Go Back
A steaming bowl of rotisserie chicken noodle soup with wide egg noodles and fresh parsley.

Rotisserie Chicken Noodle Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 280 kcal

Ingredients
  

  • 1 rotisserie chicken , shredded (skin and bones removed)
  • 2 tablespoons olive oil
  • 1 large onion , diced
  • 2 large carrots , sliced into rounds
  • 2 stalks celery , sliced
  • 3 cloves garlic , minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • 1 dried bay leaf
  • 6 ounces wide egg noodles
  • Salt and black pepper to taste
  • 0.25 cup fresh parsley, chopped

Instructions
 

  • Heat olive oil in a large stockpot or Dutch oven over medium heat.
  • Add onion, carrots, and celery; sauté for 6 minutes until vegetables begin to soften.
  • Incorporate minced garlic and cook for 60 seconds until fragrant.
  • Pour in chicken broth and add dried thyme, dried oregano, and the bay leaf.
  • Bring the liquid to a boil, then reduce heat to maintain a simmer for 10 minutes.
  • Add the wide egg noodles and simmer for 8 minutes or until al dente.
  • Fold in the shredded rotisserie chicken and heat through for 2 minutes.
  • Remove and discard the bay leaf.
  • Season with salt and pepper to taste, then stir in chopped parsley before serving.