Rotisserie Chicken Noodle Soup
A quick and comforting soup made with shredded rotisserie chicken, egg noodles, and fresh vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, shredded This is the star of your soup!
- 4 cups chicken broth Use low-sodium if desired.
- 2 cups egg noodles Can be substituted with whole wheat or gluten-free noodles.
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup onion, diced Use a mix of yellow and red onions for flavor and color.
- 2 cloves garlic, minced Enhances the flavor of your soup.
- Salt and pepper to taste Adjust seasoning before serving.
- Fresh parsley for garnish (optional) Adds color and freshness.
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add diced onions, sliced carrots, and sliced celery. Sauté until they begin to soften, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Carefully pour in 4 cups of chicken broth and bring to a boil.
- Add 2 cups of egg noodles and cook according to package instructions until al dente (usually around 6-8 minutes).
- Stir in the shredded rotisserie chicken. Season with salt and pepper to taste.
- Let the soup simmer for a few more minutes to heat everything thoroughly.
- Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat in a saucepan over medium heat, adding water or broth as needed.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 8gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 3g
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