If you’re looking for a quick and easy dinner idea, try this rotisserie chicken noodle soup. To me, this recipe is pretty much the definition of comfort food.
If it’s raining or cold, make this chicken noodle soup. If you can catch a cold, make this soup. You will not regret it.
As the title suggests, this recipe calls for rotisserie chicken – which makes this soup recipe put together really quickly. From start to finish, you can prepare this to eat in about 30 minutes or less.
This will make about four servings, so if you don’t need that much at once, you’ll also get an easy lunch or two that you can heat up and enjoy the next day. Acclaim!
How do I spice up a bland chicken noodle soup?
Here’s how I seasoned this recipe. I wanted to keep this super simple and I just added salt, pepper, cayenne pepper and turmeric to seasoned (store-bought) braised chicken. However, you can also add a chicken block or two if you want more.
This recipe also uses onion and garlic at the beginning, and then some chopped parsley before serving, for extra flavor.
I like to use both carrots and celery in this recipe, but you can omit or substitute with other options like potatoes. My aim with this chicken noodle soup is to keep it similar to my childhood favorite (Campbell’s), but bring out more flavor and texture, while keeping it simple and familiar. .
Should I boil the noodles before adding them to the soup?
Is not. For this recipe, you add uncooked noodles and they cook in the broth and water while you shred the rotisserie chicken.
You can see the noodles I used in the photo above. Sometimes, I use egg noodles to replace. You can also do homemade soup noodles for an even more homemade experience.
Homemade soup is one of my favorite meals, and I hope you enjoy this quick rotisserie chicken noodle soup as much as my family.
Here is our list most popular soup recipes which you can also check. Interesting! so so. Emma
Quick Rotisserie Chicken Noodle Soup
a quick recipe for homemade chicken noodle soup
-
⅓
yellow onion -
4
Clove
garlic -
3
trunk
celery -
3
carrot -
first
tablespoons
olive oil -
¼
teaspoon
Cayenne -
¼
teaspoon
turmeric - salt and pepper
-
32
ounce
braised chicken -
2
glass
country -
2
glass
noodles -
first
rotisserie chicken -
first
tablespoons
parsley
chopped
-
Prepare vegetables by chopping onions and minced garlic, washing and chopping celery, peeled and chopped carrots.
-
In a large pot, add olive oil over medium heat. Add onion and cook for 1-2 minutes until starting to soften.
-
Add garlic, cayenne pepper, turmeric and a pinch of salt and pepper. Continue cooking for another 1-2 minutes.
-
Add the celery and carrots and cook for another minute.
-
Now, add the chicken stock, water and noodles (uncooked). Cover and cook for 10-12 minutes until noodles are cooked through.
-
While cooking, remove the bones of the chicken and tear it into small pieces.
-
When the noodles are done, add the chicken and cook for a few more minutes until everything is warm. Season to taste and add more salt and pepper if needed.
-
Add chopped parsley just before serving.
You can use any kind of noodles including egg noodles.
How much chicken you can use depends on the size of rotisserie chicken you can afford, but generally, you should use about 2 1/2 to 3 cups shredded chicken.
Any leftovers can be stored in an airtight container in the refrigerator and stored for at least two days (maybe longer). Simply reheat in the pot or microwave to serve.
