Rotisserie Chicken Noodle Soup

If there’s just one food that brings my blood-pressure down, it’s absolutely chicken noodle soup.

I spent this Thanksgiving with just my immediate family and fiancé, and when I got back to real life, I craved a bowl of comfort that would bring me back to the coziness of the holiday!

Store-bought chicken noodle soup is good in a pinch, but there’s nothing better than homemade chicken noodle soup made with moist, tender rotisserie chicken.

There’s a special secret ingredient in this recipe too that makes all the difference! 😉

Check out my new recipe video below and subscribe to my brand new YouTube channel for recipe videos every week!

 

 

 

Makes: roughly 6 large portions

Prep time: 30 minutes

Cook time: 45 minutes

Total time: 1 hour and 15 minutes

The Ingredients

2 rotisserie chickens that are roughly 2-pounds each

½ pound wide egg noodles

12-13 cups low-sodium chicken stock

2 medium yellow onions, chopped

4 large carrots, peeled & chopped

4 large celery stalks, chopped

2 large garlic cloves, minced

2 parmesan cheese or Parmigiano-Reggiano rinds (the secret ingredient!)

2 bay leaves

Small handful chopped fresh parsley (or 1 teaspoon of dried parsley)

½ tablespoon dried oregano (or sub dried thyme)

Extra virgin olive oil

Black pepper to taste

 

 

 

The Steps

Use a sharp knife to carve cooled rotisserie chickens, using your fingers to remove the skin and pull apart into large chunks of meat. Set chicken chunks aside in a bowl.

In a large stock pot, add olive oil to just coat the bottom of the pot, onions, carrots, celery, and garlic. Sweat veggies over medium heat for 4-5 minutes.

Add chicken chunks and stock. It may look like a lot of stock but the chicken and noodles added later will absorb a lot of liquid! Stir.

Add bay leaves, cheese rinds, and oregano. Gently stir.

Turn heat to high and cover pot, bringing soup to a simmer. This might take 10-15 minutes! Monitor so the soup doesn’t suddenly boil over!

Once the soup starts to simmer, stir, turn heat to low, and cover again for 15 more minutes.

Add dried noodles, parsley, and black pepper to taste. Stir. Let cook over low heat for 12 minutes, stirring halfway through.

Remove bay leaves and cheese rinds.

Serve as-is or with a sprinkle of parmesan cheese!

Keep in the fridge for up to 5 days. The soup freezes well but you may want to add noodles to the soup before serving so they don’t get mushy when reheating!

 

 

 

The Steps with Video

Check out and subscribe to my new YouTube channel with recipe videos posted every week! Yay!

YouTube video

 

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