Description

This Rotisserie Chicken Noodle Soup is a comforting, flavorful, and easy-to-make dish perfect for chilly days or when you need a hearty meal in a hurry. Utilizing shredded rotisserie chicken and a medley of vegetables simmered in savory chicken broth, this soup is enhanced with tender potatoes and egg noodles. The aromatic herbs and homemade touches, like sautéed garlic and thyme, make it rich and satisfying. Ready in just over 30 minutes, it’s a perfect weeknight recipe that delivers warmth and nutrition in every bowl.

Ingredients

Scale

Sauté Base

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced

Seasonings & Herbs

2 teaspoons fresh thyme, finely chopped
1 bay leaf
2 teaspoons kosher salt, or more to taste

Soup Base

8 cups chicken broth (store-bought or homemade)
1 pound Yukon Gold potatoes, diced into ½-inch cubes (peeled optional)

Main Ingredients

6 oz egg noodles (wide or medium)
2 cups rotisserie chicken, shredded and skin removed

Garnish

1 tablespoon fresh parsley, finely chopped

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Instructions

Prepare Chicken: Remove the meat from the rotisserie chicken, shred it into bite-sized pieces, and set aside. (Optional: Use the carcass, skin, half an onion, and salt in a pot with water to make quick stock by simmering for 20-30 minutes, then strain and use for the soup.)
Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add the finely diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute to release its aroma.
Add Seasonings: Season the vegetables with kosher salt. Stir in chopped thyme and add the bay leaf. Sauté for another minute to enhance the flavor with the herbs.
Add Broth and Potatoes: Pour in the chicken broth and bring the mixture to a boil. Taste and adjust seasoning as needed. Add the diced potatoes, then reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
Cook Noodles: While the potatoes are cooking, add the egg noodles to the pot. Cook until the noodles are just tender, approximately 7-8 minutes, stirring occasionally to prevent sticking.
Add Chicken and Warm Through: Stir in the shredded rotisserie chicken. Let the soup simmer for an additional 5 minutes to warm the chicken through. Remove the bay leaf before serving.
Serve and Garnish: Ladle the soup into bowls, sprinkle with freshly chopped parsley, and serve hot, ideally accompanied by bread and butter for a complete meal.

Notes

Using rotisserie chicken saves time and adds great flavor, but cooked or leftover chicken can be used as well.
Optionally peel the Yukon Gold potatoes according to your preference.
Homemade chicken broth enhances the soup’s flavor but high-quality store-bought broth works well for convenience.
Adjust salt to taste, especially if using salted broth or stock.
For a thicker soup, reduce the broth slightly or mash some of the potatoes during cooking.
Egg noodles should be added when potatoes are close to tender to avoid overcooking them.
This soup freezes well; omit noodles when freezing and cook fresh noodles before serving.