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Cozy Rotisserie Chicken Noodle Soup: Easy 30-Minute Recipe

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A warm, comforting bowl of chicken noodle soup that comes together in just 30 minutes using a store-bought rotisserie chicken. It tastes like it simmered all day but is perfect for busy weeknights.

Ingredients

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

Instructions

  1. Pull all the meat off the rotisserie chicken. Shred or chop into bite-sized pieces and set aside. Reserve the bones, skin, and any bits of meat for the broth.
  2. In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and carrots start to soften.
  3. Add the minced garlic and stir for about 30 seconds until fragrant.
  4. Pour in the chicken broth and water. Add the dried thyme, rosemary, bay leaf, and black pepper. Stir to combine. Add the chicken carcass (bones, skin, and all) to the pot, submerging as much as possible.
  5. Bring the pot to a boil over high heat, then reduce heat to medium-low to maintain a gentle simmer. Simmer for 15 minutes.
  6. Use tongs or a slotted spoon to carefully remove the chicken carcass from the pot and discard it.
  7. Bring the broth back to a gentle boil. Add the wide egg noodles and cook according to package directions (usually 6-8 minutes for dried, 10-12 minutes for frozen), until tender but still with a little bite.
  8. Stir in the shredded chicken and let it heat through for about 2 minutes.
  9. Remove the bay leaf and discard. Taste and adjust seasoning with salt as needed (start with 1/2 teaspoon). Stir in lemon juice and fresh parsley if using.
  10. Ladle the soup into bowls, ensuring each gets a good mix of broth, noodles, chicken, and vegetables. Serve hot with crusty bread or crackers.

Notes

For meal prep, cook noodles separately and add to individual bowls before pouring hot broth over to prevent mushy noodles when reheating. The soup can be stored in the refrigerator for up to 4 days. To freeze, omit noodles and freeze the soup base; add fresh noodles when reheating.

Nutrition

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

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