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rotisserie chicken soup

Rotisserie Chicken Soup

A quick, comforting, and hearty soup that tastes like it simmered all day long! Using leftover rotisserie chicken makes this classic one-pot dinner incredibly fast and effortless.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion diced
  • 3 large carrots peeled and sliced into rounds
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 3 cups cooked rotisserie chicken shredded or chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 1 bay leaf
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cups wide egg noodles
  • Fresh parsley chopped (for garnish)
  • Fresh lemon juice optional, for serving

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Cutting board and sharp chef knife
  • Wooden spoon or heat-safe silicone spatula
  • Soup ladle

Method
 

  1. Saute the Vegetables: Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the diced yellow onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
  2. Add Aromatics: Stir in the minced garlic and cook for 1 additional minute until highly fragrant.
  3. Simmer the Broth: Pour in the low-sodium chicken broth. Add the shredded rotisserie chicken, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir well to combine. Bring the soup to a rapid simmer.
  4. Cook the Noodles: Once the soup is bubbling, stir in the wide egg noodles. Reduce the heat slightly to maintain a gentle boil and let it cook uncovered for 8 to 10 minutes, or until the egg noodles and the carrots are perfectly tender.
  5. Taste and Adjust: Remove the pot from the heat and carefully fish out the bay leaf. Taste the broth and add extra salt or black pepper if needed.
  6. Garnish and Serve: Ladle the hot, steaming soup into large bowls. Garnish generously with fresh chopped parsley and a small squeeze of fresh lemon juice to brighten up the rich flavors. Serve immediately with crusty bread or saltine crackers.

Notes

Using the Carcass: If you have the time and want an even richer flavor, you can simmer the leftover rotisserie chicken bones in the broth for 30 minutes before starting the soup, then strain the liquid to use as your base.
Noodle Absorption: Egg noodles act like sponges and will continue to soak up the broth as the soup sits in the refrigerator. When reheating leftovers the next day, you may need to add an extra splash of chicken broth or water to thin it back into a proper soup consistency.
Freezing Instructions: If you plan to freeze a batch of this soup for later, do not add the egg noodles during the cooking process. Pasta turns to mush when frozen and thawed. Freeze the soup base, then boil fresh noodles to add in when you are ready to serve.