Try This Wholesome & Delicious Rotisserie Chicken Noodle Soup Recipe Tonight

Chicken noodle soup is the original comfort food. The velvety, golden broth warms us on chilly nights and nourishes us through illnesses. It raises our spirits when we’re down, and it’s one of the most wholesome meals we can eat. So everyone needs a tried-and-true recipe in their collection.

Our Rotisserie Chicken Noodle Soup recipe uses simple culinary techniques to coax the most flavor out of every ingredient. And it is slow-simmered for robust flavor. Also, it’s just as therapeutic to make as it is to eat. Something about the aromas and the process overtakes your senses, draws you in, and makes you forget all the stresses on your mind. It’s the ultimate “cooking for the soul” experience.

Block out about two hours and settle in. It's not difficult to make, and the aromas wafting through your home will make every minute worth it.

We also suggest doubling the recipe—it makes delicious leftovers.

Mouth-Watering Rotisserie Chicken Noodle Soup

‍ ‍ Ingredients

• Rotisserie chicken, bones included

• 8 cups chicken broth

• 5 carrots

• 5 celery stalks

• 1 large yellow onion

• 2 tablespoons butter

• 1.5 teaspoon garlic powder

• 1 teaspoon dried thyme

• 2 bay leaves

• Salt and black pepper to taste

• 8 ounces egg noodles

• 1 tablespoon lemon juice

• 2 tablespoons chopped parsley

‍ ‍ Optional Ingredients

• A handful of mushrooms (cremini, white button, or shiitake)

• Soy Sauce

Method

Step One (Optional): Roast the rotisserie chicken, bones and all, at 450 degrees for 20 minutes. This step is completely optional, but it will give your broth a robust flavor that will make your soup taste like it’s been simmered all day.

Step Two: Combine the chicken broth, half of the yellow onion, two roughly chopped celery stalks, two carrots broken into chunks, one bay leaf, and a pinch of thyme in a large pot. Simmer for 60 minutes.

Step Three: While your broth is simmering, dice the remaining celery, carrots, and onion. In a second large pot, melt the butter over medium heat and add salt and the vegetables. Let them “sweat” for about 10 minutes. Keep a close watch. You want them to be soft and sweet, not brown. If you are using mushrooms, let the other vegetables cook for about five minutes before adding the mushrooms to the mix.

Step Four: Add the garlic powder, thyme, and fresh cracked pepper to your softened vegetables. Let the spices “bloom” for about 30 seconds. This is important because it releases the spices’ oils.

Step Five: Place a large strainer over the pot with the vegetables and spices and pour the simmered chicken broth through the strainer. Keep the shredded chicken meat and discard the rest.

Step Six: Add the chicken meat and a bay leaf to the soup and bring everything to a simmer for about 20 minutes. Meanwhile, rinse your second pot and use it to cook your egg noodles. Do not cook your noodles with your soup. Doing so releases starch into your broth. The starch slowly absorbs the broth and turns your soup into a thick stew.

Step Seven: Remove the chicken soup from the heat and add the fresh parsley and lemon juice. Then taste and adjust the flavoring. If it tastes a little flat, you can add soy sauce ½ tablespoon at a time. Soy sauce will add umami and bring out the flavor of the chicken. The trick is to stop before you actually taste soy sauce. You want it to enhance the flavor, not become the flavor. If you want to skip soy sauce, you could also liven up the taste with more lemon juice or salt.

Step Eight: Add the noodles and enjoy!