Rotisserie Chicken Noodle Soup

This recipe for homemade chicken noodle soup is quick and easy, yet so flavorful! Made with a few special ingredients, parsnips, egg noodles and fresh rosemary.

Rotisserie Chicken | Butter Carrots | Parsnips Celery | Onion Minced Garlic | Chicken Broth Chicken Bullion | Bay Leaf Egg Noodles  Fresh Rosemary Or Parsley


Pick meat off of the chicken and shred into bite-size pieces. Set aside in a  large bowl. Scrape gel or juices from the rotisserie chicken and add to the bowl.


In a dutch oven, melt butter over medium-high heat. Add carrots, parsnips, celery, onion and garlic (optional). Cook for 12-15 minutes or until onions are translucent, stirring occasionally.

Add chicken and any juices/gel you were able to save to the dutch oven. Pour in chicken stock, then stir in the chicken bullion and add the bay leaf. Bring to a boil. Add egg noodles and cook for 10 mins or until noodles are softened.

Serve topped with parsley or fresh rosemary. Season with salt and pepper if desired.

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