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Rotisserie Chicken Noodle Soup

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Quick and comforting soup made with rotisserie chicken, perfect for weeknight dinners or when you’re under the weather.

Ingredients

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  • 1 rotisserie chicken, shredded (bones removed)
  • 8 cups chicken broth (low-sodium if preferred)
  • 2 cups egg noodles
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat a few tablespoons of oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5–7 minutes until softened.
  2. Stir in the shredded rotisserie chicken and dried thyme, warming through for a minute.
  3. Pour in the chicken broth and bring to a gentle boil.
  4. Add the egg noodles and cook according to package directions, about 6–8 minutes, until al dente, stirring occasionally.
  5. Taste the soup and season with salt and pepper as needed. Remove from heat.
  6. Ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

For leftovers, store noodles separately to avoid mushiness. Freeze without noodles and add fresh noodles when serving.

Nutrition

Find it online: https://www.simplefamilydishes.com/rotisserie-chicken-noodle-soup/