Rotisserie Chicken Noodle Soup Recipe

This quick and easy rotisserie chicken soup has plenty of healthy vegetables, tender egg noodles, and a perfect blend of spices.

Course chicken soup, main meal soup, Soup

Cuisine American

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Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 338kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 medium yellow onion, chopped
2 ribs celery, chopped
3 large carrots, peeled and chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried rosemary
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
6 cups low-sodium chicken broth
2½ cups egg noodles
2½ cups diced rotisserie chicken
Freshly chopped parsley, thyme, or rosemary garnish
salt and black pepper to taste

Instructions

Heat olive oil in a large Dutch oven over medium-low heat. Add the onions, celery, and carrots. Cook until the onions and celery are soft, stirring frequently.
Reduce the heat to low and add the garlic, thyme, marjoram, rosemary, black pepper, and nutmeg. Cook for 1 minute while stirring
Add the chicken broth and bring the mixture to a gentle boil. Boil for 5-7 minutes. Add the egg noodles and gently boil for 5-7 minutes or until the carrots and egg noodles are tender.
Stir in the chicken to warm. Garnish with chopped fresh herbs. Season with salt and black pepper to taste.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition