Description
A comforting and easy-to-make rotisserie chicken soup featuring tender shredded chicken, fresh vegetables, and aromatic herbs simmered to perfection. This hearty soup combines savory flavors with egg noodles, making it a perfect meal for any day.
Ingredients
Scale
Chicken and Broth
- 2 cups rotisserie chicken, shredded (skin removed)
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
Vegetables and Aromatics
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Other Ingredients
- 2 cups egg noodles (uncooked)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Gather Ingredients: Assemble all ingredients needed to prepare the soup to ensure a smooth cooking process.
- Prepare Vegetables: Wash and dice the carrots and celery, chop the onion, and mince the garlic to have all vegetables ready for cooking.
- Shred Chicken: Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces.
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
- Add Vegetables and Broth: Stir in the diced carrots and celery, then pour in the chicken broth. Add the shredded chicken, fresh thyme, and bay leaves. Bring the mixture to a boil.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 15-20 minutes, allowing the flavors to meld and the vegetables to soften.
- Cook Noodles: Add the uncooked egg noodles to the pot and cook them according to the package instructions, typically about 7-8 minutes, until tender.
- Season and Serve: Remove the bay leaves, season the soup with salt and pepper to taste, garnish with fresh parsley if desired, and serve warm.
Notes
- For a richer flavor, you can use homemade chicken broth instead of store-bought.
- To make the soup gluten-free, substitute egg noodles with gluten-free pasta or rice noodles.
- Leftover soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 2 months.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
