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Chicken Noodle Soup with Rotisserie Chicken

🇺🇸 United States

Servings: 8 Prep: 15 minutes Cook: 30 minutes Total: 45 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 garlic cloves
  • 1 cup carrots, diced (about 2 large carrots)
  • 1 cup celery, diced (about 2 stalks)
  • 2 tablespoons all-purpose flour
  • 1 chicken bouillon cube (optional)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 6 cups chicken broth, more if needed
  • 4 cups boiling water
  • 1 rotisserie chicken, chopped (about 3 cups)
  • 3 cups (4 oz) dry wide egg noodles
  • salt, to taste
  • chopped parsley, for garnish

Steps

  1. Melt butter in a deep pot or dutch oven over medium-high heat, then sauté onion until translucent.
  2. Add garlic and cook for 30 seconds.
  3. Add carrots and celery, and cook 2-3 minutes until they begin to soften.
  4. Sprinkle flour over the vegetables and mix until it disappears.
  5. Add spices and crumbled bouillon cube, then pour in chicken broth and boiling water.
  6. Bring to a boil, then reduce heat to medium, partially cover, and cook 5-8 minutes until carrots are tender.
  7. Add chicken and dry noodles, partially cover, and cook 6-7 minutes until noodles are soft.
  8. Add more broth if needed, then taste and adjust seasoning and salt.
  9. Garnish with chopped parsley before serving.

Source: amiraspantry.com