Description

This Rotisserie Chicken Noodle Soup is the perfect way to enjoy a quick, flavorful, and comforting meal. Using shredded rotisserie chicken saves time while adding rich, roasted flavor. Combined with tender egg noodles, hearty vegetables, and a savory broth, this one-pot soup is great for chilly nights, busy weeknights, or whenever you need a cozy, homemade meal.

Ingredients

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Ingredients

Soup Base:

1 tbsp salted butter
1 small white onion, chopped
2 celery stalks, chopped (about 1 cup)
2 cloves garlic, minced
1 cup sliced carrots
9 cups chicken broth
1 bay leaf
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper

Main Ingredients:

2 1/2 cups shredded rotisserie chicken
10 oz egg noodles

Garnish (Optional):

Fresh parsley, chopped
Lemon wedges for serving

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Instructions

Sauté the Vegetables:
- Melt butter in a large pot over medium heat.
- Add onions, celery, and carrots. Cook for 5-6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Add Broth & Seasonings:
- Pour in chicken broth, then add bay leaf, oregano, basil, salt, and black pepper.
- Stir everything together and bring to a boil.
Simmer & Cook Noodles:
- Reduce heat to low and let simmer for 10 minutes.
- Stir in egg noodles and let cook for 8-10 minutes until tender.
Add Chicken & Finish:
- Stir in shredded rotisserie chicken and cook for 2-3 minutes until heated through.
- Remove the bay leaf and adjust seasoning if needed.
Serve & Enjoy!
- Ladle into bowls and garnish with fresh parsley. Serve with lemon wedges or crusty bread.

Notes

For the best flavor: Use high-quality or homemade chicken broth.
Prevent mushy noodles: Add them right before serving if planning to store leftovers.
Gluten-Free Option: Use gluten-free pasta or rice noodles instead of egg noodles.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months