken broth, water, reserved chicken bones and skin, and bay leaf to the pot. Bring to a boil, then reduce to a simmer. Let it bubble gently for 10 minutes.
  4. Remove the bones: Use tongs to fish out the bones and skin. Discard them. For a clearer soup, pour the broth through a fine-mesh strainer.
  5. Cook the noodles: Bring the broth back to a boil. Add the egg noodles and cook according to package directions, usually 6-8 minutes. Stir occasionally to prevent sticking.
  6. Add the chicken: Once the noodles are tender, stir in the shredded chicken. Let it heat through for 1-2 minutes. Do not boil.
  7. Finish and serve: Remove the bay leaf. Stir in the fresh parsley and lemon juice. Taste and adjust salt and pepper. Ladle into bowls and serve immediately.

Notes

For meal prep, store noodles separately from broth to prevent mushiness. If broth tastes flat, add a splash of soy sauce or fish sauce for umami. Cook noodles al dente as they will soften further in hot broth.

Nutrition

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

Find it online: https://spoonluma.com/quick-rotisserie-chicken-noodle-soup-in-30-minutes/