A warm bowl of Classic Rotisserie Chicken Noodle Soup is perfect for any occasion, from a cozy family dinner to a quick weeknight meal. This soup combines the convenience of rotisserie chicken with fresh vegetables and hearty egg noodles, creating a comforting dish that’s ready in under 30 minutes. Whether you’re feeling under the weather or simply craving something delicious, this recipe is sure to satisfy.
Jump to:
- Why You’ll Love This Recipe
- Tools and Preparation
- Essential Tools and Equipment
- Importance of Each Tool
- Ingredients
- For the Soup
- How to Make Classic Rotisserie Chicken Noodle Soup
- Step 1: Cook the Mirepoix
- Step 2: Stir in Chicken and Broth
- Step 3: Add Noodles
- Step 4: Simmer
- Step 5: Garnish and Serve
- 📖 Recipe Card
Why You’ll Love This Recipe
- Quick & Easy: This soup can be prepared in just 30 minutes, making it ideal for busy weeknights.
- Flavorful: Packed with fresh vegetables and seasoned to perfection, every spoonful delivers rich flavors.
- Versatile: Perfect as a main course or a starter; you can customize it with your favorite ingredients.
- Hearty & Satisfying: With tender noodles and shredded chicken, this soup is both filling and comforting.
- Great for Leftovers: Store any leftovers easily, allowing you to enjoy this tasty meal another day.
Tools and Preparation
To make your cooking experience seamless, having the right tools on hand is essential. Here’s what you’ll need to prepare your Classic Rotisserie Chicken Noodle Soup.
Essential Tools and Equipment
- Dutch oven
- Cutting board
- Chef’s knife
- Measuring spoons
Importance of Each Tool
- Dutch oven: Ideal for simmering soups evenly and holding heat well.
- Cutting board: Provides a safe surface for chopping vegetables without damaging your countertops.
- Chef’s knife: A sharp knife makes chopping ingredients quick and easy, ensuring uniform pieces for even cooking.
Ingredients
A quick and easy chicken noodle soup made with the convenience of rotisserie chicken, packed with fresh vegetables, tender egg noodles, and flavorful seasoning. Perfect for a comforting meal in under 30 minutes.
For the Soup
- 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)
How to Make Classic Rotisserie Chicken Noodle Soup
Step 1: Cook the Mirepoix
Heat the olive oil in a large Dutch oven over medium-high heat.
* Add the onion, carrots, celery, and garlic.
* Cook while stirring often for about 8 minutes until the vegetables are just softened.
Step 2: Stir in Chicken and Broth
Add the shredded rotisserie chicken to the pot along with:
* The chicken broth,
* Italian seasoning,
* Kosher salt,
* Black pepper.
Bring this mixture to a boil over medium-high heat.
Once boiling:
1. Reduce the heat to medium.
2. Let it gently boil for about 6 minutes.
Step 3: Add Noodles
Stir in the uncooked wide egg noodles into the pot.
Step 4: Simmer
Reduce the heat to medium-low and let it simmer.
Cook for about 6 minutes or until the noodles are tender.
Step 5: Garnish and Serve
Garnish your soup with chopped fresh parsley if desired. Serve warm and enjoy!
Main Dishes
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Classic Rotisserie Chicken Noodle Soup
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
Description
Warm up with this Classic Rotisserie Chicken Noodle Soup, a comforting dish that combines the convenience of rotisserie chicken with fresh vegetables and hearty egg noodles. Perfect for busy weeknights, this recipe is ready in under 30 minutes, making it an ideal solution for a quick family meal or a cozy dinner when you need some extra comfort. Each bowl is packed with rich flavors from tender chicken and vibrant veggies, ensuring every spoonful is satisfying. Whether you’re feeling under the weather or just craving something delicious, this soup will hit the spot!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, sliced
- 2 large celery stalks, chopped
- 2 garlic cloves, minced
- 1 rotisserie chicken, shredded
- 8 cups lower-sodium chicken broth
- 2 cups uncooked wide egg noodles
- Italian seasoning, salt, and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Add chopped onion, carrots, celery, and minced garlic. Sauté for about 8 minutes until vegetables soften.
- Stir in shredded rotisserie chicken, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Once boiling, reduce heat to medium and simmer for approximately 6 minutes.
- Add uncooked egg noodles to the pot and simmer on medium-low for an additional 6 minutes until noodles are tender.
- Garnish with fresh parsley if desired before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
