Rotisserie Chicken Noodle Soup
Long days, sniffly noses, wind chills and overcast skies call for one thing – a big bowl of delicious rotisserie chicken noodle soup! This is a classic, tried and true recipe that’s been passed down for generations in my family. Shredded rotisserie chicken breast combined with ingredients like rich chicken stock and fresh thyme and parsley creates the best comfort dish of all time!
ROTISSERIE CHICKEN NOODLE SOUP
I don’t think I’ve ever met someone who doesn’t like chicken noodle soup. Even when it’s from a tin can, there’s still something so homey about it! However, this recipe is the most comforting version of chicken noodle soup you’ll ever have.
What makes it so amazing? Shredding up some rotisserie chicken really elevates the flavor of the entire soup! Not to mention, using the meat from an already perfectly cooked rotisserie chicken is so much easier than having to cook it on your own.
My mom used to make this soup on so many different occasions, and now I do the same! Whether I’m making a batch because one of the kids has a cold, or just because we all need a delicious bowl of love during these chilly months, I love using this recipe time and time again.
HOW TO MAKE IT
This soup brags my three favorite words – ONE POT RECIPE! There’s really nothing better than only having one big pot to wash after dinner, right?
The steps for this recipe are wonderfully easy. With deliciously simple ingredients and about 30 minutes of your time, you’re going to have the best chicken noodle soup ever. You can thank me later!
First things first, get your pot ready. Warm up about two tablespoons of olive oil over medium high heat in a large stock pot.
Cook your veggies! Start by adding the vidalia onions to the pot and cook them until they’re soft. Then, add the carrots and celery to the mix, continuing to cook until they’re also nice and soft. Next, stir in the garlic and let it cook for about 1 minute or until fragrant.
Toss in a few more ingredients. Add the cooked, shredded rotisserie chicken to the pot, stirring to combine. Stir in the chicken stock, fresh herbs, salt, and pepper, then allow the mixture to come to a boil.
Time for noodles! After the soup starts boiling, turn down the heat to low and add the noodles. Let the soup simmer for about 10 minutes, or until the noodles are al dente. Careful not to overcook the noodles! They can get mushy pretty quickly.
Serve! Season with salt and pepper to taste. Feel free to garnish with any leftover fresh herbs you have. Serve immediately, and enjoy!
What kind of rotisserie chicken should I use?
Store-bought chicken works just fine! If you’re short on time like I usually find myself, a rotisserie chicken from a grocery store works fabulously with this recipe. However, if you have more time on your hands, you can really bring this soup to the next level with a homemade rotisserie chicken!
How long will it stay fresh?
In an airtight container in the fridge, rotisserie chicken noodle soup will last about 3-4 days in the fridge. However, you can also store it in the same containers in your freezer for up to 3 months! To reheat from the freezer, just add the frozen soup to a pot and let it melt down and warm up. It’ll taste as good as when you first made it!
What else can I add to this soup?
This recipe is a classic! However, if you’re looking to sneak some more veggies in there, frozen corn and chopped kale both pair nicely with the other ingredients. And if it’s even more flavor your after, don’t be afraid to toss in a chicken bouillon cube!
Looking for more delicious chicken soup recipes to get you through a cold front? No worries, I have plenty to share! I don’t think I’ve ever met a soup I didn’t like. Check out some of these mouthwatering recipes:
Rotisserie Chicken Noodle Soup
- stock pot
- 2 tablespoons olive oil
- 1 large vidalia onion diced
- 2 large carrots small diced
- 1 large celery stalk diced
- 3 garlic cloves minced
- 1 1/2 cup shredded rotisserie chicken breast
- 5 cups chicken stock homemade or store bought
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped parsley
- 1 cup broad uncooked egg noodles
- kosher salt and fresh ground pepper to taste
- In a large stock pot, heat the olive oil over med-high heat.
- Add the onions and cook until softened. Add the carrots and celery and continue to cook until soft.
- Stir in the garlic and cook for an additional minute.
- Add the cooked chicken to the pot and stir to combine.
- Add the chicken stock, herbs, salt and pepper and allow the mixture to come to a boil.
- Turn down the heat to low and add the noodles Simmer for 10 minutes or until the noodles are al dente.
- Season with salt and pepper to taste.
- Serve immediately or transfer to airtight containers and freeze for up to 3 months.