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homemade chicken noodle soup

Rotisserie Chicken Noodle Soup Recipe

Easy rotisserie chicken noodle soup made with store-bought chicken. Cozy, comforting, and perfect for busy weeknights or under-the-weather days.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 251kcal
Author: Ruth Truett

Equipment

  • dutch oven or large pot
  • cutting board
  • chef's knife
  • measuring cups
  • measuring spoons
  • ladle
  • soup bowls

Ingredients

  • 2 tablespoon butter or extra virgin olive oil
  • 3 ribs celery diced
  • 2-3 carrots diced
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 10 cups chicken bone broth use my Instant Pot recipe or your favorite boxed brand
  • ½ teaspoon dried thyme leaves
  • ¼ turmeric
  • kosher salt and fresh ground pepper to taste
  • 4 cups egg noodles
  • 3-4 cups cooked and shredded chicken from a rotisserie chicken
  • 2 tablespoon fresh, flat-leaf Italian parsley minced

Instructions

  • In a large pot over medium-high heat, sauté the celery, carrots, and onion until they begin to soften.
  • Add the garlic, bone broth, thyme, and turmeric. Bring to a low boil. Taste for salt and pepper and add according to your preference. This is the step to make sure your flavors are on point.
  • Add noodles and cook to just al dente.
  • Lower heat and stir in the chicken to warm through. Check again for salt and pepper. Finish with minced parsley.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 17g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 348mg | Potassium: 342mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2644IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
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