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One-Pot Chicken Noodle Soup with Rotisserie Chicken

one-pot chicken noodle soup with rotisserie chicken - featured image
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A quick and easy one-pot chicken noodle soup made with rotisserie chicken, simmered with the bones for a rich, homemade flavor in just 30 minutes. Perfect for busy weeknights or when you need comfort food fast.

Ingredients

Scale
  • 1 rotisserie chicken (about 2–3 lbs)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Prep the chicken (5 minutes): Pull all the meat off the rotisserie chicken. Shred the meat into bite-sized pieces and set aside. Do not throw away the bones or the skin.
  2. Sauté the aromatics (5 minutes): Place your Dutch oven over medium heat and add the olive oil. Once it shimmers, add the diced onion, sliced carrots, and celery. Cook for about 4-5 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften.
  3. Add the garlic (1 minute): Toss in the minced garlic and stir for about 30 seconds until fragrant. Be careful not to burn it.
  4. Build the broth (15 minutes): Pour in the chicken broth and water. Add the dried thyme, rosemary, bay leaf, salt, and pepper. Add the chicken bones and skin to the pot. Bring everything to a boil, then reduce the heat to a gentle simmer. Let it bubble for about 10-15 minutes.
  5. Remove the bones (2 minutes): Using tongs, carefully fish out the chicken bones and skin from the pot. Discard them.
  6. Cook the noodles (8-10 minutes): Bring the broth back to a gentle boil. Add the egg noodles and stir. Cook according to the package directions, usually about 8-10 minutes, until the noodles are tender but still have a slight bite. Stir occasionally to prevent sticking.
  7. Add the chicken (2 minutes): Once the noodles are cooked, add the shredded rotisserie chicken back to the pot. Stir to combine and let it heat through for about 2 minutes.
  8. Finish and serve (1 minute): Remove the pot from the heat. Stir in the fresh parsley and, if using, the lemon juice. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve hot.

Notes

For meal prep, cook noodles separately and add to each bowl when serving to prevent mushiness. Adjust salt at the end as rotisserie chicken and broth vary in saltiness. The bone simmer is key for rich flavor.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, one-pot, quick, easy, comfort food, weeknight dinner

Find it online: https://vexifood.com/one-pot-chicken-noodle-soup-with-rotisserie-chicken/