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Rotisserie Chicken Noodle Soup Recipe

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★★★★★

4.6 from 99 reviews

This comforting Rotisserie Chicken Noodle Soup elevates a store-bought rotisserie chicken into a flavorful, homemade-style broth packed with tender vegetables, fresh herbs, and perfectly cooked egg noodles. Using the chicken bones and skin to simmer a rich and golden stock, this soup balances hearty ingredients with refreshing dill and parsley for a classic, soothing dish perfect for any day.

Ingredients

Scale

Broth Ingredients

  • 1 rotisserie chicken (about 3 pounds), white and dark meat hand shredded into bite-size pieces, bones and skin reserved
  • 10 black peppercorns
  • 2 bay leaves
  • 1 large yellow onion, quartered
  • 8 sprigs fresh dill (divided)
  • 8 sprigs fresh parsley (divided)
  • 3 medium carrots (for broth)
  • 3 large stalks celery (for broth)
  • 4 quarts water

Soup Ingredients

  • 3 medium carrots, peeled and cut diagonally into 1/2-inch slices
  • 3 large stalks celery, trimmed and cut diagonally into 1/2-inch slices
  • 8 ounces wide egg noodles
  • Kosher salt (about 1 tablespoon, adjust to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Prepare the Broth: Add the reserved chicken bones and skin, black peppercorns, bay leaves, quartered onion, 4 sprigs of dill, 4 sprigs of parsley, 3 carrots, and 3 stalks of celery to a large stockpot. Cover with 4 quarts of water, bring to a boil, then reduce the heat to a simmer. Let simmer uncovered until the broth turns golden and flavorful, about 50 minutes.
  2. Strain the Broth: Carefully strain the broth through a fine-mesh strainer or colander into a large bowl to remove all solids. Discard the solids. Rinse and wipe out the stockpot to prepare for the next step.
  3. Cook Vegetables and Noodles: Pour the strained broth back into the clean stockpot and bring to a boil over medium-high heat. Add the remaining 3 carrots and 3 celery stalks cut into 1/2-inch diagonal slices. Stir in the wide egg noodles. Cook until the noodles are al dente and the vegetables are tender, approximately 8 minutes.
  4. Finish Soup: Add the shredded rotisserie chicken meat to the pot. Coarsely chop the remaining 4 sprigs of dill and 4 sprigs of parsley and stir them into the soup. Season generously with kosher salt (about 1 tablespoon) and freshly ground black pepper. Bring the soup to a simmer to reheat and meld flavors. Taste and adjust seasoning with additional salt and pepper as needed before serving.

Notes

  • The key to a flavorful broth is adequate salt. Using Diamond Crystal kosher salt is recommended; if using a different brand, reduce the amount by 25% as other brands tend to be finer.
  • Simmering the broth uncovered helps concentrate the flavors and achieve a rich golden color without cloudiness.
  • Wide egg noodles are ideal for texture contrast, but any other noodle can be substituted as desired.
  • Fresh dill and parsley add brightness; do not omit as they provide crucial herbaceous notes.
  • Leftover rotisserie chicken is a convenient shortcut to add hearty protein quickly.

Keywords: rotisserie chicken soup, chicken noodle soup, homemade chicken broth, easy chicken soup, comforting soup, fresh herbs soup, egg noodle soup

Find it online: https://dinewithdylan.com/rotisserie-chicken-noodle-soup-recipe/