Description

This comforting Rotisserie Chicken Noodle Soup is a hearty and flavorful dish perfect for cozy meals. Made with tender shredded rotisserie chicken, diced potatoes, fresh vegetables, and egg noodles simmered in a savory chicken broth, it combines ease and deliciousness. Quick to prepare, this soup is ideal for using up rotisserie chicken while delivering a warm, satisfying bowl of classic homemade soup.

Ingredients

Soup 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
2 teaspoons thyme, finely chopped
1 bay leaf
2 teaspoons kosher salt (or more to taste)
8 cups chicken broth (store-bought or homemade)

Main Ingredients

1 pound Yukon Gold potatoes, diced into ½-inch cubes (peeled optional)
6 oz egg noodles (wide or medium)
2 cups rotisserie chicken, shredded and skin removed

Garnish

1 tablespoon parsley, finely chopped

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Instructions

Prepare Chicken: Remove meat from the rotisserie chicken and shred into bite-sized pieces. Set aside. (Optional: Use carcass, skin, half an onion, and salt simmered in water for 20-30 minutes to make homemade stock, then strain.)
Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook another minute until fragrant.
Season & Herb Infusion: Season the vegetable mixture with kosher salt. Stir in chopped thyme and add the bay leaf. Sauté for an additional minute to release the herbs’ aroma.
Add Broth & Potatoes: Pour in chicken broth and bring to a boil. Taste and adjust seasoning as needed. Add diced potatoes, reduce heat to a simmer, and cook until potatoes are tender, approximately 10 minutes.
Cook Noodles: While potatoes are cooking, add the egg noodles to the pot. Continue simmering until noodles are tender, about 7-8 minutes.
Incorporate Chicken: Stir in the shredded rotisserie chicken and simmer for 5 minutes until heated through. Remove and discard the bay leaf.
Serve: Ladle soup into bowls, garnish with freshly chopped parsley, and enjoy with bread and butter on the side if desired.

Notes

For richer flavor, use homemade chicken stock made from the rotisserie chicken carcass.
Potatoes can be peeled or left unpeeled based on preference.
You can substitute egg noodles with any wheat-based noodle of choice.
Adjust salt according to the saltiness of your chicken broth.
Adding fresh herbs at the end can enhance flavor and presentation.
This soup stores well refrigerated for up to 3 days and can be frozen.