Rotisserie Chicken Noodle Soup
This is the chicken noodle soup I make when life is busy, we’re tired, and nobody is roasting a whole chicken on a weeknight. Rotisserie chicken keeps it tender and flavorful without extra steps, and the broth is layered so it tastes like you simmered it all afternoon. I’m not new to the “use what you’ve got” style of cooking. I’ve been developing soups and one-pot dinners for a decade, and I’ve picked up all the tricks for bringing real flavor out of store-bought shortcuts.
Servings 8 cups
Calories 246kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- ½ cup chopped onions
- ½ cups diced carrots
- ½ cup diced celery
- 3 minced garlic cloves
- 7-8 cups chicken broth or stock See notes.
- ½ 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 ½ 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, ½ cup chopped onions, ½ cups diced carrots, ½ 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, ½ 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 ½ 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 ½ 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