Description
This Easy Leftover Rotisserie Chicken Noodle Soup is the ultimate comfort food, perfect for busy weeknights. Made with tender chicken, vegetables, and noodles simmered in a flavorful broth, this quick recipe transforms your leftover rotisserie chicken into a hearty and satisfying meal in under an hour. Ideal for those nights when you want something easy, delicious, and filling!
Ingredients
1 tablespoon olive oil
2 medium carrots, peeled and diced
2 medium celery stalks, diced
1 medium yellow onion, diced
1/2 teaspoon kosher salt
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 bay leaf
8 cups chicken stock
6 ounces dried pasta or egg noodles
1 pound meat from rotisserie chicken, bones and skin removed, cut into bite-sized pieces
Instructions
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Sauté Vegetables:
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Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Add diced carrots, celery, onion, and salt. Cook, stirring occasionally, until softened and lightly browned (about 8 minutes).
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Add Garlic & Spices:
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Stir in minced garlic, black pepper, and dried thyme. Cook for 1 more minute until fragrant.
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Simmer the Soup:
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Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a boil. Add pasta and bay leaf, reduce heat, and simmer for 10-15 minutes or until the pasta is tender.
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Add Chicken:
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Stir in the rotisserie chicken meat and cook for 5 more minutes, allowing the chicken to heat through. Remove the bay leaf before serving.
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Notes
Gluten-Free Option: Use gluten-free pasta or replace the pasta with rice for a gluten-free version.
Add Greens: For extra nutrition, stir in spinach or kale during the last few minutes of cooking.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for a spicy version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: Approximately 250 kcal per serving (varies based on portion size)
