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Lightened-Up Rotisserie Chicken Noodle Soup

lightened-up rotisserie chicken noodle soup - featured image

A quick, healthy, and comforting chicken noodle soup made with rotisserie chicken, fresh vegetables, and a light broth. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 3 to 4 cups shredded rotisserie chicken
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 to 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 8 ounces wide egg noodles
  • 4 to 5 sprigs fresh thyme
  • 1 to 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 tablespoon fresh lemon juice
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Shred the rotisserie chicken, discarding skin and bones. Set aside.
  2. Dice the onion, carrots, and celery into ½-inch cubes. Mince the garlic.
  3. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery. Cook for 5 to 7 minutes until softened and onion is translucent.
  4. Stir in minced garlic and cook for 30 to 60 seconds until fragrant.
  5. Pour in chicken broth. Add thyme sprigs and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  6. Add egg noodles to the simmering broth. Cook according to package directions (about 6 to 8 minutes) until al dente, stirring occasionally.
  7. Stir in shredded chicken and heat through for about 2 minutes.
  8. Remove thyme sprigs and bay leaves. Season with salt and pepper to taste. Stir in lemon juice.
  9. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For meal prep, cook noodles separately and add to individual bowls when serving to prevent mushiness. The soup tastes even better on day two. Use low-sodium broth and season cautiously as rotisserie chicken is already seasoned.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, healthy soup, light soup, easy dinner, meal prep