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Quick Rotisserie Chicken Noodle Soup Ready in 30 Minutes

rotisserie chicken noodle soup - featured image
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This quick rotisserie chicken noodle soup is the ultimate weeknight comfort food, ready in just 30 minutes. Using a store-bought rotisserie chicken and a secret trick of browning tomato paste, it delivers deep, slow-cooked flavor without the long simmer.

Ingredients

Scale
  • 1 whole rotisserie chicken (about 2–3 pounds), shredded (3–4 cups meat)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 8 cups low-sodium chicken broth
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Pull the meat off the rotisserie chicken and shred into bite-sized pieces. Discard skin and bones (or save bones for stock). Set aside.
  2. Place a large pot or Dutch oven over medium heat and add 2 tablespoons olive oil. Heat until shimmering.
  3. Add diced onion, sliced carrots, and sliced celery. Cook for 5–6 minutes, stirring occasionally, until onions are translucent and carrots start to soften.
  4. Stir in minced garlic, tomato paste, dried thyme, and dried oregano. Cook for 1–2 minutes, stirring constantly, until tomato paste darkens to a rusty red color.
  5. Slowly add 8 cups low-sodium chicken broth, scraping the bottom of the pot to loosen browned bits. Add bay leaf. Increase heat to high and bring to a boil.
  6. Once boiling, add 8 ounces wide egg noodles. Reduce heat to medium-high and cook according to package directions (usually 6–8 minutes), stirring occasionally.
  7. When noodles are almost done, stir in shredded chicken. Heat through for 1–2 minutes.
  8. Remove pot from heat. Discard bay leaf. Stir in fresh parsley and optional lemon juice. Season with salt and pepper to taste.
  9. Let soup rest for 5 minutes before serving. Ladle into bowls and enjoy.

Notes

Don’t skip browning the tomato paste—it adds deep flavor. For meal prep, cook noodles separately and store apart from broth to prevent mushiness. Use low-sodium broth to control salt. Let soup rest 5 minutes before serving for best flavor.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, quick soup, weeknight dinner, comfort food, 30 minute meal

Find it online: https://novanosh.com/quick-rotisserie-chicken-noodle-soup-ready-in-30-minutes/