Description
Homemade “rotisserie chicken noodle soup” delivers comfort straight from grandma’s kitchen, blending tender chicken and hearty noodles in a rich, aromatic broth. Warm spoonful by spoonful, you’ll savor pure culinary comfort that soothes the soul and warms every corner of your heart.
Ingredients
Scale
Main Protein:
- 1 rotisserie chicken (skin and bones discarded, meat shredded)
- 8 cups (1.9 liters) lower-sodium chicken broth
Vegetables:
- 1 medium yellow onion (about 255 grams, chopped)
- 3 medium carrots (thinly sliced)
- 2 large celery stalks (chopped)
- 2 large garlic cloves (minced)
Additional Ingredients:
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 2 cups (170 grams) uncooked wide egg noodles
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Chopped fresh flat-leaf parsley
Instructions
- Warm olive oil in a large Dutch oven over medium-high heat, creating a sizzling base for aromatic vegetables.
- Sauté onions, carrots, celery, and garlic for approximately 8 minutes, stirring frequently until vegetables become slightly tender and fragrant.
- Pour chicken broth into the vegetable mixture, introducing robust flavor profiles with Italian seasoning, salt, and pepper.
- Add shredded rotisserie chicken to the pot, elevating the soup’s protein content and depth of taste.
- Increase heat to medium-high, bringing the liquid to a rolling boil for 6 minutes, allowing ingredients to meld together harmoniously.
- Gently introduce uncooked egg noodles into the bubbling mixture, ensuring even distribution throughout the soup.
- Reduce heat to medium-low, allowing noodles to simmer and soften for 6 minutes until they reach perfect al dente texture.
- Once noodles are tender and chicken is heated through, remove from heat and prepare for serving.
- Optional: Garnish with freshly chopped parsley to add a vibrant, herbaceous touch and visual appeal.
- Serve piping hot, offering a comforting and nourishing meal perfect for any occasion.
Notes
- Swap rotisserie chicken with leftover roasted or grilled chicken for a budget-friendly version that reduces food waste.
- Use gluten-free egg noodles or zucchini noodles to make the soup suitable for those with gluten sensitivities or following low-carb diets.
- For added nutrition, toss in extra vegetables like spinach or kale during the last 2 minutes of cooking to preserve their vibrant color and nutrients.
- If preparing ahead, cook noodles separately and add them just before serving to prevent them from becoming mushy and absorbing too much broth.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg