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Leftover Rotisserie Chicken Noodle Soup

Leftover rotisserie chicken noodle soup simmers tender vegetables and wide egg noodles in a savory thyme broth. Shredded chicken is stirred in at the end and heated to 165°F for a comforting, hearty bowl.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 2 ribs celery sliced
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 6 oz wide egg noodles
  • 3 cups rotisserie chicken shredded
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat, then add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is softened.
  2. Add the garlic and cook for 30 seconds, then stir in the broth, thyme, bay leaf, salt, and pepper; bring to a boil and simmer for 10 to 12 minutes, until the carrots are nearly tender.
  3. Stir in the egg noodles and cook according to the package directions, usually 6 to 8 minutes, until tender.
  4. Stir in the rotisserie chicken and simmer for 3 to 5 minutes, until the chicken is steaming hot and reaches 165°F.
  5. Remove the bay leaf, stir in the parsley, and serve.

Notes

For the best texture, cook the noodles just until tender. Refrigerate leftovers for up to 3 days; freeze for up to 3 months, though the noodles may soften. Use gluten-free egg noodles for a gluten-free option.