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Rotisserie Chicken Noodle Soup Recipe

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★★★★★

4.8 from 118 reviews

This comforting Rotisserie Chicken Noodle Soup is crafted from scratch using the flavorful broth made from rotisserie chicken bones and fresh vegetables. Tender shredded chicken, wide egg noodles, and aromatic herbs come together to create a classic homemade soup perfect for any season.

Ingredients

Scale

Broth Ingredients

  • 1 rotisserie chicken (about 3 pounds), white and dark meat hand shredded into bite-size pieces, bones and skin reserved
  • 10 black peppercorns
  • 2 bay leaves
  • 1 large yellow onion, quartered
  • 8 sprigs fresh dill
  • 8 sprigs fresh parsley
  • 3 medium carrots, peeled (for broth)
  • 3 large stalks celery, trimmed (for broth)
  • 4 quarts water

Soup Ingredients

  • 3 medium carrots, peeled and cut diagonally into 1/2-inch slices
  • 3 large stalks celery, trimmed and cut diagonally into 1/2-inch slices
  • 8 ounces wide egg noodles
  • Kosher salt (about 1 tablespoon, adjust to taste)
  • Freshly ground black pepper, to taste
  • Remaining 4 sprigs fresh dill, coarsely chopped
  • Remaining 4 sprigs fresh parsley, coarsely chopped

Instructions

  1. Prepare the Broth: Add the reserved chicken bones and skin, peppercorns, bay leaves, quartered onion, 4 sprigs of dill, 4 sprigs of parsley, 3 peeled carrots, and 3 trimmed celery stalks to a large stockpot. Cover with 4 quarts of water. Bring to a boil over high heat, then reduce heat to a low simmer. Let the broth simmer gently until it turns golden and flavorful, about 50 minutes.
  2. Strain the Broth: Carefully strain the broth through a fine-mesh strainer or colander into a large bowl to remove all solids. Discard the solids. Wipe out the stockpot, return the strained broth to the pot, and bring it to a boil over medium-high heat.
  3. Cook Vegetables and Noodles: Cut the remaining 3 carrots and 3 celery stalks diagonally into 1/2-inch slices. Add these vegetables to the boiling broth. Stir in the wide egg noodles and cook until the noodles are al dente and the vegetables are tender, approximately 8 minutes.
  4. Add Chicken and Herbs: Add the shredded rotisserie chicken meat to the pot along with the coarsely chopped remaining dill and parsley sprigs. Season the soup with about 1 tablespoon kosher salt and freshly ground black pepper to taste. Reduce heat to a simmer and warm through, allowing flavors to meld.
  5. Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper as necessary to your preference. Serve hot and enjoy this classic homemade rotisserie chicken noodle soup.

Notes

  • Use Diamond Crystal kosher salt for best seasoning results; if using other brands, reduce salt quantity by about 25% due to finer crystals.
  • The key to a rich and flavorful broth is proper salting, so don’t hesitate to season well.
  • The chicken bones and skin create a deeply savory base for the broth, making it much more flavorful than using pre-made stock.
  • Wide egg noodles are preferred for their texture and ability to hold up in soup, but you can substitute with other noodles as desired.

Keywords: rotisserie chicken noodle soup, chicken noodle soup, homemade chicken soup, easy chicken soup, comforting soup

Find it online: https://spatulaqueen.com/rotisserie-chicken-noodle-soup-recipe/