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Cozy Rotisserie Chicken Noodle Soup for Chilly Nights

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This isn’t just any chicken noodle soup. This is the kind of soup that makes you want to curl up on the couch with a blanket and forget about the world outside. It’s quick, easy, and packed with flavor thanks to a rotisserie chicken and a rich, savory broth.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about ¼ inch thick)
  • 3 celery stalks, sliced (use the leaves too)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper (to taste)
  • 1 (2-2.5 lb) rotisserie chicken
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped
  • Juice of ½ lemon

Instructions

  1. Prep the chicken. While the pot is heating, pull the meat off your rotisserie chicken. Discard the skin and bones (or save the bones for stock if you’re feeling ambitious). Shred the meat into bite-sized pieces using two forks or your hands. You should have about 3-4 cups of shredded chicken. Set it aside.
  2. Start the aromatics. Place your Dutch oven over medium heat and add the butter. Once it’s melted and foamy, toss in the diced onion, sliced carrots, and celery. Stir everything together with your wooden spoon. Cook for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  3. Add the garlic and herbs. Throw in the minced garlic, dried thyme, rosemary, and oregano. Stir constantly for about 30 seconds—just until the garlic is fragrant. Don’t let it burn.
  4. Build the broth. Pour in the 8 cups of chicken broth. Add the bay leaf. Bring the whole thing to a gentle boil over high heat. Once it’s bubbling, reduce the heat to low and let it simmer for 10 minutes.
  5. Season the broth. After the simmer, taste the broth. Add salt and pepper. I usually start with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust later.
  6. Cook the noodles. Bring the broth back up to a gentle boil. Add the wide egg noodles. Stir them in so they don’t clump together. Cook according to the package directions, usually about 8-10 minutes, until al dente.
  7. Add the chicken. Once the noodles are tender, stir in the shredded rotisserie chicken. Let it warm through for about 2 minutes. Do not boil.
  8. Finish with lemon and parsley. Remove the pot from the heat. Fish out the bay leaf and toss it. Squeeze the juice of half a lemon over the soup and stir in the fresh parsley.
  9. Serve immediately. Ladle the soup into big bowls. Make sure everyone gets a good mix of broth, noodles, chicken, and vegetables. Garnish with a little extra parsley if desired.

Notes

Don’t overcook the noodles. If not serving right away, cook noodles separately and add to each bowl. Save the chicken skin to crisp up as a garnish. Use low-sodium broth to control saltiness. Let the soup rest for 10 minutes before serving for deeper flavor. This soup freezes beautifully; freeze without noodles.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken soup, cozy soup, winter soup, comfort food, easy soup recipe

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