Sometimes, all you need is a bowl of something warm, comforting, and utterly delicious to turn your day around. This rotisserie chicken soup recipe is your ticket to flavor town, with minimal effort and maximum taste.
Why This Recipe Works
- Time-Saver: Using a rotisserie chicken cuts down on prep time without sacrificing flavor.
- Flavor-Packed: The bones and skin from the chicken add depth to the broth, making it richer than your average soup.
- Versatile: Easily adaptable with whatever veggies or noodles you have on hand.
- Comforting: There’s something inherently soothing about a warm bowl of chicken soup, especially when it’s this good.
Ingredients
- 1 rotisserie chicken, meat shredded
- 8 cups chicken broth
- 2 cups water
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 cups egg noodles
- 2 tbsp olive oil
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until they start to soften, about 5 minutes. Stir in the garlic, thyme, and rosemary, cooking for another minute until fragrant. This builds a flavor base that’ll make your soup sing.
Step 2: Build the Broth
Pour in the chicken broth and water, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes. This allows the vegetables to soften further and the flavors to meld beautifully.
Step 3: Add the Chicken and Noodles
Stir in the shredded chicken and egg noodles, cooking until the noodles are tender, about 8 minutes. The chicken is already cooked, so you’re just warming it through and letting the noodles soak up that delicious broth.
Step 4: Season to Perfection
Now’s the time to taste and adjust the seasoning with salt and pepper. Remember, you can always add more, but you can’t take it out, so go easy at first.
Step 5: Serve and Enjoy
Ladle the soup into bowls and serve hot. If you’re feeling fancy, a sprinkle of fresh parsley or a squeeze of lemon can add a nice brightness to the dish.
Tips and Tricks
For an even richer broth, let the soup simmer for an additional 20-30 minutes before adding the noodles. This extra time allows the flavors to deepen. If you’re short on time, using pre-shredded chicken from the store is a great shortcut. And for those who love a bit of heat, a dash of cayenne pepper or a few red pepper flakes can add a nice kick.
Recipe Variations
- Gluten-Free: Swap the egg noodles for your favorite gluten-free pasta or rice.
- Vegetable-Packed: Add in some spinach, kale, or zucchini for an extra veggie boost.
- Creamy Version: Stir in a cup of heavy cream or coconut milk for a richer, creamier soup.
- Spicy Twist: Add diced jalapeños or a spoonful of harissa for some heat.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables as directed, then transfer everything except the noodles to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.
How long does this soup keep?
Stored in an airtight container, the soup will last in the fridge for up to 4 days. The noodles may absorb some of the broth over time, so you might need to add a little water or broth when reheating.
Can I freeze this soup?
Yes, but it’s best to leave out the noodles if you plan to freeze it. Cooked noodles can become mushy when thawed. Add them fresh when you reheat the soup.
Summary
This rotisserie chicken soup is a quick, flavorful, and comforting meal that’s perfect for any day of the week. With simple ingredients and easy steps, it’s a foolproof recipe that’ll warm you from the inside out.
