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Easy 30-Minute Chicken Noodle Soup (Using Rotisserie Chicken)

30-minute chicken noodle soup - featured image
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This quick and easy chicken noodle soup uses a rotisserie chicken and simple pantry staples to deliver rich, comforting flavor in just 30 minutes. Perfect for busy weeknights or last-minute dinner parties, it tastes like it simmered all day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 8 cups low-sodium chicken broth
  • 2 cups shredded rotisserie chicken (skin removed)
  • 2 cups wide egg noodles (about 6 ounces)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep your ingredients first. Dice the onion, slice the carrots and celery, mince the garlic, and shred the rotisserie chicken.
  2. Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and starting to brown.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the white wine (if using) and scrape the bottom of the pot with a wooden spoon. Let the wine cook down for about 1 minute until mostly evaporated.
  5. Add the chicken broth, dried thyme, and bay leaf. Stir, then increase heat to high and bring to a boil (about 3-4 minutes).
  6. Once boiling, add the egg noodles. Stir gently, then reduce heat to medium and cook for 8-10 minutes, stirring occasionally, until noodles are tender but still al dente.
  7. Stir in the shredded rotisserie chicken and heat for 2-3 minutes until warmed through.
  8. Remove the bay leaf and discard. Taste and season with salt and pepper.
  9. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

Notes

For best results, brown the vegetables well to build flavor. Cook noodles separately if making ahead to prevent mushiness. The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months (undercook noodles slightly for freezing).

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, quick soup, easy dinner, 30-minute meal, comfort food

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