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Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with a quick sautéed veggie base and a golden, herb-forward broth. Tender egg noodles cook directly in the pot while shredded rotisserie chicken keeps the soup hearty and fast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 rotisserie chicken Skin removed; meat pulled and shredded.
Vegetables
  • 4 carrots Sliced.
  • 4 celery Sliced.
  • 1 onion Diced.
  • 4 clove garlic Minced.
Broth & Seasoning
  • 8 cup chicken broth
  • 2 tbsp olive oil Or butter.
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 1 salt and pepper To taste.
Noodles & Garnish
  • 8 oz egg noodles
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes. Keep them moving so the onion softens and the carrots begin to tenderize (visual cue: lightly softened, not browned).
Build the broth
  1. Add the garlic and cook for 1 minute. Stir continuously until fragrant (visual cue: no darkening, just a strong aroma).
  2. Pour in the chicken broth and stir in the dried thyme, dried parsley, and garlic powder. Bring the mixture to a boil (visual cue: rolling bubbles across the surface).
Cook the chicken and noodles
  1. Add the shredded rotisserie chicken to the pot. Simmer for 10 minutes so the broth takes on the chicken flavor (visual cue: gentle bubbling, steady steam).
  2. Add the egg noodles and stir to submerge them. Cook for 6-8 minutes until tender (visual cue: noodles are fully cooked with a soft bite).
Finish and serve
  1. Season generously with salt and pepper. Taste and adjust at the end (visual cue: broth tastes balanced and not flat).
  2. Garnish with fresh parsley and serve hot. Add parsley right before serving (visual cue: bright green flecks on top).

Notes

Pro tip: If your soup thickens as it sits, loosen leftovers with a splash of chicken broth. Store in the refrigerator up to 4 days; freeze up to 2 months, though noodles may soften after thawing. For a lighter option, use reduced-sodium chicken broth and consider serving with whole-grain noodles or adding extra vegetables.