Rotisserie Chicken Noodle Soup
A quick and easy take on a classic, this chicken noodle soup uses rotisserie chicken for maximum flavor and convenience. It’s a simple, satisfying meal perfect for any time you need a cozy pick-me-up.
Servings: 6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion about 9 oz., chopped (about 2 cups)
- 3 medium carrots thinly sliced (about 1 cup)
- 2 large celery stalks chopped (about 1 cup)
- 2 large garlic cloves minced (about 1 tablespoon)
- 1 rotisserie chicken skin and bones discarded, meat shredded (about 3–4 cups)
- 8 cups lower-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups uncooked wide egg noodles
- Chopped fresh flat-leaf parsley optional, for garnish
Instructions
Cook the Mirepoix:
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, celery, and garlic. Cook, stirring often, for about 8 minutes, or until the vegetables are just softened.
Stir in Chicken and Broth:
- Add the shredded rotisserie chicken, chicken broth, Italian seasoning, salt, and pepper to the pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it gently boil for 6 minutes.
Add Noodles:
- Stir in the uncooked egg noodles.
Simmer:
- Reduce the heat to medium-low and simmer for about 6 minutes, or until the noodles are tender.
Garnish and Serve:
- Garnish the soup with chopped fresh parsley, if desired, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add extra chicken broth if the soup has thickened.
Wide egg noodles are recommended, but you can use other pasta shapes like elbow macaroni or fettuccine (broken into pieces). For best results, cook the noodles separately and add them to the soup just before serving to prevent them from absorbing too much liquid.
If you don’t have a rotisserie chicken, you can use cooked and shredded chicken breasts or thighs.
Wide egg noodles are recommended, but you can use other pasta shapes like elbow macaroni or fettuccine (broken into pieces). For best results, cook the noodles separately and add them to the soup just before serving to prevent them from absorbing too much liquid.
If you don’t have a rotisserie chicken, you can use cooked and shredded chicken breasts or thighs.