Rotisserie Chicken Noodle Soup

Name: Rotisserie Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 medium yellow onion, diced; 3 large carrots, peeled and sliced into rounds; 2 stalks celery, diced; 3 cloves garlic, minced; 8 cups low-sodium chicken broth; 2 bay leaves; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 3 cups shredded rotisserie chicken (skin and bones removed); 8 ounces wide egg noodles; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste

Published Date: 4/8/2026

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, diced
3 large carrots, peeled and sliced into rounds
2 stalks celery, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3 cups shredded rotisserie chicken (skin and bones removed)
8 ounces wide egg noodles
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, cooking until they begin to soften, about 5 to 7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Pour in the chicken broth, bay leaves, dried thyme, and dried oregano. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld.
Stir in the shredded rotisserie chicken and egg noodles. Continue to simmer for about 8 minutes, or until the noodles are tender.
Remove the pot from the heat and discard the bay leaves. Stir in the fresh parsley and season with salt and pepper to taste. Serve hot.

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