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Rotisserie Chicken Noodle Soup

Rotisserie Chicken Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil or butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into thin rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups shredded rotisserie chicken, skin removed
  • 6 oz wide egg noodles
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh dill, plus more for serving
  • Salt and black pepper

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook, stirring occasionally, for 5 minutes until softened.
  2. Stir in the garlic and cook for 30 seconds. Pour in the broth, bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Add the egg noodles to the pot and cook until just al dente, about 5 to 6 minutes. Season with salt and pepper to taste.
  4. Remove the pot from the heat. Stir in the shredded chicken, lemon juice, and dill. Ladle into bowls, top with extra dill, and serve hot.

Notes

If you are making the soup ahead, cook the noodles separately and add them to bowls just before serving so they stay firm. The chicken can be shredded a day early and refrigerated.