Description
This comforting and efficient rotisserie chicken noodle soup is the perfect remedy for busy weeknights. By utilizing pre-cooked poultry, you achieve a deep, rich flavor profile without the long simmer time required for traditional stocks. Packed with tender chicken, aromatic mirepoix, and delicate egg noodles, this wholesome bowl offers a restorative, homemade taste in under forty minutes, making it a reliable favorite for any chilly evening.
Ingredients
1 whole Rotisserie chicken, shredded (skin and bones removed)
8 cups low-sodium chicken stock
3 large carrots, diced into half-moons
3 stalks celery, sliced thinly
1 medium yellow onion, finely diced
8 ounces wide egg noodles
3 cloves garlic, minced
1 teaspoon fresh thyme
2 tablespoons olive oil
Instructions
Heat the olive oil in a large stockpot over medium heat until it shimmers.
Add the diced onion, carrots, and celery to the pot and sauté for six minutes until soft.
Stir in the minced garlic and fresh thyme, cooking for one minute until fragrant.
Pour in the chicken stock and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for fifteen minutes.
Add the egg noodles to the simmering broth and cook until tender.
Stir in the shredded rotisserie chicken and heat through before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of water or extra stock when reheating. Dried thyme can be substituted for fresh at a 1:3 ratio.
- Prep Time: 10
- Cook Time: 30
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg