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Rotisserie Chicken Soup with Egg Noodles

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A comforting and hearty rotisserie chicken soup with egg noodles, perfect for busy weeknights.

Ingredients

Scale
  • 2 cups rotisserie chicken, shredded (skin removed)
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups egg noodles (uncooked)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Gather Your Ingredients: Assemble all ingredients needed to prepare the soup to ensure a smooth cooking process.
  2. Prep Your Veggies: Wash and dice the carrots and celery, chop the onion, and mince the garlic to have all vegetables ready for cooking.
  3. Shred the Chicken: Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces.
  4. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
  5. Mix in Veggies: Stir in the diced carrots and celery, then pour in the chicken broth.
  6. Add Chicken and Herbs: Add the shredded chicken, fresh thyme, and bay leaves. Bring the mixture to a boil.
  7. Let It Simmer: Reduce heat to low and let the soup simmer gently for 15-20 minutes, allowing the flavors to meld and the vegetables to soften.
  8. Cook the Noodles: Add the uncooked egg noodles to the pot and cook them according to the package instructions, typically about 7-8 minutes, until tender.
  9. Final Touches: Remove the bay leaves, season the soup with salt and pepper to taste, garnish with fresh parsley if desired, and serve warm.

Notes

For a richer flavor, roast the vegetables before adding them to the soup. This soup can be made in a slow cooker as well.

Nutrition

Find it online: https://cookingwithmayaa.com/rotisserie-chicken-noodle-soup-with-egg-noodles/

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