Name: Rotisserie Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 large carrots, peeled and diced; 2 stalks celery, diced; 1 clove garlic, minced (about ½ teaspoon); 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme); 1 bay leaf; 10 cups chicken broth, plus extra to thin if necessary; 3 cups cooked, shredded chicken (about 1 rotisserie chicken); 3 cups uncooked wide egg noodles (about 8 ounces); 2 tablespoons chopped fresh parsley; 1 tablespoon fresh lemon juice, optional; Kosher salt and ground black pepper, to taste

Ingredients

Soulful Soup Base

1 tablespoon olive oil
1 onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
1 clove garlic, minced (about ½ teaspoon)
2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
1 bay leaf
10 cups chicken broth, plus extra to thin if necessary

Protein & Noodles

3 cups cooked, shredded chicken (about 1 rotisserie chicken)
3 cups uncooked wide egg noodles (about 8 ounces)

Finishing Touches

2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice, optional
Kosher salt and ground black pepper, to taste

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Instructions

Soften the vegetables: Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the diced onion, carrots, and celery, cooking them until softened, about 5 to 7 minutes. Then add the minced garlic and cook, stirring, until fragrant for approximately 30 seconds.
Add the broth and chicken: Stir in the minced fresh thyme (or dried thyme), bay leaf, chicken broth, and shredded rotisserie chicken. Bring the mixture to a boil, which should take about 5 to 10 minutes.
Simmer: Lower the heat and allow the soup to gently simmer uncovered until the vegetables become tender, about 15 minutes.
Cook the noodles: Add the uncooked wide egg noodles to the soup. Continue to simmer until the noodles are tender but still slightly firm, approximately 5 minutes.
Finish and season: Remove the soup from heat. Discard the bay leaf and stir in the chopped fresh parsley and fresh lemon juice if using. Season with kosher salt and ground black pepper to taste. Serve the soup hot and enjoy.

Notes

Using rotisserie chicken speeds up the cooking time without sacrificing flavor.
You can substitute wide egg noodles with other pasta types like fettuccine or pappardelle if preferred.
If the soup becomes too thick, add extra chicken broth or water to reach desired consistency.
Fresh herbs like thyme and parsley elevate the freshness of the soup but dried herbs can be used as a substitute.
For a gluten-free version, try using gluten-free noodles in place of egg noodles.

Author: Madelynn
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American