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Easy 20-Minute Rotisserie Chicken Noodle Soup

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A quick and comforting chicken noodle soup made with rotisserie chicken, ready in just 20 minutes. Perfect for busy weeknights when you need a soul-soothing meal without the hours-long simmer.

Ingredients

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  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and sliced into rounds (about 1 cup)
  • 2 celery stalks, sliced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1/2 teaspoon salt (adjust based on broth’s saltiness)
  • 6 ounces wide egg noodles (about 3 cups uncooked)
  • 3 cups shredded rotisserie chicken (from one medium chicken, skin discarded)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 tablespoon fresh lemon juice (optional, but highly recommended)

Instructions

  1. Melt the butter in a large pot over medium heat. Once foaming (about 1 minute), add diced onion, sliced carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables soften and onion turns translucent.
  2. Add minced garlic and cook for 30 seconds, just until fragrant, stirring constantly to prevent burning.
  3. Pour in the chicken broth all at once. Add dried thyme, rosemary, bay leaf, black pepper, and salt. Stir well, scraping up any browned bits from the bottom of the pot.
  4. Bring the broth to a boil over high heat (about 3-4 minutes). Once bubbling, add the egg noodles and stir to prevent sticking.
  5. Cook the noodles according to package directions (usually 6-8 minutes), stirring occasionally.
  6. During the last 2 minutes of noodle cooking time, add the shredded rotisserie chicken to heat through.
  7. Remove the bay leaf and discard.
  8. Stir in fresh lemon juice if using. Taste and adjust salt and pepper as needed.
  9. Ladle into bowls and garnish with fresh parsley. Serve immediately.

Notes

For best results, shred the chicken while vegetables are cooking. To prevent mushy noodles in leftovers, cook noodles separately and add to each bowl when serving. If soup tastes bland, add a splash of soy sauce or a pinch of MSG for savory depth.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, quick soup, weeknight dinner, comfort food, easy soup

Find it online: https://clunkcook.com/easy-20-minute-rotisserie-chicken-noodle-soup/