This soul-warming chicken noodle soup uses store-bought rotisserie chicken to deliver homemade flavour in a fraction of the time. Ready in just 45 minutes; it tastes like it’s been simmering all day!
Pro Tips
- Don’t overcook the noodles – they’ll continue to soften in the hot broth
- Save the rotisserie chicken skin to crisp up as a garnish
- For extra-rich broth, add a parmesan rind while simmering
- Store noodles separately if meal prepping to prevent them from becoming mushy
Storage Instructions
- Refrigerator: 4-5 days in an airtight container
- Freezer: Up to 3 months (freeze soup without noodles)
- For best results, store noodles separately from soup
Nutritional Information
(Per serving, based on 8 servings)
| Calories | Protein | Carbohydrates | Fat | Fiber | Sodium |
| 285 | 25g | 24g | 11g | 2g | 680mg |
Variations
- Low-Carb: Replace noodles with zucchini noodles or cauliflower rice
- Gluten-Free: Use gluten-free pasta or rice
- Extra Veggies: Add spinach, peas, or corn in the final few minutes
- Spicy: Include some red pepper flakes or a sprinkle of hot sauce.
- Asian-Inspired: Add ginger star anise and finish with soy sauce and sesame oil
This soup is perfect for
- Cold winter days
- Fighting off a cold
- Meal prep
- Freezer meals
- Family dinners
- Comfort food cravings
Remember, the key to fantastic chicken noodle soup is building layers of flavour. Using the rotisserie chicken bones and drippings adds that slow-cooked taste without hours of simmering!
Rotisserie Chicken Noodle Soup
Ingredients
- 1 cup Rotisserie chicken
- 2 tbsp Olive oil
- 1 Large onion
- 3 Carrots
- 3 celery Stalks
- 4 Garlic cloves
- 8 cups chicken broth
- 2 cups reserved rotisserie chicken bones/drippings
Instructions
- Remove all meat from rotisserie chicken, shred into bite-sized pieces
- Reserve bones and drippings for extra flavor
- Set meat aside
- Heat olive oil in a large Dutch oven over medium heat
- Add diced onions, carrots, and celery
- Cook vegetables for 5-7 minutes until onions are translucent
- Add minced garlic, cook for 1 minute until fragrant
- Add chicken broth to the pot
- Place reserved chicken bones and drippings in the broth
- Add bay leaves, thyme, dried parsley, and rosemary
- Bring to a boil, then reduce heat and simmer for 15 minutes
- Remove bones and bay leaves
- Add egg noodles to the simmering broth
- Cook for 6-8 minutes until noodles are tender
- Add shredded chicken
- Stir in fresh parsley and lemon juice
- Season with salt and pepper to taste