Rotisserie Chicken Noodle Soup

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Make this easy, one-pot Rotisserie Chicken Noodle Soup recipe in just 30 minutes. It’s the comfort food recipe your family craves for easy weeknight dinners.

Course Main Dish, Soup

Cuisine American

Keyword chicken, comfort food

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 323kcal

Author Jillian Wade

Cost $10.02

Equipment

large pot
wooden spoon
measuring cup
soup ladle

Ingredients

1 tablespoon salted butter
1 small white onion chopped
1 cup chopped celery about 2 stalks
2 large garlic cloves minced
9 cups chicken broth
2 ½ cups shredded rotisserie chicken
10 ounces egg noodles
1 cup sliced carrots
1 bay leaf
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper

FOR GARNISH:

freshly chopped parsley

US Customary - Metric

Instructions

In a large pot add the butter and melt over medium heat.
1 tablespoon salted butter
Once the butter is melted and the foaming subsides, add the onion and celery and cook until just tender and the onion is translucent, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
1 small white onion, 1 cup chopped celery, 2 large garlic cloves
Add the chicken broth to the pot, followed by the chicken, noodles, carrots, bay leaf, dried oregano, dried basil, salt, and pepper.
9 cups chicken broth, 2 ½ cups shredded rotisserie chicken, 10 ounces egg noodles, 1 cup sliced carrots, 1 bay leaf, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt, ½ teaspoon pepper
Stir everything, increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes.
Remove the bay leaf, and season the soup with salt and pepper to taste. Ladle the rotisserie chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve.
freshly chopped parsley

Video

Notes

- You can make dinner prep even more effortless by pre-chopping all the veggies in the morning and storing them in the refrigerator until you’re ready to cook!

- Any leftover or canned chicken will do if you don’t have rotisserie chicken. You can even use leftover turkey and ham, too.

Storage & Freezing

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze the broth, chicken, and vegetables in freezer bags for up to 3 months without the noodles. Thaw the soup, bring it to a boil, and cook fresh egg noodles in the hot liquid right before serving.

Nutrition