Description
This comforting Rotisserie Chicken Noodle Soup combines tender shredded rotisserie chicken, hearty Yukon Gold potatoes, and wide egg noodles in a flavorful broth enhanced with fresh vegetables and herbs. A perfect cozy meal that’s quick to prepare using simple ingredients.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme, finely chopped
- 1 bay leaf
- 2 teaspoons kosher salt, or more to taste
- 8 cups chicken broth (store-bought or homemade)
Other Ingredients
- 1 pound Yukon Gold potatoes, diced into ½-inch cubes (peeled optional)
- 6 oz egg noodles (wide or medium)
- 2 cups rotisserie chicken, shredded and skin removed
- 1 tablespoon fresh parsley, finely chopped for garnish
Instructions
- Prepare Chicken: Remove meat from the rotisserie chicken and shred into bite-sized pieces. Set aside. Optionally, make a quick stock by simmering the carcass, skin, half an onion, and salt in water for 20-30 minutes, then strain and use instead of store-bought broth.
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook an additional minute to develop aroma.
- Season and Aromatize: Add kosher salt, chopped thyme, and bay leaf. Sauté for another minute to release herb flavors into the base.
- Add Broth and Potatoes: Pour in the chicken broth and bring the mixture to a boil. Taste and adjust seasoning as needed. Add diced Yukon Gold potatoes, then reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.
- Cook Noodles: While potatoes are cooking, add the egg noodles to the pot. Continue simmering until the noodles are just tender, approximately 7-8 minutes.
- Add Chicken and Warm Through: Stir in the shredded rotisserie chicken. Simmer for an additional 5 minutes to heat the chicken through evenly. Remove the bay leaf from the soup.
- Serve: Ladle the soup into bowls and garnish each serving with freshly chopped parsley. Serve hot with bread and butter if desired.
Notes
- Using rotisserie chicken saves time and adds rich flavor.
- Yukon Gold potatoes add creaminess and hold their shape well in soup.
- Egg noodles should be added toward the end to avoid overcooking and becoming mushy.
- Feel free to substitute homemade chicken broth for a deeper flavor.
- Adjust salt according to the sodium content of the broth used.
