Chicken Soup with Rotisserie Chicken Recipe
Easy rotisserie chicken noodle soup packed with hearty veggies and classic comfort-food flavor.
Servings 8
Calories 325kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion diced
- 2 cups chopped celery about 3 stalks
- 2 cups chopped carrots about 2 large carrots
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme leaves
- ¼ cup all purpose flour
- 8 to 10 cups chicken stock or broth
- 8 ounces egg noodles
- 1 rotisserie chicken bones and skin removed and meat shredded
- salt and pepper to taste
Instructions
- Heat oil and butter in a large pot. Add the onion, celery, carrots, oregano, parsley and thyme and cook until the onions are translucent, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Sprinkle in the flour and cook, stirring, for about a minute or two.
- Add a little bit of the chicken broth to deglaze the pot, then pour in the remaining broth and bring the soup to a simmer.
- Stir in the chicken and noodles, and continue simmering until the chicken is heated through and the noodles are al dente, about 10 minutes. Season to taste with salt and pepper.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes
- Add more broth as needed; the noodles will absorb liquid as the soup sits.
- Season at the end, as broth and rotisserie chicken already contain salt.
- Store leftovers in the refrigerator for up to 4 days.
- Try making your own noodles with our homemade egg noodles recipe!
Nutrition
Calories: 325kcal