Rotisserie Chicken Noodle Soup
Warm up with a bowl of comfort by making this delicious Rotisserie Chicken Noodle Soup! Packed with vibrant vegetables and tender chicken, this recipe transforms a simple rotisserie chicken into a hearty, soul-soothing dish.
With a blend of aromatic herbs and a splash of fresh lemon for brightness, it’s perfect for chilly days or when you need a pick-me-up. Easy to prepare and utterly satisfying, this soup is bound to become a favorite in your kitchen. Grab your ingredients and let’s get cooking!
Rotisserie Chicken Noodle Soup
Ingredients:
– 1 plain cooked rotisserie chicken. If you like it really meaty you may use 2 chickens. All cooked meat pulled off.
– 2 quarts chicken stock (not broth)
– 1 yellow onion chopped
– 3 stalks celery chopped fine (quarter celery lengthwise then chop).
– 2 large carrots chopped fine
– 3 large cloves fresh garlic minced
– 3 large bay leaves
– 1/2 tsp dried basil
– 1/2 tsp dried oregano
– 1/4 tsp crushed red pepper flakes
– 1 TB kosher salt
– 1 tsp ground black pepper
– 1 tsp dried parsley
– 1 fresh lemon
– 3 cups egg noodles
Instructions:
Sauté chopped yellow onion on medium heat in EVOO until clear
Add carrot and celery and sauté eight minutes
Add minced garlic and crushed red pepper for one minute
Add 2 quarts chicken stock
Add basil, oregano, bay leaves, parsley, salt, black pepper
Add pulled chicken to soup
Add 6 cups cold water
Bring to a low boil then simmer
Cook 3 cups egg noodles in boiling water with 1 TB salt for five minutes; drain and add to soup.
Simmer 20 minutes
– finish with juice of one FRESH lemon.
– taste for salt and adjust if necessary. Who am I kidding? It’s perfect.
Serve with croutons and a drizzle of EVOO.
I have NEVER… ever… had chicken noodle soup that was better than this.
Notes:
Chicken Choice: Using a rotisserie chicken saves time and adds great flavor. Feel free to use two chickens if you prefer a meatier soup.
Stock vs. Broth: Chicken stock is recommended for a richer flavor, but you can use broth if that’s what you have on hand.
Vegetable Variations: Customize your soup by adding other vegetables like bell peppers, green beans, or peas for added color and nutrition.
Herb Substitutions: Fresh herbs can enhance the flavor; consider using fresh basil or oregano if available. Adjust the quantities to taste.
Noodle Options: While egg noodles work beautifully, you can also try other pasta shapes or even whole grain options for a different texture.
Simmering Time: The longer you let the soup simmer, the more the flavors will meld together. Just be cautious not to overcook the noodles.
Lemon Juice: Adding fresh lemon juice at the end brightens the flavors. Adjust the amount to your taste preference.
Storage: This soup keeps well in the fridge for a few days and can also be frozen. If freezing, consider keeping the noodles separate to prevent them from becoming mushy.
Serving Suggestions: Serve with croutons, a sprinkle of fresh herbs, or a drizzle of extra virgin olive oil for added flavor and texture.
Taste Test: Always taste before serving, as the saltiness can vary based on the stock used. Adjust seasoning as needed!
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 350 kcal | Protein: 25 g | Fat: 10 g | Saturated Fat: 2 g | Carbohydrates: 40 g | Dietary Fiber: 2 g | Sugars: 3 g | Cholesterol: 60 mg | Sodium: 700 mg
Frequently Asked Questions:
Can I use homemade chicken stock instead of store-bought?
Absolutely! Homemade chicken stock will add a rich flavor to your soup.
Just make sure it’s well-seasoned, as this will impact the overall taste of the dish.
How can I make this soup gluten-free?
To make it gluten-free, simply substitute the egg noodles with gluten-free pasta.
Additionally, ensure that the chicken stock you use is gluten-free.
Can I add more vegetables to this recipe?
Yes! Feel free to add any vegetables you like, such as peas, green beans, or spinach.
Just adjust the cooking time to ensure everything is tender.
How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
For longer storage, freeze the soup without the noodles, as they may become mushy when reheated.
Can I make this soup in advance?
Yes, you can make it ahead of time.
Just reheat gently on the stove.
If you plan to add noodles, consider cooking them separately and adding them just before serving to maintain their texture.
Do I need to remove the skin from the rotisserie chicken?
It’s up to your preference! Leaving the skin on adds flavor and richness, but if you prefer a lighter soup, you can remove it before adding the chicken to the pot.
How long does it take to prepare this soup?
The total time is about 45 minutes to 1 hour, including prep and cooking.
If you’re using a pre-cooked rotisserie chicken, the preparation time is minimal!
What if I don’t have fresh garlic? Can I use garlic powder?
Yes, you can use garlic powder as a substitute.
Use about 1/4 teaspoon of garlic powder for each clove of fresh garlic, but fresh garlic adds a more vibrant flavor.
Can I make this soup in a slow cooker?
Yes! You can sauté the vegetables in a skillet first, then transfer everything to a slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours.
Add the noodles during the last 30 minutes of cooking.
What can I serve with the soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh salad.
You can also top it with croutons and a drizzle of olive oil for added texture and flavor!