Easy Rotisserie Chicken Noodle Soup
This soup is a semi-homemade wonder, thanks to help from a store-bought rotisserie chicken and boxed broth. Classic and cozy and on the table in 30 minutes, it is the perfect comfort food any day of the week.
It is soup-er simple! Okay, so cheesy! I know! I couldn’t resist! But truly, this is my go-to chicken soup recipe when a family member wakes up under-the-weather, or the weather leaves me needing something soul-warming and nutritious.
Dave’s Medicinal Chicken Soup
My dad was known for his “Medicinal Chicken Soup.” My childhood friends would actually ask if Dave (my dad) had recently made a pot of “his famous”, as he came to be known for regularly making, and offering it to my gal-pals like most parents would offer lemonade. I saw it as completely embarrassing, because it was. My besties, however, thought it was a riot! “Dave was funny!” My dad would make a big pot and tout it’s health benefits to visitors (anti-inflammatory properties, promotes strong hair and nails, rich in minerals aiding bone and tissue repair). Rarely did my friends’ accept the soup offering. Ha! But it really was magical.
Dave’s Medicinal Chicken Soup would simmer for hours and taste like it. Sometimes a homemade pot of “his famous” is feasible for me to make for my family. And boy is it worth the extra effort. But often I am coming and going, and juggling enough that 30 minutes is what I can spare for dinner. If you’re in the same boat, my Rotisserie Chicken Noodle Soup recipe is for you. While quick to prepare, the freshness from the dill and vegetables and brightness of the lemon juice make it taste like it’s been simmering all day.
Rotisserie Chicken Noodle Soup Recipe Breakdown
Have 30 Minutes? Here we go!
Start by adding 2 tbsp EVOO and 1tsp butter to a large stock pot. Add 2 carrots, peeled and sliced, 2 ribs celery diced, 1/2 large yellow onion (or 1 small), 2 cloves garlic minced, and 2 bay leaves. Cook over medium heat until onions turn translucent and vegetables start to soften, stirring occasionally (about 3-5 minutes).
Add 48 oz chicken broth (about a box and a half) to the pot, along with 1 tsp dried dill and 1 tsp dried parsley flakes. Bring to a simmer.
Once the soup is brought to a simmer, add 2 cups (more if you prefer) of chopped rotisserie chicken meat, skin removed. Bring back up to a simmer, and allow to cook for 5 minutes to heat chicken through.
Meanwhile, bring a separate pot of water to boiling. Add 8 oz egg noodles and cook according to the package until al dente. Drain and set aside.
Finish the soup by juicing half a lemon into the pot and season with salt and pepper to taste. Stir to combine. The fresh lemon juice brightens the flavor of the soup and makes the dried herbs sing! Once combined, add the egg noodles to the pot and stir.
*Note – if you’d like a soup with more broth, feel free to add another cup of broth from the remaining half box.
Enjoy! And if you like the recipe, please share on Pinterest, or snap a photo of your creation and tag me on Twitter, or Instagram!
Rotisserie Chicken Noodle Soup
Equipment
- 1 Stock Pot or Dutch Oven
Ingredients
- 2 Carrots Peeled and Sliced
- 2 Celery Ribs Diced
- ½ Yellow Onion Large (or 1 small), Diced
- 2 Cloves Garlic Minced
- 2 Bay Leaves
- 2 tbsp Olive Oil Extra Virgin
- 1 tsp Dill Dried
- 1 tsp Parsley Dried
- 48 oz Chicken Broth
- 2 cups Chopped Rotisserie Chicken (skin removed)
Instructions
- Heat 2 tbsp EVOO and 1 tsp butter in a large stock pot over medium heat.
- As butter begins to melt, add the carrots, (2, peeled and sliced), celery (2 ribs, diced), onion (1/2 large or 1 small, yellow onion, diced), garlic (2 cloves minced), and bay leaves (2). Cook over medium heat until onions turn translucent and vegetables start to soften, stirring occasionally (about 3-5 minutes).
- Add chicken broth (48 oz) to the pot, along with dried dill (1 tsp) and dried parsley (1 tsp) and bring to a simmer.
- Meanwhile, bring a separate pot of water to boiling to cook egg noodles. Add 8 oz egg noodles and cook according to the package directions until al dente. Drain and set aside.
- Once the soup is simmering, add 2 cups of chopped rotisserie chicken meat, skin removed. Bring back up to a simmer, and cook for 5 minutes to heat chicken through.
- Finish the soup by juicing half a lemon into the pot and season with salt and pepper to taste. Stir to combine. (The fresh lemon juice brightens the flavor of the soup and makes the dried herbs sing!)
- Add the egg noodles to the pot and stir.
- Serve individual bowls garnished with a wedge of lemon.
