This Rotisserie Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, hearty noodles, and fresh veggies, it’s both comforting and easy to whip up.
Using store-bought rotisserie chicken really cuts down on prep time. It’s perfect for busy days when you need a tasty meal without the fuss. Just pour, stir, and enjoy! 🌟
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well for sautéing vegetables. I lean towards olive oil for a lighter touch, but if you prefer a richer flavor, butter is a great choice. If you’re dairy-free, just stick with olive oil.
Chicken Broth: Low sodium broth lets you control the saltiness. If you don’t have chicken broth, vegetable broth or water can be used, but the soup might lack some depth in flavor. Adding a splash of soy sauce can help if needed!
Rotisserie Chicken: This is a fantastic shortcut! If you don’t have it, any cooked chicken works. Just make sure it’s shredded or diced into bite-sized pieces. Leftover turkey is also a yummy substitute!
Noodles: Egg noodles are traditional, but you can use any pasta shape you like! If you want gluten-free, check out rice noodles or gluten-free rotini, both of which work well in soup.
Fresh Herbs: Fresh is great, but if you only have dried thyme and parsley, they will still work beautifully. I usually double the dried amount as dried herbs can be less potent than fresh.
How Do You Sauté Vegetables for a Flavorful Base?
Creating a base with sautéed vegetables builds the flavor of your soup. Here’s how to do it right:
- Start by heating the oil or butter in a large pot over medium heat.
- Add diced onions, celery, and carrots together; they cook well as a trio. Let them sauté for about 5-7 minutes until they’re soft.
- Add garlic last, as it cooks quickly. Stir it for just a minute until fragrant — this maximizes the flavor!
Don’t rush this step; the sweetness from the onions and browning will elevate your soup. Enjoy the cooking smells filling your kitchen!
Rotisserie Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 ribs celery, diced
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 cups shredded rotisserie chicken (skin removed)
- 2 cups egg noodles or rotini pasta
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped) plus extra for garnish
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1/2 cup chopped spinach or kale for added greens
- Fresh lemon juice (from 1/2 lemon), optional for brightening flavor
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 20 minutes for cooking, making the total time around 35 minutes. It’s a quick and satisfying meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Once it’s hot, add the diced onion, celery, and carrots. Sauté these together until they become soft and the onion turns translucent—this should take about 5 to 7 minutes. The aroma will be delightful!
2. Add Garlic and Broth:
Next, stir in the minced garlic and cook for another minute. You want the garlic to become fragrant but not browned. Pour in the chicken broth, and add the dried thyme, parsley, and bay leaf. Bring everything to a boil to get those flavors mingling together!
3. Cook the Noodles:
Once boiling, add the noodles. Cook them according to the package directions, which usually takes about 6 to 8 minutes until they are al dente. The noodles will soak up the wonderful broth flavors while they cook!
4. Finish It Off:
Remove the bay leaf and add in the shredded rotisserie chicken. Stir everything together gently. If you chose to include spinach or kale, toss that in as well and let it wilt for about 2 minutes. This adds some lovely color and nutrition to your soup!
5. Season and Serve:
Finally, season your soup with salt and pepper to taste. If you want to brighten the flavors, squeeze in some fresh lemon juice. Ladle the soup into bowls, garnish with a sprinkle of fresh parsley, and serve hot.
This comforting, hearty soup is ready to be enjoyed! Perfect for a quick supper or when you crave a classic chicken noodle soup made effortless with rotisserie chicken!
Can I Use Frozen Vegetables in This Soup?
Absolutely! Frozen vegetables are a great time-saver. Just toss them in during the sautéing step, and they will cook through along with the other ingredients. Keep in mind that you may need to adjust the cooking time slightly if they add extra moisture.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. If you know you’ll have leftovers, you might consider cooking the noodles separately to prevent them from getting mushy!
Can I Make This Soup Without Chicken Broth?
Yes, if you don’t have chicken broth, you can use vegetable broth or even water in a pinch. However, using broth enhances the flavor significantly, so if using water, consider adding extra herbs or a splash of soy sauce for more depth.
What Other Proteins Can Be Added to This Soup?
If you want to mix it up, you can add other cooked proteins like turkey, cooked shrimp, or even tofu for a vegetarian option! Just make sure to add them toward the end to warm through without overcooking.