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Cozy 30-Minute Chicken Noodle Soup with Rotisserie Chicken

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A quick and comforting chicken noodle soup made with rotisserie chicken, ready in under 30 minutes. This recipe delivers deep, complex flavor with simple ingredients, perfect for busy weeknights or when you need a warm hug in a bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 rotisserie chicken, skin removed and meat shredded (about 3 cups)
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup heavy cream (optional)
  • 1/2 cup frozen peas (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Shred the chicken: Remove the skin from the rotisserie chicken and discard it. Using two forks, shred the meat into bite-sized pieces. You should have about 3 cups. Set the meat aside, and don’t throw away the bones—we’ll use them in a minute.
  2. Sauté the aromatics: Place your Dutch oven over medium heat and add the butter. Once it’s melted and bubbling, toss in the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant.
  3. Build the broth: Pour in the chicken broth and water. Add the dried thyme, rosemary, and bay leaf. Drop the reserved chicken bones into the pot. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Let it bubble away for about 10 minutes.
  4. Cook the noodles: After the broth has simmered, remove the chicken bones and bay leaf using tongs. Taste the broth and season with salt and pepper. Stir in the egg noodles and let them cook according to package directions, usually 8-10 minutes.
  5. Add the chicken: Once the noodles are cooked, stir in the shredded chicken. Let it warm through for about 2 minutes.
  6. Finish and serve: Remove the pot from the heat. Stir in the fresh parsley. If you’re using the heavy cream or frozen peas, add them now and stir gently. Ladle the soup into bowls and serve immediately.

Notes

For leftovers, cook noodles separately and add to individual bowls before ladling soup over them to prevent mushiness. Simmering the chicken bones in the broth adds depth of flavor. Season in stages to avoid over-salting. Let soup rest 5 minutes before serving for best flavor.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, quick soup, 30-minute meal, comfort food, easy dinner

Find it online: https://dahliadishes.com/cozy-30-minute-chicken-noodle-soup-with-rotisserie-chicken/