Rotisserie Chicken Noodle Soup
This easy Rotisserie Chicken Noodle Soup is the kind of comforting soup that hits the spot every time! Made with shredded rotisserie chicken meat, wide egg noodles, and a flavorful broth, it’s the quick chicken noodle soup I turn to all soup season long. Perfect for busy nights, sick days, or anytime you just want a warm bowl of something simple and satisfying.
Ingredients
- 2 Tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 6 cups chicken broth (48 ounces)
- 1 Rotisserie chicken cubed
- 2 cups egg noodles uncooked
- 1 carrot thinly sliced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large stock pot or Dutch oven, melt the butter over medium-high heat.
- Sauté the diced onion for about 4 minutes until softened.
- Stir in the garlic and cook for 1 minute, just until fragrant.
- Pour in the chicken broth.
- Add the cubed rotisserie chicken, wide egg noodles, sliced carrots, basil, oregano, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes, or until the noodles are al dente and the carrots are tender.
- Taste and adjust seasoning as needed.
- For added flavor, you can simmer with a bay leaf or two and remove them before serving.
- Garnish with fresh parsley if desired.
Notes
Pro Tip:
Slice the carrots thin so they cook at the same rate as the noodles, keeping everything tender without overcooking.Nutrition
Calories: 436.5kcalCarbohydrates: 18.9gProtein: 46.7gFat: 19.6gSaturated Fat: 7.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.8gTrans Fat: 0.2gCholesterol: 182.1mgSodium: 2470.3mgPotassium: 197.7mgFiber: 1.5gSugar: 3.4gVitamin A: 2749.5IUVitamin C: 2.9mgCalcium: 38.4mgIron: 0.9mg
Tried this recipe?Let us know how it was!
