Rotisserie Chicken Noodle Soup
A comforting and savory soup made with tender rotisserie chicken, fresh vegetables, and hearty egg noodles, perfect for family meals any time of the year.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, shredded into bite-sized pieces
- 8 cups chicken broth rich and savory
- 2 medium carrots, sliced for sweetness and color
- 2 stalks celery, sliced adds crunch
- 1 medium onion, chopped for depth and aroma
- 2 cloves garlic, minced for flavor infusion
- 1 teaspoon dried thyme for earthiness
- 1 teaspoon dried parsley for freshness
- 1 leaf bay leaf for fragrance
- 2 cups egg noodles for chewy texture
- Salt and pepper to taste
Instructions
Preparation
- Shred the rotisserie chicken into bite-sized pieces.
- In a large pot, bring the chicken broth to a gentle simmer over medium heat.
- Add sliced carrots, celery, chopped onion, minced garlic, dried thyme, dried parsley, bay leaf, and shredded chicken to the pot. Stir everything together.
Cooking
- Allow the mixture to simmer for about 20 minutes until the vegetables become tender and the flavors meld.
- Add the egg noodles into the pot and continue simmering for an additional 10 minutes, or until the noodles are tender.
- Season your soup with salt and pepper to taste.
- Remove the bay leaf before serving.
- Ladle the soup into bowls and enjoy.
Notes
For a lighter option, use low-sodium chicken broth and add more vegetables. Avoid overcooking the noodles and be cautious with seasoning.