Easy and Comforting Leftover Rotisserie Chicken Noodle Soup
A quick and hearty noodle soup made with leftover rotisserie chicken, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 tbsp butter
- 2 stalks celery, diced
- 1 small onion, diced
- 3 large carrots, peeled and cut into ½” rings
- 3 cloves garlic, minced
- 1½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 1 tsp salt (plus more to taste)
- ¼ tsp freshly ground black pepper (plus more to taste)
- 8 cups low-sodium chicken stock
- 2½ cups dry egg noodles
- 2 cups leftover rotisserie chicken, shredded
- 1 tbsp fresh parsley, chopped
Instructions
- Melt the butter in a large stock pot or Dutch oven over medium heat.
- Add the diced celery, onion, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Cook for about 30 seconds until fragrant.
- Pour in the chicken stock and bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium and let it cook for 10-12 minutes, or until the vegetables are tender.
- Stir in the dry egg noodles, shredded chicken, and chopped parsley. Cook for an additional 10-12 minutes until the noodles are tender.
- Taste the soup and add more salt and pepper as needed to enhance the flavor.
- Serve hot, garnished with additional parsley if desired.
Notes
This soup is customizable with added veggies and different proteins. Serve with crusty bread or a green salad for a complete meal.