Go Back

Rotisserie Chicken Noodle Soup

A heartwarming bowl of homemade Rotisserie Chicken Noodle Soup, perfect for chilly evenings, combining tender chicken, fresh vegetables, and hearty egg noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Rotisserie Chicken, shredded (discard skin and bones)
  • 8 cups Chicken Broth Low-sodium varieties are great.
  • 2 cups Water Adjust depending on desired broth thickness.
  • ½ pound Extra Wide Egg Noodles My favorite for their texture compared to regular noodles.
  • 1 Lemon To squeeze when serving; brightens everything!
  • 4-6 sprigs Fresh Italian Parsley Used to infuse the broth; don’t skimp!
Vegetables & Aromatics
  • 4 stalks Celery, chopped Opt for organic if possible.
  • 4 medium Carrots, peeled and chopped Adds sweetness and color.
  • 1 yellow onion diced For that aromatic base.
  • 6 cloves Fresh Garlic, minced You can never have too much garlic.
  • 2 teaspoons Fresh Thyme Leaves Or ¾ teaspoon dried Italian seasoning.
Seasoning
  • 1 ½ to 2 teaspoons Better Than Bouillon Chicken Base flavor, to taste.
  • Salt and Pepper to taste
  • Olive Oil For sautéing; use high-quality extra virgin for flavor.
  • Chopped for garnish Italian Parsley

Method
 

Preparation
  1. In a large 6-quart pot over medium heat, add a few drizzles of olive oil.
  2. Once heated, sauté the chopped celery, carrots, and onions for about 8 minutes, until softened.
  3. Stir in the minced garlic and fresh thyme, cooking for an additional 2 minutes.
  4. Add the Better Than Bouillon and mix well to dissolve.
  5. Slowly pour in the chicken broth and water, stirring to combine.
  6. Toss in the bay leaves and sprigs of Italian parsley. Season generously with salt and pepper.
Cooking
  1. Let your soup come to a rolling boil.
  2. Once boiling, lower the heat to a simmer, cover, and let it cook for 15 minutes.
  3. Shred your rotisserie chicken if you haven’t already, and add it into the pot.
  4. Uncover the pot and add the egg noodles. Cook for another 8-10 minutes until the noodles reach the perfect al dente texture.
Finishing Touches
  1. Taste and adjust your seasoning, removing bay leaves and sprigs of parsley before serving.
  2. Serve with a sprinkle of chopped Italian parsley and a squeeze of fresh lemon juice over each bowl.

Notes

This soup freezes marvelously! Portion it out and store in airtight containers for up to 3 months. Prepare the base ahead of time, adding chicken and noodles just before serving to keep them fresh.