Description
A comforting and easy rotisserie chicken noodle soup recipe, perfect for a quick weeknight meal.
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, chopped
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups shredded cooked rotisserie chicken
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 6 ounces uncooked egg noodles
- ΒΌ cup chopped fresh parsley
Instructions
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 8-10 minutes.
- Add the minced garlic and cook for one minute more until fragrant.
- Pour in the chicken broth and add the shredded rotisserie chicken, thyme, and bay leaf.
- Season with salt and pepper to your liking.
- Bring the soup to a simmer and cook for 15 minutes to allow the flavors to meld together.
- Add the uncooked egg noodles to the pot and cook according to package instructions, typically 7-9 minutes, or until al dente.
- Remove the pot from the heat and discard the bay leaf.
- Stir in the fresh parsley.
- Taste and adjust seasonings if necessary, then serve hot.
Notes
- Using rotisserie chicken makes this soup extra quick and flavorful.
- Adjust the amount of salt and pepper to your preference.
- For a thicker soup, you can add a slurry of cornstarch and water before adding the noodles.