Print

Easy Rotisserie Chicken Noodle Soup: The Best 30-Minute Recipe

rotisserie chicken noodle soup - featured image
Print Recipe

This quick and easy chicken noodle soup uses a rotisserie chicken to create a deeply flavorful broth in just 30 minutes. Perfect for busy weeknights or when you need comforting soup in a hurry.

Ingredients

Scale
  • 1 rotisserie chicken carcass (with some meat still attached, if possible)
  • 8 cups water
  • 1 yellow onion, quartered
  • 3 celery stalks, roughly chopped
  • 3 carrots, roughly chopped
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into half-moons
  • 3 celery stalks, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon turmeric (optional)
  • 8 cups chicken stock (from the quick stock or good-quality store-bought)
  • 3 cups shredded rotisserie chicken
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • Juice of 1/2 lemon

Instructions

  1. Make the quick stock: Place the rotisserie chicken carcass in a large stockpot. Add quartered onion, roughly chopped celery and carrots, smashed garlic, bay leaves, peppercorns, and salt. Pour in 8 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Let it simmer for 15 minutes.
  2. Shred the chicken: While the stock simmers, shred the rotisserie chicken meat using two forks or your hands. You should get about 3 cups of shredded meat. Set aside.
  3. Strain the stock: Place a fine-mesh strainer over a large bowl. Carefully pour the stock through the strainer. Discard the solids. You should have about 8 cups of stock. Rinse or wipe out the pot.
  4. Sauté the aromatics: In the same pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic, dried thyme, rosemary, and turmeric. Cook for one more minute until fragrant.
  5. Build the soup: Pour the strained stock back into the pot. Bring to a boil. Add the egg noodles and cook according to package directions (usually 6-8 minutes). Stir occasionally.
  6. Add the chicken and finish: When the noodles are tender, reduce the heat to low. Stir in the shredded chicken and fresh parsley. Let it warm through for about 2 minutes. Squeeze in the lemon juice and stir. Season with salt and black pepper to taste.
  7. Serve immediately: Ladle the soup into bowls. Garnish with extra parsley if desired.

Notes

For best results, cook noodles separately and add to each bowl to prevent them from absorbing too much broth. The quick stock is key for deep flavor. Lemon juice brightens the soup without making it taste lemony. Season in layers for best flavor.

Nutrition

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

Find it online: https://juliamadeit.com/easy-rotisserie-chicken-noodle-soup-the-best-30-minute-recipe/