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Easy Kid-Approved Chicken Noodle Soup (Rotisserie)

easy kid-approved chicken noodle soup rotisserie - featured image
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This quick and easy chicken noodle soup uses a rotisserie chicken to cut down on time without cutting down on taste. It’s the perfect weeknight meal that even picky eaters will love.

Ingredients

Scale
  • 1 whole rotisserie chicken (about 2–3 cups shredded meat)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 cups (2 quarts) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 8 ounces (about 3 cups dry) wide egg noodles
  • Salt and black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
  • 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions

  1. Shred the rotisserie chicken: Remove the skin and bones, and pull the meat into bite-sized pieces using two forks or your hands. Set aside. You should have about 2-3 cups of shredded meat.
  2. Sauté the vegetables: Place a large pot over medium heat and add the olive oil. Once it shimmers, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onions become translucent and the vegetables start to soften, about 5-7 minutes.
  3. Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.
  4. Build the broth: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the dried thyme, oregano, and bay leaf. Stir well.
  5. Simmer the soup: Bring the broth to a boil, then reduce the heat to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld.
  6. Cook the noodles: Add the egg noodles to the simmering broth. Cook according to package directions, usually about 8-10 minutes, until tender but still al dente. Stir occasionally to prevent sticking.
  7. Add the chicken: Once the noodles are cooked, stir in the shredded rotisserie chicken and warm through, about 1 minute.
  8. Season and serve: Remove the bay leaf and discard. Taste and season with salt and black pepper. Ladle into bowls and garnish with fresh parsley, if using. Serve hot.

Notes

For leftovers, consider cooking the noodles separately and adding them to each bowl when serving to prevent them from getting mushy when reheated. You can also simmer the chicken skin and bones in the broth for 15-20 minutes for extra flavor, then strain them out before adding the noodles.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, easy soup, kid-friendly, quick dinner, comfort food

Find it online: https://freshforkful.com/easy-kid-approved-chicken-noodle-soup-rotisserie/