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A steaming bowl of rotisserie chicken noodle soup with golden broth and fresh parsley

Classic Rotisserie Chicken Noodle Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350 kcal

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.