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Hey there, friends!
Craving something warm and comforting? I’ve got the perfect recipe for you!
Today, I’m excited to share my easy rotisserie chicken noodle soup.
It’s cozy, delicious, and a great way to use that store-bought chicken.
In just a few simple steps, you’ll have a bowl of soup that feels like a hug on a chilly day.
Let’s dive in and get cooking!
Suggestions for Ingredient Substitution
Rotisserie chicken can be replaced with canned chicken, leftover cooked chicken, or even tofu for a vegetarian option. Adjust cooking time if using raw chicken. For tofu, use extra-firm variety and press it before adding to the soup. Egg noodles can be substituted with whole wheat pasta, gluten-free noodles, or spiralized zucchini for a low-carb alternative. Cook pasta separately to prevent over-absorption of broth. Chicken bone broth can be swapped with vegetable broth for a vegetarian version, or beef broth for a richer flavor profile. If using store-bought broth, consider adding a splash of lemon juice or white wine vinegar to enhance depth of flavor.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 80-90 g
- Fat: 25-30 g
- Carbohydrates: 50-60 g
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 3 medium carrots, peeled and cut into bite-sized pieces
- 2 celery ribs, cut into half-moons
- 3 cloves garlic, chopped
- 1 teaspoon poultry seasoning
- 8 cups chicken bone broth or chicken stock
- 4 cups shredded rotisserie chicken
- 3 tablespoons fresh chopped dill
- 2 cups cooked egg noodles
- Sea salt and pepper to taste
Step 1: Prepare Ingredients and Cook Egg Noodles
Gather all your ingredients: 1 tablespoon extra virgin olive oil, 1 medium onion (chopped), 3 carrots (peeled and cut into bite-sized pieces), 2 celery ribs (cut into half-moons), 3 cloves garlic (chopped), 1 teaspoon poultry seasoning, 8 cups chicken bone broth or chicken stock, 4 cups shredded rotisserie chicken, 3 tablespoons fresh chopped dill, 2 cups cooked egg noodles, sea salt, and pepper to taste.
Cook the egg noodles according to the package instructions, then set them aside for later use.
Step 2: Sauté Onions and Garlic
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and a pinch of salt to the pot.
Cook for about 5 minutes, stirring occasionally, until the onions become fragrant and translucent.
Add the chopped garlic and cook for an additional minute.
Step 3: Cook the Vegetables
To the pot, add the carrots, celery, and poultry seasoning.
Stir to combine and cook for another 5-6 minutes, allowing the vegetables to soften but not brown.
This forms the flavorful base for your soup.
Step 4: Add Broth and Simmer
Pour in the chicken bone broth and season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to a simmer.
Allow the soup to simmer gently while the flavors meld together.
Step 5: Incorporate Chicken and Dill
Add the shredded rotisserie chicken to the pot and continue simmering for another 10 minutes.
Adjust seasonings as needed, tasting to ensure balanced flavor.
Just before you are ready to serve, stir in the fresh chopped dill for a burst of freshness.
Step 6: Serve the Soup
To serve, place a portion of cooked egg noodles at the bottom of each bowl.
Ladle the hot chicken noodle soup over the top, ensuring each serving has plenty of chicken and vegetables.
Serving the noodles separately helps prevent them from becoming soggy, particularly if there are leftover portions.
