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Cozy Rotisserie Chicken Noodle Soup for Chilly Days

rotisserie chicken noodle soup - featured image
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A quick and easy chicken noodle soup made with a rotisserie chicken, simmered with bones for deep flavor. Perfect for cold days when you need something warm and comforting.

Ingredients

Scale
  • 1 whole rotisserie chicken (about 2–3 pounds)
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 8 ounces wide egg noodles
  • Meat from the rotisserie chicken, shredded (about 3-4 cups)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Remove all the meat from the rotisserie chicken while still warm. Shred into bite-sized pieces and set aside. Save the bones and skin for the broth.
  2. Heat olive oil or butter in a large Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add carrots and celery, cook for another 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Pour in chicken broth and water. Add dried thyme, bay leaf, and a pinch of black pepper. Add the chicken bones and skin to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
  4. Remove the chicken bones and skin from the pot using tongs or a slotted spoon. Optionally strain the broth through a fine-mesh strainer for a clearer soup.
  5. Bring the broth back to a gentle boil. Add egg noodles and cook according to package directions (about 6-8 minutes), stirring occasionally.
  6. Reduce heat to low and stir in the shredded chicken. Let warm through for 2-3 minutes.
  7. Remove the bay leaf and discard. Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning with salt and pepper.
  8. Serve immediately, garnished with extra parsley if desired.

Notes

For best results, simmer the chicken bones in the broth for 20 minutes to extract maximum flavor. Cook noodles separately if meal-prepping to prevent them from getting mushy. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, comfort food, easy soup, cold weather soup

Find it online: https://crispcraving.com/cozy-rotisserie-chicken-noodle-soup-for-chilly-days/