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Rotisserie Chicken Noodle Soup Recipe

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★★★★★

4.4 from 109 reviews

This comforting Rotisserie Chicken Soup recipe transforms a store-bought rotisserie chicken into a flavorful homemade meal. Using the chicken carcass to make a rich, homemade stock combined with sautéed vegetables, herbs, tender egg noodles, and fresh parsley creates a hearty and satisfying soup perfect for any season.

Ingredients

Scale

Soup Ingredients

  • 1 (3-4 pound) rotisserie chicken
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 1 bay leaf
  • 1 cup egg noodles (or other small pasta)
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Stock Ingredients

  • Chicken carcass from rotisserie chicken
  • About 10 cups water to cover carcass

Instructions

  1. Remove the Chicken Meat: Carefully pull the chicken meat away from the bones, then shred or cube it and set aside for later.
  2. Save the Carcass: Place the chicken carcass in a large pot or Dutch oven to prepare the stock.
  3. Prepare the Vegetables: Chop the onion, carrots, and celery into small, even pieces, and mince the garlic to ensure even cooking and flavor release.
  4. Add Water to the Carcass: Cover the chicken carcass in the pot with about 10 cups of water, ready for simmering stock.
  5. Simmer the Stock: Bring the water to a boil, then reduce heat to low and simmer for 30 to 60 minutes, skimming off any foam that forms to keep stock clear and clean-tasting.
  6. Strain the Stock: Carefully strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot; discard solids to get a clear broth.
  7. Clean the Pot: Rinse out the pot or Dutch oven used for stock to prepare for sautéing vegetables.
  8. Sauté the Vegetables: Heat the olive oil over medium heat, then add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and onion is translucent, stirring occasionally to prevent burning.
  9. Add the Garlic and Herbs: Add minced garlic and dried thyme, rosemary, and sage, cooking for about 1 minute until fragrant but not burnt.
  10. Pour in the Chicken Broth and Stock: Add the strained stock and chicken broth to the pot along with the bay leaf; bring mixture to a gentle simmer.
  11. Simmer the Soup: Reduce heat to low and simmer for 15 to 30 minutes to meld flavors beautifully.
  12. Add the Noodles: Add egg noodles or the pasta of choice, cooking them according to package directions or until tender but not overcooked.
  13. Add the Chicken: Stir in the shredded or cubed rotisserie chicken, heating through for a few minutes to warm in the soup.
  14. Season to Taste: Add salt and freshly ground black pepper carefully, considering the salted broth and chicken to avoid oversalting.
  15. Stir in the Parsley: Mix in chopped fresh parsley to add freshness and vibrant color to the soup.
  16. Remove the Bay Leaf: Take out the bay leaf before serving to avoid sharp, overpowering flavor.
  17. Serve Hot: Ladle the hot soup into bowls and serve immediately for a comforting meal.

Notes

  • Using low sodium chicken broth allows better control over the final saltiness of the soup.
  • Homemade stock from the chicken carcass intensifies flavor but can be substituted entirely with store-bought broth for convenience.
  • Be careful not to overcook the noodles, as they will continue to soften in the hot soup.
  • If you prefer, substitute egg noodles with any small pasta shape you like.
  • Fresh parsley added at the end brightens the soup’s flavor and adds a pleasing color contrast.
  • This soup can be refrigerated for up to 3 days or frozen for up to 3 months for meal prep.

Keywords: rotisserie chicken soup, homemade chicken soup, chicken stock recipe, comforting soup, chicken noodle soup

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