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Rotisserie Chicken Soup

Rotisserie Chicken Soup

A quick and easy weeknight meal featuring rotisserie chicken, veggies, and egg noodles in a savory broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4 quarts
Calories 158 kcal

Equipment

  • Dutch oven
  • large stock pot

Ingredients
  

  • 1 whole rotisserie chicken
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 medium carrots, chopped
  • 3 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon dried parsley flakes
  • 1.25 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon pepper
  • 1 bay leaf
  • 12 cups reduced-sodium chicken broth
  • 2 cups uncooked egg noodles
  • 3 tablespoons minced fresh parsley

Instructions
 

  • Pull chicken meat from bones; shred or chop chicken. Set aside.
  • In a Dutch oven or large stock pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 4-5 minutes. Stir in garlic, dried parsley, salt, thyme, oregano, pepper and bay leaf; cook one minute longer. Add broth, chicken and chicken carcass. Cover; simmer 25-30 minutes.
  • Use tongs to remove chicken carcass and bay leaf; discard. Add egg noodles; bring to a boil, then reduce to a simmer. Cook, uncovered, until noodles are al dente, 10-12 minutes. Stir in parsley.

Notes

This recipe is a quick and easy substitute for homemade chicken soup using pre-cooked rotisserie chicken.

Nutrition

Serving: 1cupCalories: 158kcalCarbohydrates: 7gProtein: 16gFat: 7gSaturated Fat: 2gCholesterol: 43mgSodium: 662mgFiber: 1gSugar: 2g
Keyword chicken soup, comfort food, Easy Recipe, rotisserie chicken, soup, weeknight meal
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