This comforting Rotisserie Chicken Noodle Soup is a quick and warm dish that will make you feel right at home. Juicy chicken, soft noodles, and veggies come together in a tasty broth.
I love how easy it is to whip up this soup! Just grab some rotisserie chicken, toss it in with everything else, and in no time, you’ve got a bowl of happiness to enjoy!
Key Ingredients & Substitutions
Olive Oil or Butter: I prefer using olive oil for a lighter flavor, but butter adds a rich taste. You can also use vegetable oil if you want a neutral oil.
Chicken Broth: Low-sodium broth is best so you can control the saltiness of your soup. If you’re in a pinch, water with chicken bouillon can work too.
Rotisserie Chicken: This is my go-to for its convenience! You can substitute cooked turkey or leftover chicken if you have any. For a vegetarian version, use chickpeas or tofu instead.
Egg Noodles: Classic for soups, but if you don’t have any, rotini, fusilli, or even whole wheat pasta are good substitutes. Just cook them separately if you worry about them getting mushy.
How Do I Get My Vegetables Perfectly Tender?
Sautéing your veggies the right way is key to a flavorful base. Start by heating the oil or butter, then cook the onion, celery, and carrots together. This brings out their sweetness and adds depth to your soup.
- Cook on medium heat for 5-7 minutes until the onion is translucent.
- Don’t rush this step! It enhances the overall flavor of your soup.
Delicious Rotisserie Chicken Noodle Soup
Ingredients You’ll Need:
- For Cooking:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, sliced
- 2 large carrots, peeled and sliced
- 3 cloves garlic, minced
- For The Soup:
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked rotisserie chicken, shredded
- 2 cups egg noodles or rotini pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper, to taste
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This tasty rotisserie chicken noodle soup takes about 15 minutes to prepare and around 20 minutes to cook. So in just about 35 minutes, you can enjoy a warm, hearty bowl of soup!
Step-by-Step Instructions:
1. Sauté The Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Add the finely chopped onion, sliced celery, and carrots. Sauté everything together until the vegetables are soft and the onion is translucent, which should take about 5-7 minutes. Just keep stirring to avoid any browning!
2. Add Garlic:
Next, stir in the minced garlic and let it cook for about 1 minute until it’s nice and fragrant. This will really add a punch of flavor to your soup!
3. Bring It To A Boil:
Now, pour in the chicken broth and bring everything to a boil. Don’t rush this part—it’s the foundation of your soup.
4. Cook The Noodles:
Once it’s boiling, add the egg noodles along with the dried thyme and dried parsley. Reduce the heat to a gentle simmer and cook until the noodles are tender, which should take about 7-9 minutes. Stir occasionally so the noodles don’t stick.
5. Incorporate The Chicken:
Now it’s time to add the shredded rotisserie chicken. Simmer for an additional 3-4 minutes to heat the chicken through and combine all the flavors. It’s smelling good, isn’t it?
6. Season To Taste:
Give your soup a taste and sprinkle in some salt and black pepper as needed. This is your chance to adjust the flavor!
7. Serve It Up:
Ladle the soup into bowls and, if you’d like, garnish with some fresh parsley for a pop of color and freshness.
8. Enjoy:
Your cozy homemade-style rotisserie chicken noodle soup is ready! Serve it hot and enjoy every comforting spoonful.
Can I Use Frozen Vegetables in This Soup?
Absolutely! Frozen vegetables are a great time-saver. Just add them directly to the pot when you’re sautéing the onions and garlic, and they’ll thaw and cook up beautifully throughout the soup.
How Can I Make This Soup Thicker?
If you prefer a thicker soup, try adding a tablespoon of cornstarch mixed with a tablespoon of water during the last few minutes of cooking. Alternatively, you can blend a portion of the soup with an immersion blender to create a creamier texture!
Can I Make This Soup in Advance?
Yes, you can! This soup keeps well in the fridge for up to 3 days. Just let it cool completely before transferring it to an airtight container. Reheat it gently on the stove or in the microwave when you’re ready to enjoy it.
What Pasta Can I Use Instead of Egg Noodles?
If you don’t have egg noodles, any small pasta like rotini, shells, or even whole grain pasta will work. Just make sure to adjust the cooking time as needed, checking for doneness to avoid mushy noodles.
