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Classic Rotisserie Chicken Noodle Soup
Traditional dish · American
A comforting and classic chicken noodle soup made with tender rotisserie chicken, vegetables, and noodles in a savory broth.
Ingredients
- Rotisserie chicken3 cups, shredded
- Chicken broth8 cups
- Carrots2 medium, diced
- Celery stalks2, diced
- Yellow onion1 medium, chopped
- Egg noodles4 oz
- Garlic2 cloves, minced
- Bay leaf1
- Fresh parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
In a large pot or Dutch oven, heat a tablespoon of oil (optional, for sautéing vegetables) over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until softened, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil.
- 4
Once boiling, reduce heat to low, cover, and simmer for 15 minutes to allow the vegetables to become tender.
- 5
Add the shredded rotisserie chicken and egg noodles to the pot. Increase heat to medium and cook until the noodles are tender, about 8-10 minutes.
- 6
Remove the bay leaf. Season the soup with salt and black pepper to taste.
- 7
Stir in the chopped fresh parsley just before serving.
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