Choosing the Perfect Chicken for Rotisserie Chicken Noodle Soup
While traditional chicken noodle soup often starts with boiling or roasting a whole chicken for maximum flavor, this recipe offers a much quicker route—using rotisserie chicken from your local grocery store.
For even more convenience, you can shred the rotisserie chicken ahead of time and keep it in the refrigerator until you’re ready to make the soup. Just be mindful of freshness. The U.S. Department of Agriculture (USDA) recommends that cooked chicken—whether homemade or store-bought—should be stored in an airtight container or zip-top bag and consumed within three to four days for optimal safety and taste.
How to Make Rotisserie Chicken Noodle Soup
This easy, one-pot recipe comes together quickly and yields enough to enjoy for days—perfect for busy weeks or cozy weekends at home. Below is a quick overview of the process, with the full step-by-step recipe waiting for you just ahead.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium-size (9 oz.) yellow onion, chopped (about 2 cups)
- 3 medium carrots, thinly sliced (about 1 cup)
- 2 large celery stalks, chopped (about 1 cup)
- 2 large garlic cloves, minced (about 1 Tbsp.)
- 1 rotisserie chicken, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken)
- 8 cups lower-sodium chicken broth
- 1 tsp. Italian seasoning
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 cups uncooked wide egg noodles
- Chopped fresh flat-leaf parsley
Directions
1. Cook mirepoix:
Heat oil in a large Dutch oven over medium-high. Add onion, carrots, celery, and garlic to Dutch oven; cook, stirring often, until vegetables are just soft, about 8 minutes.
2. Stir in chicken and broth:
Stir in chicken, broth, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to medium, and gently boil 6 minutes.
3. Add noodles:
Add noodles to Dutch oven.
4. Simmer:
Reduce heat to medium-low, and cook until noodles are tender, about 6 minutes. Garnish with chopped parsley.