This classic rotisserie chicken noodle soup is the ultimate comfort meal. By utilizing succulent, pre-cooked rotisserie chicken, this recipe achieves a deep, savory flavor profile in under 40 minutes. Packed with fresh carrots, celery, and tender egg noodles, it offers a wholesome, restaurant-quality experience perfect for busy weeknights. The addition of fresh herbs ensures a bright, aromatic finish that delights the palate every time.
1 whole rotisserie chicken, shredded
8 cups low-sodium chicken broth
8 ounces wide egg noodles
3 large carrots, diced into coins
3 stalks celery, sliced thinly
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1/4 cup fresh parsley, chopped
Heat the olive oil in a large stockpot over medium heat.
Sauté the onions, carrots, and celery until softened and onions are translucent.
Stir in the garlic and dried thyme, cooking for one minute until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the egg noodles and cook according to package directions until tender.
Stir in the shredded rotisserie chicken and heat through for 2-3 minutes.
Remove from heat, stir in fresh parsley, and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent the noodles from soaking up all the broth during storage, you may store the cooked noodles separately from the soup base if preferred.
Find it online: https://itisrecipes.com/rotisserie-chicken-noodle-soup/