Easy Rotisserie Chicken Noodle Soup
Cozy chicken noodle soup in a hurry, thanks to store‑bought rotisserie chicken. Bright parsley and a splash of lemon keep it fresh.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 1.5 cup diced carrots
- 1 cup diced celery
- 2 tsp minced garlic
- 1 tsp dried thyme
- 8 cup low‑sodium chicken broth add a splash of water if you prefer a thinner soup
- 8 oz wide egg noodles
- 3.5 cup shredded rotisserie chicken
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon juice adds brightness
- 1.25 tsp fine sea salt to taste
- 0.75 tsp black pepper
- 1 tsp chicken bouillon granules optional, for richer flavor
Instructions
Preparation Steps
- Shred the rotisserie chicken into bite‑size pieces and set aside.
- Warm the olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, 6–8 minutes, stirring occasionally.
- Stir in garlic and thyme; cook until fragrant, about 30 seconds.
- Pour in the chicken broth and bring to a boil. Reduce to a lively simmer for 10 minutes.
- Add egg noodles and cook until just shy of tender, 5–6 minutes.
- Stir in shredded chicken and bouillon, if using; simmer 2–3 minutes to heat through.
- Finish with lemon juice and parsley. Season with salt and pepper to taste, then serve.
Notes
Variation: Stir in 1/4 cup half‑and‑half at the end for a creamy style, or add a pinch of dried dill. Storage tip: To keep noodles from getting soggy, store soup and cooked noodles separately and combine in bowls when reheating.
This recipe is an original creation inspired by classic Easy Rotisserie Chicken Noodle Soup flavors. All ingredient ratios and instructions are independently developed.