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Light and Cozy Rotisserie Chicken Noodle Soup: Easy Homemade Recipe

Light and Cozy Rotisserie Chicken Noodle Soup - featured image
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A quick and easy chicken noodle soup made with rotisserie chicken, simple vegetables, and a light, flavorful broth. Perfect for busy weeknights or when you need a comforting bowl of soup in under an hour.

Ingredients

Scale
  • 1 whole rotisserie chicken, skin removed, meat shredded (about 4 cups)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and sliced into half-moons (about 1½ cups)
  • 3 ribs celery, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups (64 ounces) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh lemon juice (from about half a lemon)
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Prep the chicken: While the rotisserie chicken is still warm (or reheat slightly in the microwave for 2 minutes if cold), remove the skin and pull the meat off the bones. Use two forks to shred the meat into bite-sized pieces. Set aside in a bowl.
  2. Chop the vegetables: Dice the onion, slice the carrots into ¼-inch thick half-moons, slice the celery into similar-sized pieces, and mince the garlic. Place the onion, carrots, and celery in one bowl and the garlic in a separate small bowl.
  3. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sprinkle with a pinch of salt. Cook, stirring occasionally, for about 6 minutes until the onions are translucent and the carrots have started to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Build the broth: Pour in the 8 cups of chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the dried thyme, crushed rosemary, and bay leaves. Stir together and bring to a gentle boil.
  5. Simmer the broth: Reduce the heat to medium-low so the soup is at a steady simmer. Cook uncovered for 15 minutes, stirring occasionally.
  6. Cook the noodles: Add the egg noodles to the simmering broth. Stir gently to prevent clumping. Cook according to package directions, usually 8-10 minutes for wide egg noodles, stirring occasionally.
  7. Add the chicken: Once the noodles are tender, add the shredded chicken to the pot. Stir gently and heat through for about 2 minutes.
  8. Finish with lemon and parsley: Remove the pot from the heat. Fish out and discard the bay leaves. Stir in the fresh lemon juice and chopped parsley. Taste and add salt and pepper as needed.
  9. Rest and serve: Let the soup sit off the heat for about 5 minutes before serving. Ladle into bowls and garnish with extra fresh parsley if desired. Serve with crusty bread or crackers.

Notes

For meal prep, store noodles separately from broth to prevent mushiness. The soup tastes even better the next day. If soup is too thick, add extra broth or water; if too thin, simmer uncovered to reduce. Skim fat for a lighter broth if desired.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken soup, easy chicken soup, homemade chicken soup, light chicken soup, cozy soup, weeknight dinner

Find it online: https://zestynora.com/light-and-cozy-rotisserie-chicken-noodle-soup-easy-homemade-recipe/