Name: Rotisserie chicken noodle soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp unsalted butter; 1 medium yellow onion, diced; 2 medium carrots, scrubbed and thinly sliced; 2 stalks celery, washed and thinly sliced; 2 cloves garlic, minced; ½ tsp dried thyme; 6 cups low-sodium chicken broth; 6 oz dry egg noodles; 3 cups fully cooked rotisserie chicken, skin and bones removed, shredded; ¼ tsp ground black pepper; ¼ cup fresh parsley, washed and chopped

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Soften the vegetablesMelt butter over medium heat. Add onion, carrots and celery; cook for 7–8 minutes, stirring occasionally. Add garlic and thyme and stir for 30 seconds.
02Bring the broth to a simmerPour in broth and add pepper. Bring to a boil, then lower to a gentle simmer for about 5 minutes, until the carrots are nearly tender.
03Cook the noodles in the brothAdd noodles and simmer for their package cooking time, usually 6–8 minutes, stirring occasionally. Add small splashes of water if the noodles absorb too much broth.
04Heat the chicken throughStir in cooked chicken and simmer for 3–4 minutes or until it reaches 165°F (74°C). Remove from the heat, add parsley and taste before adding salt; rotisserie chicken and broth may supply enough.

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A few useful notes

Use fully cooked chicken. Raw chicken is not a direct swap in this short method.

For leftovers with firmer noodles, cook the noodles separately and add to individual bowls; that approach needs an extra pot.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

Rotisserie chicken noodle soup

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.