Easy Rotisserie Chicken Noodle Soup with Fresh Vegetables

Rotisserie chicken noodle soup does not have to simmer all afternoon to develop comforting flavor. Rotisserie chicken makes this version practical for a busy evening, while fresh onion, carrots, celery, garlic, and herbs create a homemade-tasting broth. For more recipes and tips, visit The Nutrient.

Why rotisserie chicken works

Using already-cooked chicken saves time and adds both white and dark meat to the soup. Remove the skin and bones, then shred the meat shortly before cooking so it stays moist. In addition, pre-cooked chicken lets you finish the soup quickly without sacrificing flavor.

Rotisserie chicken noodle soup benefits

First, the chicken brings ready-made flavor. Next, it reduces hands-on time. Finally, it stretches easily to feed a family or provide leftovers.

Ingredients

• 3 cups shredded rotisserie chicken, skin and bones removed
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 8 cups chicken broth
• 6 ounces wide egg noodles
• 2 tablespoons chopped fresh parsley
• Juice of 1/2 lemon
• Sea salt and freshly ground black pepper

Instructions

1. First, warm the olive oil in a large soup pot over medium heat. Add onion, carrots, and celery and cook for 7 to 8 minutes.
2. Add garlic, thyme, and rosemary. Stir for 30 seconds.
3. Pour in the broth and add the bay leaf. Bring to a gentle boil, then simmer for 10 minutes.
4. Next, add the noodles and cook according to the package directions until just tender.
5. Stir in the shredded rotisserie chicken and warm for 3 to 4 minutes. Do not boil it aggressively.
6. Remove the bay leaf. Finally, finish with parsley, lemon juice, salt, and black pepper.

Helpful tips

If you expect leftovers, cook the noodles separately and add them to each bowl. This keeps them from absorbing too much broth overnight. Also, taste before adding salt because rotisserie chicken and prepared broth may already contain sodium.

For easier meal planning, shred the chicken close to serving time. Meanwhile, you can chop vegetables ahead and store them refrigerated for a day. These small steps save time on busy evenings.

Storage

Refrigerate for up to four days. If the noodles are stored in the soup, add a little broth or water while reheating. When reheating, warm gently over low heat until heated through.