My Easy Rotisserie Chicken Noodle Soup Recipe

It’s a cold winter day and you’ve had a long day at school or work. You want to bundle up with your favorite TV show, cozy blankets, and a nice bowl of chicken noodle soup. This recipe is freezer friendly and when it defrosts you can adjust the seasoning as much as you’d like. Also, I don’t measure my seasonings or veggies because I usually just make as much as I want but I have included measurements if you need them 🙂 Please let me know if you make this.

What you’ll need

  • a bit pot
  • olive oil
  • Couple tablespoons of butter
  • celery (2-3 stalks)
  • carrots (2-3 stalks)
  • chicken broth 3-4 cups. IF you run out of chicken broth add water because the noodles will absorb a good amount of liquid. Adjust your seasonings after.
  • 1/2 of a white onion
  • wide egg noodles. You won’t need to use the whole package. Egg noodles absorb a lot of liquid and they cook FAST.
  • garlic (as much as you want). I LOVE garlic. I usually mince up to 4 cloves.
  • 1 whole rotisserie chicken. (shred it). You can use as much or as little as you want. I use about 3/4 of the bird because I like my noodle soup with a lot of chicken. Save the rest of it and throw it into a salad, sandwich, or whatever you fancy!

Seasonings

  • salt and pepper
  • garlic powder
  • 2 bay leaves
  • dried parsley
  • dried thyme
  • dried rosemary
  • cayenne pepper or red chili flakes (if you like a little heat)

What you’ll do

  1. Shred your rotisserie chicken. You can use as little or as much chicken if you want and save the rest of the bird for later
  2. IMG-5393Mince your onion and garlic. Wash your carrots and celery. Cut your carrot down long ways and then chop them up. Depending on how big your veggies are make sure that they are bite size.
  3. Heat up olive oil and melt your butter in your big pot using medium heat. The butter slows down the heating rate of the olive oil and adds some extra flavor. You can tell how hot it is by hovering your hand a few inches away from the bottom. When your hand gets warm add in your onion and garlic. Let it sweat so your onion is translucent
  4. Once your garlic is fragrant, your butter is melted, and your onions are almost clear.  dd in your celery and carrots. This will take some time to cook down. About 7-8 minutes. You can add your seasonings at this time. DO NOT add the bay leaves quite yet. Give it a few good stirs every couple of minutes. Keep an eye on it. If you notice some bits are cooking too fast then turn down your heat.
  5. Add your chicken broth and add  our bay leaves. Bring it up to a boil. Once it starts boiling, give it a taste and adjust your seasonings if you need to.
  6. Add your shredded chicken and lower the heat. Let it simmer for 30-45 minutes.
  7. Once all the seasonings and chicken have melded together you can add your egg noodles. Again, egg noodles absorb a lot of the liquid. If you like a broth-y soup add water or more chicken stock. The egg noodles take about 10 minutes to cook at a medium heat setting.
  8. Once the egg noodles are cooked all the way through and you’re happy with how it’s tasting you can serve!

 

 

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