This easy chicken noodle soup with rotisserie chicken is a warm and creamy meal that’s perfect for busy weeknights. Packed with tender vegetables and hearty egg noodles, it’s both quick and nutritious. Feel free to use common ingredients you have on hand to make it your own! Enjoy a comforting bowl today!
Ingredients Needed:
- 1 rotisserie chicken, shredded (skin removed)
- 2 whole carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 1/2 medium onion, diced (optional, about 1/2 cup)
- 1 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp white pepper (more to taste)
- 1/4 tsp ground thyme
- 2 tsp parsley flakes
- 16 oz frozen “homemade” egg noodles (about 4 cups)
- 3 Tbsp all-purpose flour
- 8 cups low-sodium chicken broth (or 2 quarts)
How To Cook Rotisserie Chicken Noodle Soup :
- Prepare the Broth: In a large pot, bring 8 cups of low-sodium chicken broth to a boil.
- Add Vegetables: Once boiling, add the diced carrots, celery, and optional onions to the pot. Then, add salt, turmeric, white pepper, thyme, and parsley flakes. Stir to combine and let simmer for 10 minutes until the vegetables are tender.
- Add Noodles and Chicken: Add the frozen egg noodles and shredded rotisserie chicken to the pot. Cook for 8 to 10 minutes until the noodles are tender.
- Thicken the Broth: In a separate bowl, mix the flour with a little water until smooth. Pour this mixture into the soup, stir well, and simmer for another 5 minutes until the broth thickens slightly. Taste and adjust seasonings if necessary.
Recipe Tips
- Use Low-Sodium Broth: This helps control the salt level in your soup, allowing you to adjust the flavor to your liking without making it too salty.
- Shred the Chicken While Warm: Shredding the rotisserie chicken while it’s still warm makes it easier to pull apart and gives you the best texture in the soup.
- Don’t Overcook the Noodles: Add the egg noodles just before serving to keep them from becoming mushy. They should be cooked until al dente for the best bite.
- Add Fresh Herbs: Fresh parsley or thyme can elevate the flavor of your soup. Add them right before serving for a burst of freshness.
- Store Properly: If you have leftovers, store the soup and noodles separately. This prevents the noodles from getting too soft and soggy in the fridge.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover chicken noodle soup in an airtight container and store it in the fridge. It will be good for up to 3 days.
- Freeze: To freeze the soup, let leftover chicken noodle soup cool completely and then pour it into a freezer-safe container, leaving some space at the top for it to expand. You can freeze it for up to 3 months. To thaw, move the container to the fridge for several hours or overnight before reheating.
- Reheating: Reheat leftover chicken noodle soup on the stove over medium heat, stirring occasionally, until hot. Alternatively, microwave in a safe bowl for 2-3 minutes, stirring halfway, until heated through.
Nutrition Facts
Serving Size: 1 cup (about 248g)
- Calories: 145
- Total Fat: 4.7g
- Saturated Fat: 1.2g
- Cholesterol: 24mg
- Sodium: 2.1mg
- Potassium: 145mg
- Total Carbohydrate: 18.4g
- Dietary Fiber: 2.7g
- Sugars: 0g
- Protein: 7.2g
Try More Pioneer Woman Recipes:
- Pioneer Woman Italian Chicken Noodle Soup
- Pioneer Woman Chicken Enchilada Soup
- Pioneer Woman Mexican Chicken Soup
- Pioneer Woman Chicken And Rice Soup
- Pioneer Woman Chicken Parmesan Soup
Pioneer Woman Rotisserie Chicken Noodle Soup
Description
This easy chicken noodle soup with rotisserie chicken is a warm and creamy meal that’s perfect for busy weeknights. Packed with tender vegetables and hearty egg noodles, it’s both quick and nutritious. Feel free to use common ingredients you have on hand to make it your own! Enjoy a comforting bowl today!
Ingredients
Instructions
- Prepare the Broth: In a large pot, bring 8 cups of low-sodium chicken broth to a boil.
- Add Vegetables: Once boiling, add the diced carrots, celery, and optional onions to the pot. Then, add salt, turmeric, white pepper, thyme, and parsley flakes. Stir to combine and let simmer for 10 minutes until the vegetables are tender.
- Add Noodles and Chicken: Add the frozen egg noodles and shredded rotisserie chicken to the pot. Cook for 8 to 10 minutes until the noodles are tender.
- Thicken the Broth: In a separate bowl, mix the flour with a little water until smooth. Pour this mixture into the soup, stir well, and simmer for another 5 minutes until the broth thickens slightly. Taste and adjust seasonings if necessary.
Notes
- Use Low-Sodium Broth: This helps control the salt level in your soup, allowing you to adjust the flavor to your liking without making it too salty.
- Shred the Chicken While Warm: Shredding the rotisserie chicken while it’s still warm makes it easier to pull apart and gives you the best texture in the soup.
- Don’t Overcook the Noodles: Add the egg noodles just before serving to keep them from becoming mushy. They should be cooked until al dente for the best bite.
- Add Fresh Herbs: Fresh parsley or thyme can elevate the flavor of your soup. Add them right before serving for a burst of freshness.
- Store Properly: If you have leftovers, store the soup and noodles separately. This prevents the noodles from getting too soft and soggy in the fridge.
Pioneer Woman Rotisserie Chicken Noodle Soup