Rotisserie Chicken Soup with Egg Noodles
A comforting homemade soup featuring tender rotisserie chicken, vibrant vegetables, and chewy egg noodles, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
Scale
- 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)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups egg noodles (uncooked)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Gather your ingredients.
- Prepare the vegetables.
- Shred the chicken.
- Sauté the aromatics.
- Add the vegetables.
- Let it simmer.
- Cook the egg noodles.
- Final touches.
Notes
For a rich flavor, consider roasting the vegetables before adding them to the soup. You can also customize by adding greens or different herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg