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Cozy Chicken Noodle Soup with Rotisserie Chicken

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This cozy chicken noodle soup uses a store-bought rotisserie chicken for deep, rich flavor in under an hour. It’s the ultimate comfort food for sick days, snow days, or any day you need a warm hug in a bowl.

Ingredients

Scale
  • 1 rotisserie chicken (about 2–3 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 large carrots, peeled and sliced into rounds (about 1.5 cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 8 ounces wide egg noodles
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional)

Instructions

  1. Prep the rotisserie chicken (5 minutes): Remove all the meat from the rotisserie chicken. Separate the meat into two piles: the breast meat (shred into larger pieces) and the dark meat (shred into smaller bits). Set the meat aside. Do not discard the bones and skin.
  2. Sauté the vegetables (8 minutes): Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Cook for about 5-6 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the broth (15 minutes): Pour in the chicken broth and water. Add the dried thyme, dried rosemary, and bay leaves. Add the bones and skin from the rotisserie chicken directly into the pot. Bring the broth to a boil, then reduce the heat to a gentle simmer. Let it simmer for 15 minutes.
  4. Remove the bones (2 minutes): Using tongs, carefully remove the bones and skin from the broth and discard them. If desired, strain the broth through a fine-mesh strainer for a clearer broth.
  5. Cook the noodles (8-10 minutes): Add the egg noodles directly to the simmering broth. Stir gently to prevent sticking. Cook according to package directions, usually about 8-10 minutes, until tender but still slightly firm.
  6. Add the chicken (2 minutes): Once the noodles are cooked, add all the shredded chicken back into the pot. Stir gently to combine and let it heat through for about 2 minutes.
  7. Season and finish (1 minute): Remove the bay leaves. Taste the soup and adjust seasoning with salt and black pepper as needed. Stir in the fresh parsley and dill (if using).
  8. Serve immediately: Ladle the soup into bowls. Garnish with extra fresh herbs if desired.

Notes

For leftovers, cook noodles separately and add to individual bowls when serving to prevent them from becoming mushy. The soup base freezes well for up to 3 months without noodles. Let the soup rest for 5 minutes off the heat before serving to allow flavors to meld.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, comfort food, easy soup, quick dinner, cold remedy

Find it online: https://fizzlefork.com/cozy-chicken-noodle-soup-with-rotisserie-chicken/