When the winter wind starts to howl, nothing beats a warm bowl of soup. This rotisserie chicken noodle soup is exactly what your family needs tonight. It is cozy, fast, and smells like a giant hug in a bowl.
You do not need to spend hours over a stove for that classic flavor. We are using a smart shortcut to get dinner on the table fast. It is the perfect way to warm up your kitchen on a snowy day.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy families. Using a pre-cooked chicken saves you so much time and effort. You get that deep, slow-cooked taste in under an hour.
It is also very budget-friendly and uses simple pantry staples. Even the pickiest eaters love these soft, golden egg noodles. This is truly the ultimate comfort food for any chilly evening.
Simple Method
Making this soup is incredibly straightforward and stress-free. You will start by softening fresh vegetables in a single large pot. Everything happens in one place, which means minimal cleanup for you.
Even if you are a beginner, you can master this dish easily. The steps are logical and move along quickly. You will feel like a pro chef in your own home.
Ingredients You’ll Need
Most of these items are likely already in your kitchen right now.
- 1 whole rotisserie chicken, meat shredded (approx. 4 cups)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into 1/4 inch rounds
- 3 stalks celery, sliced into 1/4 inch pieces
- 3 cloves garlic, minced
- 8 cups low-sodium chicken stock
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 6 ounces wide egg noodles
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Step-by-Step
- Heat olive oil in a 6-quart Dutch oven over medium heat.
- Add onion, carrots, and celery to the pot.
- Sauté for 7 minutes until onions are translucent and carrots soften.
- Add minced garlic and cook for 60 seconds until aromatic.
- Incorporate chicken stock, dried thyme, and the bay leaf.
- Increase heat to high and bring to a rolling boil.
- Reduce heat to medium-low and simmer for 10 minutes.
- Return to a boil and add wide egg noodles.
- Cook for 7 to 9 minutes until noodles are al dente.
- Stir in shredded chicken and heat for 3 minutes.
- Discard the bay leaf and season with salt and pepper.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this soup steaming hot in your favorite big ceramic bowls. It pairs beautifully with a thick slice of crusty bread for dipping. You can also serve a simple side salad for extra crunch.
For a special touch, light a few candles on the table. It makes a simple weeknight meal feel like a festive winter treat. Your family will keep coming back for second helpings.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. This soup stays delicious for up to three or four days. The noodles will soak up some broth as it sits.
When reheating, you might need to add a splash of water. Warm it gently on the stove over medium-low heat. This is a fantastic meal prep option for easy office lunches.
Tips for Best Results
- Don’t skip the fresh parsley for a bright, fresh finish.
- Avoid browning the garlic to keep the broth sweet and clear.
- Use low-sodium stock so you can control the salt levels yourself.
- Shred the chicken into bite-sized pieces for easier eating.
- Add a squeeze of lemon juice to brighten the flavor instantly.
- For extra winter comfort, double the carrots and celery.
- Keep an eye on the noodles so they stay perfectly tender.
Easy Flavor Ideas
- Swap egg noodles for gluten-free pasta if you need to.
- Add a handful of spinach at the end for extra greens.
- Use a dash of hot sauce for a spicy winter kick.
- Try dried rosemary if you run out of thyme.
Common Questions
Can I make this ahead of time?
Yes, but I recommend cooking the noodles separately. Store them in a different container so they don’t get soggy. Combine them when you are ready to heat and serve.
What if I don’t have a rotisserie chicken?
You can use any leftover cooked chicken you have on hand. Even poached chicken breasts or thighs will work perfectly. The goal is to keep things simple and fast for you.
Will my kids actually eat this?
Most kids love the familiar taste of chicken and soft noodles. It is a very gentle flavor profile that is kid-approved. You can even cut the veggies smaller if they are picky.
I hope this cozy rotisserie chicken noodle soup warms your heart this winter. It is the perfect way to slow down and enjoy a meal together. Happy cooking!
— Lidia
Classic Rotisserie Chicken Noodle Soup
Ingredients
- 1 whole rotisserie chicken, meat shredded (approx. 4 cups)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 large carrots , peeled and sliced into 1/4 inch rounds
- 3 stalks celery , sliced into 1/4 inch pieces
- 3 cloves garlic , minced
- 8 cups low -sodium chicken stock
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 6 ounces wide egg noodles
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Instructions
- Heat olive oil in a 6-quart Dutch oven or heavy-bottomed stockpot over medium heat.
- Add onion, carrots, and celery to the pot; sauté for 7 minutes until onions are translucent and carrots have slightly softened.
- Add minced garlic and cook for 60 seconds until aromatic, ensuring no browning occurs.
- Incorporate chicken stock, dried thyme, and the bay leaf; increase heat to high and bring the liquid to a rolling boil.
- Reduce heat to medium-low to maintain a simmer; cook for 10 minutes to develop flavor profiles.
- Increase heat slightly to return to a boil and add wide egg noodles; cook for 7 to 9 minutes or until noodles reach al dente texture.
- Stir in shredded rotisserie chicken meat and heat for 3 minutes until the protein reaches an internal temperature of 165°F (74°C).
- Discard the bay leaf, season with salt and pepper, and garnish with chopped parsley immediately before service.
