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Easy Rotisserie Chicken Noodle Soup with Vegetables

Rotisserie chicken noodle soup comes together in a 6-quart Dutch oven with tender vegetables, wide egg noodles, and cooked chicken. A gently simmered chicken broth brings the comforting ingredients together in one pot.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 2 ribs celery sliced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 cups chicken broth low-sodium
  • 6 oz egg noodles wide
  • 3 cups rotisserie chicken cooked, shredded
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat, then add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the garlic, thyme, salt, and black pepper and cook for 30 seconds, until fragrant.
  3. Pour in the chicken broth and bring it to a boil over high heat.
  4. Stir in the egg noodles, reduce the heat to maintain a gentle boil, and cook for 6 to 8 minutes or according to the package directions, until tender.
  5. Stir in the rotisserie chicken and parsley and simmer for 2 to 3 minutes, until the chicken is heated through.

Notes

For the best texture, add the chicken only at the end so it warms through without overcooking. Refrigerate leftovers for up to 3 days; freezing is not recommended because the noodles can soften. For a gluten-free option, use gluten-free egg noodles.