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30-Minute Chicken Noodle Soup with Rotisserie Chicken

30-minute chicken noodle soup with rotisserie chicken - featured image
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A quick and comforting chicken noodle soup made with rotisserie chicken, ready in just 30 minutes. Perfect for busy weeknights or sick days, this soup tastes like it simmered all day without the long wait.

Ingredients

Scale
  • 1 whole rotisserie chicken
  • 6 cups (1.5 liters) low-sodium chicken broth
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 8 ounces (225 grams) wide or medium egg noodles
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 2 tablespoons butter
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep the chicken: Pull all the meat off the rotisserie chicken and shred into bite-sized pieces. Set aside. Keep the bones and skin for flavor.
  2. Start the quick broth: Place chicken bones, skin, and any leftover bits into a large pot. Add 6 cups chicken broth, thyme sprigs, and bay leaves. Bring to a boil, then reduce to a simmer. Let bubble for 10 minutes while prepping vegetables.
  3. Prep the vegetables: Dice onion, carrots, and celery into small, uniform pieces. Mince garlic. Keep garlic separate.
  4. Strain the broth: After 10 minutes, use tongs to remove large bones and thyme sprigs. For a clearer broth, strain through a fine-mesh strainer into another bowl. Otherwise, just remove large pieces.
  5. Sauté the vegetables: In the same pot, melt butter over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and vegetables start to soften (about 4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  6. Combine and simmer: Pour strained broth back into pot with vegetables. Bring to a boil, then add egg noodles. Cook according to package directions (usually 6-8 minutes for wide egg noodles), stirring occasionally.
  7. Add the chicken: Once noodles are tender, stir in shredded rotisserie chicken. Heat through for 1-2 minutes (do not boil).
  8. Season and finish: Remove bay leaves. Taste and adjust seasoning with salt and pepper. If soup tastes flat, add a squeeze of fresh lemon juice. Stir in fresh parsley right before serving.
  9. Serve immediately: Ladle into bowls and garnish with extra parsley if desired.

Notes

For leftovers, cook noodles separately and add to individual bowls to prevent mushiness. Salt gradually as rotisserie chicken and broth vary in sodium. The quick broth step adds depth—don’t skip it. Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months (without noodles).

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, quick soup, 30-minute meal, weeknight dinner, comfort food, easy soup recipe

Find it online: https://lucastable.com/30-minute-chicken-noodle-soup-with-rotisserie-chicken/