Rotisserie Chicken Soup
A cozy, hearty soup made with tender rotisserie chicken, fresh vegetables, and egg noodles in a golden, flavorful broth—perfect for quick weeknight meals or comforting leftovers.
Ingredients
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 large, diced
- Garlic Cloves: 3, minced
- Carrots: 3 medium, sliced
- Celery Stalks: 3, sliced
- Bay Leaf: 1
- Fresh Thyme: 1 teaspoon, chopped
- Rotisserie Chicken: 3 cups, shredded
- Chicken Broth: 8 cups
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Egg Noodles: 2 cups
- Fresh Parsley: 2 tablespoons, chopped
- Lemon Juice: 1 tablespoon
Instructions
- Preheat Your Equipment: Set your large soup pot over medium heat and add the olive oil.
- Combine Ingredients: Sauté the onion for 3–4 minutes until translucent. Stir in garlic, carrots, and celery, and cook for another 5 minutes until fragrant.
- Prepare Your Cooking Vessel: Toss in the bay leaf and thyme, stirring gently.
- Assemble the Dish: Pour in the chicken broth, bring to a simmer, and let it cook for 10 minutes. Add the egg noodles and cook until tender (about 8–10 minutes).
- Cook to Perfection: Add the shredded rotisserie chicken and season with salt and pepper. Let everything simmer together for another 5–7 minutes.
- Finishing Touches: Stir in the parsley and lemon juice. Taste and adjust seasoning.
- Serve and Enjoy: Ladle into warm bowls and serve with crusty bread or crackers.
Notes
- Use the chicken carcass to make broth for future soups.
- Freeze without noodles to prevent them from getting mushy.
- For added richness, stir in a splash of cream.
- A pinch of turmeric gives the soup a beautiful golden color.
Find it online: https://dishmio.com/rotisserie-chicken-soup/