Rotisserie Chicken Soup
A warm bowl of rotisserie chicken soup is pure comfort. It’s perfect for chilly nights, sick days, or when you just want something easy and cozy. With a store-bought rotisserie chicken and a few basic ingredients, you can make a homemade soup in about 30 minutes. It’s quick, full of flavor, and a great way to use leftovers without wasting a thing.
Ingredients
- 2 cups Shredded rotisserie chicken skin and bones removed
- 1 tablespoon Olive oil
- 1 medium Yellow onion diced
- 3 medium Carrots peeled and sliced
- 2 Celery stalks sliced
- 3 cloves Garlic minced
- 6 cups Low-sodium chicken broth
- 1 teaspoon Dried thyme
- 1/2 teaspoon Dried oregano
- Salt to taste
- Black pepper to taste
- 1 cup Egg noodles
- 2 tablespoons Fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook until softened, about 5-6 minutes.
- Stir in minced garlic, thyme, and oregano. Cook for 1 minute until fragrant.
- Pour in chicken broth. Bring it to a boil, then reduce heat and let it simmer for about 10 minutes.
- Add the shredded rotisserie chicken and uncooked noodles. Continue to simmer until noodles are cooked through, about 8-10 minutes.
- Taste the soup and adjust the seasoning with salt and pepper. Garnish with fresh parsley and serve hot.
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Notes
Feel free to adjust the vegetables and noodles based on what you have on hand. This recipe is great for customizing with your favorite ingredients!