Make this quick and easy Rotisserie Chicken Noodle Soup recipe in just 30 minutes. It’s the comfort food recipe your family craves for easy weeknight dinners.
Wouldn’t it be nice if when you or your kids are about to get sick, you could receive some sort of warning? Like, “Hey, your life is about to be turned upside down for the next week, get ready!” You could stock up on medicine, sterilize the house, get the laundry done, make the best chicken noodle soup recipe and do all the things.
Unfortunately, it doesn’t work that way. It’s more like, “Hey it’s the middle of the night let’s get sick!” Or, “Hey, you’re trying to work on a major presentation for work, let’s have the school nurse call to tell you one of your kiddos is super sick.” Ahhh, life, am I right?!
This Chicken Noodle Soup with Rotisserie Chicken recipe is great to make when sickness hits your family. We all know that when taking care of sick kiddos or even yourself, the last thing you want to think about is dinner, but don’t worry because I’ve got you covered!
I like to make a big batch of this soup for freezing and having on hand in such moments. Below you’ll find my instructions for freezing this easy Rotisserie Chicken Noodle Soup.
1 tablespoon salted butter
1 small white onion chopped
1 cup chopped celery about 2 stalks
2 large garlic cloves minced
9 cups chicken broth
2 ½ cups shredded rotisserie chicken
10 ounces egg noodles
1 cup sliced carrots
1 bay leaf
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
freshly chopped parsley
In a large pot add the butter and melt over medium heat. Once the butter is melted and the foaming subsides, add the onion and celery and cook until just tender and the onion is translucent about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the chicken broth to the pot, followed by the chicken, noodles, carrots, bay leaf, oregano, basil, salt, and pepper. Give everything a stir, increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes.
Remove the bay leaf, and season the soup with salt and pepper to taste. Ladle the rotisserie chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve.