Rotisserie Chicken Noodle Soup
A warm and hearty bowl of Rotisserie Chicken Noodle Soup that combines convenience with homemade flavors, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, shredded
- 8 cups chicken broth
- 2 cups egg noodles can swap for whole wheat or gluten-free varieties
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
Cooking Process
- Heat some oil in a large pot over medium heat.
- Add chopped onions, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil.
- Once boiling, add the egg noodles and shredded roasted chicken to the pot.
- Stir in dried thyme, and season with salt and pepper to taste.
- Simmer until the noodles are cooked through, roughly 6-8 minutes.
- Serve warm, garnished with fresh parsley, if desired.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. To freeze, place in freezer-safe containers. Gently heat leftovers to avoid mushy noodles. Adding a splash of lemon juice before serving enhances freshness.