Rotisserie Chicken Noodle Soup
30 Minute Chicken Noodle Soup that uses a Rotisserie Chicken and boxed broth for a quick yet comforting classic.
Servings: 6
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.
Notes
*Note - if you'd like a soup with more broth, feel free to add another cup of broth from the remaining half box, and warm under low heat. You may need to adjust salt and pepper to taste if adding additional liquid.