Description
Homemade rotisserie chicken noodle soup delivers comfort in a bowl, blending tender meat and hearty vegetables with rich, golden broth. Warm spices and delicate noodles create a classic remedy that wraps you in delicious nostalgia.
Ingredients
Scale
Main Protein:
- 1 whole rotisserie chicken (meat shredded, about 4–5 cups)
Vegetables and Aromatics:
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup baby spinach or peas
- 1 tablespoon fresh parsley, chopped
Liquid, Seasonings, and Extras:
- 10 cups low-sodium chicken broth
- 2 tablespoons olive oil or butter
- 2 teaspoons salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 tablespoon lemon juice (optional, for brightness)
- 1/2 teaspoon red pepper flakes for mild heat
- 1/2 teaspoon turmeric for a golden, anti-inflammatory boost
- 2 cups egg noodles (or pasta of choice)
Instructions
- Prepare the aromatic base by gently sautéing finely chopped onions, diced carrots, and sliced celery in a spacious cooking vessel heated with olive oil. Allow the vegetables to soften and release their natural flavors for approximately 5 minutes.
- Introduce minced garlic to the vegetable mixture, stirring quickly to prevent burning and releasing its fragrant essence for roughly 30 seconds.
- Pour in the chicken broth, creating a flavorful liquid foundation. Season with salt, ground black pepper, and dried thyme leaves to enhance the soup’s depth.
- Bring the broth to a gentle bubbling state, then reduce the heat to create a calm simmer. Allow the liquid to develop its flavors for about 10 minutes.
- While the broth develops, carefully deconstruct the rotisserie chicken. Separate the meat from bones and skin, then tear into delicate, bite-sized pieces using your fingers or two forks.
- Introduce egg noodles directly into the simmering broth, stirring occasionally to prevent sticking. Cook until the noodles reach a perfect al dente texture, typically 6-8 minutes.
- Incorporate the shredded chicken into the soup, allowing it to warm through and meld with the other ingredients for an additional 2-3 minutes.
- As a final flourish, sprinkle freshly chopped parsley and squeeze a touch of bright lemon juice to elevate the soup’s overall flavor profile. Remove from heat and serve immediately.
Notes
- Slow down when sautéing vegetables to develop deeper flavors and prevent burning, ensuring each piece becomes soft and translucent.
- Select wide egg noodles for extra texture and better broth absorption, creating a more satisfying soup experience.
- Consider using low-sodium broth to control salt levels, allowing you to adjust seasoning precisely to your taste preferences.
- Swap egg noodles with gluten-free alternatives like rice noodles or zucchini noodles for those with dietary restrictions, maintaining the soup’s comforting essence.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg