Description

This comforting Rotisserie Chicken Noodle Soup is a quick and hearty meal perfect for any day. Made with tender shredded rotisserie chicken, fresh vegetables, and egg noodles simmered in a flavorful chicken broth, it combines convenience and homemade goodness in one pot. The addition of Yukon gold potatoes adds a creamy texture, making this soup both nourishing and satisfying.

Ingredients

Scale

Vegetables and Aromatics

1 onion (medium, finely diced)
2 carrots (medium, finely diced)
2 stalks celery (finely diced)
3 cloves garlic (minced)
1 bay leaf
1 tablespoon parsley (finely chopped for garnish)
1 pound Yukon gold potatoes (diced into ½-inch cubes; peeled optional)

Herbs and Seasonings

2 teaspoons thyme (finely chopped)
2 teaspoons kosher salt (or more to taste)

Fats

1 tablespoon olive oil
1 tablespoon unsalted butter

Protein

2 cups rotisserie chicken (shredded and skin removed)

Base

8 cups chicken broth (store-bought or homemade)
6 oz egg noodles (wide or medium)

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Instructions

Prepare the Chicken: Remove meat from the rotisserie chicken and shred it into bite-sized pieces; set aside. Optionally, use the carcass to make homemade stock by simmering it with skin, half an onion, and salt in water for 20-30 minutes, then straining.
Sauté Vegetables: Heat the olive oil and unsalted butter in a large pot over medium heat. Add the diced onion, carrots, and celery; cook until softened, about 5 minutes. Add minced garlic and sauté for an additional minute to release its aroma.
Season and Add Herbs: Stir in kosher salt, chopped thyme, and the bay leaf. Sauté for another minute to blend the flavors.
Add Broth and Potatoes: Pour in the chicken broth and bring the mixture to a boil. Taste and adjust seasoning as desired. Add the diced Yukon gold potatoes, then reduce heat and simmer for 10 minutes until potatoes are tender.
Cook Noodles: Add the egg noodles to the simmering soup while the potatoes are cooking. Continue cooking until the noodles are just tender, about 7-8 minutes.
Add Chicken and Heat Through: Stir in the shredded rotisserie chicken and simmer the soup for 5 minutes to warm the chicken thoroughly. Remove the bay leaf before serving.
Serve: Ladle the soup into bowls and sprinkle with freshly chopped parsley. Enjoy with bread and butter for a complete comforting meal.

Notes

Using store-bought rotisserie chicken shortens prep time significantly and adds rich flavor.
Peeling the potatoes is optional; Yukon golds are tender and thin-skinned.
You can customize this soup by adding other herbs such as rosemary or parsley in the cooking process.
For a gluten-free option, substitute egg noodles with gluten-free pasta or noodles.
Leftovers store well; refrigerate in an airtight container for up to 3 days.
To make the broth richer, consider using homemade chicken stock from the rotisserie chicken carcass.