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Easy 30-Minute Rotisserie Chicken Noodle Soup

30-minute rotisserie chicken noodle soup - featured image
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This 30-minute rotisserie chicken noodle soup gives you deep, comforting flavor without the wait. Using a store-bought rotisserie chicken and simmering the bones in the broth creates a rich, slow-cooked taste in a fraction of the time.

Ingredients

Scale
  • 1 rotisserie chicken (about 2–3 pounds)
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 8 ounces egg noodles (wide or medium)
  • 2 tablespoons fresh parsley, chopped
  • Juice of half a lemon

Instructions

  1. Shred the chicken: Pull the meat off the rotisserie chicken while still warm if possible. Discard the skin. Separate the meat into bite-sized pieces. Set aside about 2 cups of shredded chicken. Save the bones and any remaining skin for extra flavor.
  2. Sauté the vegetables: Heat olive oil or butter in a large stockpot over medium heat. Add diced onion, sliced carrots, and celery. Cook for about 4-5 minutes, stirring occasionally, until onions are translucent and vegetables start to soften.
  3. Add garlic and herbs: Add minced garlic, dried thyme, and dried oregano. Stir constantly for about 30 seconds to 1 minute until fragrant.
  4. Build the broth: Pour in chicken broth and water. Add the bay leaf. Drop the reserved chicken bones and skin into the pot. Bring to a boil, then reduce to a simmer. Let it bubble gently for 10 minutes.
  5. Remove the bones: Use tongs or a slotted spoon to remove the chicken bones and skin. Discard them.
  6. Cook the noodles: Add egg noodles to the simmering broth. Stir once to separate. Cook according to package directions (usually 8-10 minutes for wide egg noodles), stirring occasionally.
  7. Add the chicken: Once noodles are tender, stir in the shredded chicken. Let it heat through for about 2 minutes. Do not boil.
  8. Finish and serve: Remove pot from heat. Stir in fresh parsley and lemon juice. Taste and adjust salt and pepper. Ladle into bowls and serve immediately.

Notes

For best flavor, shred the chicken while it’s still warm. Simmer the bones in the broth for 10 minutes to add depth. Don’t overcook the noodles; cook them one minute less than package directions if planning leftovers. Add chicken at the very end to prevent it from drying out. Use low-sodium broth to control salt levels. The lemon juice brightens the soup—add a fresh squeeze to leftovers as the flavor fades.

Nutrition

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

Find it online: https://noshbelle.com/easy-30-minute-rotisserie-chicken-noodle-soup/