Rotisserie Chicken Noodle Soup
User Reviews
5
Rotisserie Chicken Noodle Soup
Description
This soup starts with sautéing celery, carrots, and yellow onion in olive oil along with poultry seasoning until tender, setting a flavorful vegetable base. A whole rotisserie chicken is placed atop the vegetables and covered with chicken broth, then simmered to infuse the broth with rich chicken flavor. After simmering, the chicken is carefully removed to shred the meat, and the skin and bones discarded.
A slurry of cornstarch and water is stirred into the broth to slightly thicken it, then wide egg noodles are added and cooked until just tender. The shredded chicken is returned to the pot, resulting in a broth with balanced thickness and tender ingredients. The use of rotisserie chicken simplifies preparation while contributing a deep, roasted taste.
The soup can be served immediately and pairs well with crusty bread for a filling meal. For storing leftovers, the note addresses two options: cooking noodles in the broth for maximum flavor but soggier leftovers, or cooking noodles separately to keep them al dente when reheated. The soup stores well in the refrigerator for 3-4 days and freezes up to 3 months.
Ingredients
- 1 rotisserie chicken Whole, prepared
- 2 cups celery chopped
- 2 cups carrot chopped
- 1 yellow onion chopped
- 3 tbsp olive oil
- 2 tsp poultry seasoning
- 96 oz chicken broth
- 12 oz egg noodles 1 package) uncooked, wide
- 1/3 cup cornstarch
- 1/4 cup water
Instructions
- Heat olive oil in a large stock pot over medium -medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots, onion and poultry seasoning. Sauté until the vegetables are tender, about 5-10 minutes.
- Remove any string or bands from the rotisserie chicken. Place the entire rotisserie chicken on top of the vegetable mixture. Then pour the broth over the top of the chicken. Bring the pot to a boil, then reduce heat to low and allow soup to simmer for 30 minutes.
- While the soup simmers, mix the cornstarch and water until the cornstarch is completely dissolved.
- At the end of the 30 minute simmer, very carefully remove the chicken from the soup and pour the cornstarch mixture into the broth slowly while stirring continuously. Once it is all combined, stir in the noodles and let them cook 6-8 minutes or until just tender. (see notes)
- As the noodles are cooking, remove the chicken meat from the bones (careful, it will be very hot) and discard the skin and bones. Chop meat into bite sized pieces. When the noodles are tender, add the chicken and stir to combine.
- Garnish with fresh parsley if desired. Serve hot!
Notes
- Cook noodles directly in the broth for more flavor but expect soggier noodles in leftovers.
- Alternatively, cook noodles separately and add when serving to keep them firmer in leftovers.
- Store leftover soup in the refrigerator for 3-4 days or freeze for up to 3 months.
- This recipe can be adapted into a freezer meal with appropriate preparation and storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 41g | 82% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 151mg | 50% |
| Sodium | 1714mg | 71% |
| Potassium | 911mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5552IU | 111% |
| Vitamin C | 28mg | 31% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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