Rotisserie Chicken Noodle Soup
This Rotisserie Chicken Noodle Soup recipe embodies both comfort and convenience. It harnesses the rich flavors of a store-bought rotisserie chicken, savory spices, rich broth, and an array of vegetables. The whole family will love these spoonfuls of tender chicken, nourishing vegetables, and perfectly cooked noodles, all within a bowl of soul-soothing goodness.
Servings 8 cups
Calories 246kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 1/2 cups diced carrots
- 1/2 cup diced celery
- 3 minced garlic cloves
- 7-8 cups chicken broth or stock See notes.
- 1/2 teaspoon ground thyme
- salt and pepper to taste
- 1 tablespoon Better Than Boullion Chicken Flavor Optional for Flavor.
- 1-2 tablespoons fresh lemon juice Optional for flavor. Adjust to taste. Feel free to add this at the end so you can taste repeatedly.
- 7-8 oz egg noodles or spaghetti
- 1- 1 1/2 pounds rotisserie chicken Shredded or diced into small chunks.
Instructions
- Add the olive oil to a Dutch oven or soup pot on medium heat with onions, carrots, celery, and garlic. Cook for 3-4 minutes or until the veggies are translucent and fragrant.1 teaspoon olive oil, 1/2 cup chopped onions, 1/2 cups diced carrots, 1/2 cup diced celery, 3 minced garlic cloves
- Add the chicken broth/stock, Better Than Bouillon, thyme, lemon juice, salt, and pepper to taste to the pot.7-8 cups chicken broth or stock, 1/2 teaspoon ground thyme, salt and pepper to taste, 1 tablespoon Better Than Boullion Chicken Flavor, 1-2 tablespoons fresh lemon juice
- Adjust the temperature on the pot to high to bring the broth to boiling.
- Once boiling, add the pasta. Within a couple of minutes the pasta should wilt down into the pot (if using long pasta/spaghetti).7-8 oz egg noodles or spaghetti
- Place the lid on the pot and adjust the heat to medium-low. Simmer for 8-12 minutes or until the pasta is al dente.
- Add in the chicken and stir.1- 1 1/2 pounds rotisserie chicken
- Cool before serving.
Notes
- The recipe makes 8-10 cups.
- Classic chicken noodle soup will use bone-in chicken pieces and often the whole chicken. Feel free to use it with no adjustment to cook time.
- For a thick and hearty soup with less broth, use 6-7 cups of broth. Use 8 cups of broth if you like a nice amount of broth in your soup.
- Nothing is worse than bland soup. Be sure to taste your broth repeatedly and add additional spices as needed.
- I like a lot of lemon flavor and usually use 1/2 a lemon. Taste repeatedly and use what works best for you or omit it if it isn't your thing.
- Better Than Bouillon is optional for additional flavor. You can omit it or substitute using a couple of chicken bouillon cubes.
- The dish will last for 3-4 days tightly sealed in the fridge. The texture of the noodles will change. I recommend making those fresh or storing them separately from the broth if you plan to eat leftovers.
Nutrition
Serving: 1cup | Calories: 246kcal | Carbohydrates: 24g | Protein: 30g | Fat: 2g