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Rotisserie Chicken Noodle Soup Recipe

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4.5 from 51 reviews

A comforting and flavorful Rotisserie Chicken Noodle Soup made from scratch using a homemade chicken broth simmered with fresh vegetables and herbs, tender shredded rotisserie chicken, and wide egg noodles for a classic, hearty meal.

Ingredients

Scale

Broth Ingredients

  • 1 rotisserie chicken (about 3 pounds), white and dark meat hand shredded into bite-size pieces, bones and skin reserved
  • 10 black peppercorns
  • 2 bay leaves
  • 1 large yellow onion, quartered
  • 8 sprigs fresh dill, divided
  • 8 sprigs fresh parsley, divided
  • 3 medium carrots, peeled (for broth)
  • 3 large stalks celery, trimmed (for broth)
  • 4 quarts water

Soup Ingredients

  • 3 medium carrots, peeled and cut diagonally into 1/2-inch slices
  • 3 large stalks celery, trimmed and cut diagonally into 1/2-inch slices
  • 8 ounces wide egg noodles
  • Kosher salt (about 1 tablespoon, plus more to taste)
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the broth: Place the chicken bones and skin in a large stockpot along with the peppercorns, bay leaves, quartered onion, 4 sprigs of dill, 4 sprigs of parsley, 3 peeled carrots, and 3 trimmed celery stalks. Cover with 4 quarts of water and bring to a boil. Once boiling, reduce the heat to a simmer and cook gently for about 50 minutes until the broth is golden and flavorful.
  2. Strain the broth: Remove the pot from heat and strain the broth through a fine-mesh strainer or colander into a large bowl to remove all solids. Discard the solids (bones, vegetables, herbs). Clean the stockpot thoroughly and return the strained broth to the pot.
  3. Cook the vegetables and noodles: Bring the strained broth back to a boil over medium-high heat. Add the remaining 3 carrots and 3 celery stalks, sliced diagonally into 1/2-inch pieces. Stir in the wide egg noodles and cook for about 8 minutes until the noodles are al dente and the vegetables are tender.
  4. Add the chicken and herbs: Stir in the shredded rotisserie chicken meat. Coarsely chop the remaining 4 sprigs of dill and 4 sprigs of parsley and add them to the soup. Season with about 1 tablespoon kosher salt and freshly ground black pepper to taste. Reduce heat to a simmer and let the soup heat through for a few minutes.
  5. Final seasoning and serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished if desired with extra fresh herbs.

Notes

  • Using a rotisserie chicken saves time but still gives great flavor with homemade broth from the bones and skin.
  • Simmering the broth gently avoids cloudiness and creates a rich golden color.
  • Wide egg noodles provide a chewy texture that holds up well in the soup.
  • Chop fresh herbs just before adding for maximum flavor and color.
  • Leftover soup stores well in the refrigerator for 3-4 days and freezes beautifully.

Keywords: rotisserie chicken noodle soup, chicken soup, homemade chicken broth, quick chicken soup, comforting soup

Find it online: https://www.cheftara.com/rotisserie-chicken-noodle-soup-recipe/