Rotisserie Chicken Noodle Soup

Rotisserie Chicken Noodle Soup

This homemade chicken noodle soup is our family's go-to comfort food on chilly days or when someone isn't feeling well. Ready in just 30 minutes! Some of our special ingredients include parsnips for a touch of sweetness, non-soggy egg noodles, chicken bouillon for amazing broth and fresh herbs. Made with rotisserie chicken so it's quick and easy.

Course Dinner

Cuisine American

Recipe Type Chicken, Fall, Healthy Dinner, High-Protein Meals, Kid-Friendly, Rainy Day, Rotisserie Chicken, Served Hot, Soups

Skill Level Easy

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 712kcal

Author Angela G.

Equipment

dutch oven

Ingredients

2 lb rotisserie chicken, reserve juices
¼ cup butter
3 carrots, peeled and sliced
1 parsnip, peeled and sliced
1 onion, diced
1 tablespoon garlic paste
2 bay leaves
8 cups chicken broth
1 tablespoon chicken bouillon
16 oz egg noodles

Garnish

4 sprigs rosemary
fresh cracked black pepper

Instructions

Prepare chicken. Strain chicken juices into a bowl and set aside.
Separate all rotisserie chicken meat from the carcass. Shred or cut chicken into bite-sized pieces and place in a large bowl.
Set aside 4 large bones to add to the broth then discard the rest of the carcass.
Prepare veggies. Melt butter in a dutch oven or large pot over medium-high heat. Add carrots, parsnips, and onion. Cook until softened about 5 minutes. Stir to cook evenly. Add garlic then cook for an additional minute.
Create broth. To the pot with vegetables, add bay leaves then chicken broth and chicken bouillon. Add reserved chicken juices. Add chicken bones. Stir to combine.
Bring to a boil then reduce to a low boil.
Add noodles. Add egg noodles to pot. Cook for about 8 minutes or until noodles are soft.
Garnish and serve. Remove bones and bay leaves.
Spoon soup into serving bowls and top with fresh cracked pepper and a small sprig of fresh rosemary for garnish.

Video

Notes

If you are working with a cold, cooked rotisserie chicken, you will likely have gelatin instead of juices.
You can leave out the bones if you prefer not to include them when making your broth. I like to include them for the health benefits.

Nutrition