Easy Leftover Rotisserie Chicken Noodle Soup
This Easy Leftover Rotisserie Chicken Noodle Soup takes less than an hour to make and is the ultimate comfort food. Perfect for busy weeknights!
Servings: 6
Calories: 385kcal
Equipment
- 1 Large Saucepan or Dutch Oven
Ingredients
- 1 Tablespoon olive oil
- 2 medium carrots peeled and diced (see notes)
- 2 medium celery stalks diced (see notes)
- 1 medium yellow onion diced (see notes)
- ½ teaspoon kosher salt or MSG-salt
- 2 medium cloves garlic minced
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme
- 1 bay leaf
- 8 cups chicken stock
- 6 ounces dried pasta or egg noodles (see notes)
- 1 pound meat from rotisserie chicken, bones and skin removed, cut into bite-sized pieces
Instructions
- Heat 1 Tablespoon olive oil in a Dutch oven or large saucepan over medium-high heat. Add the diced carrots, celery, onion, and 1/2 teaspoon kosher salt and cook, stirring occasionally until softened and just starting to brown, about 8 minutes. Stir in the minced garlic, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon dried thyme and cook until fragrant, about 1 minute.
- Slowly pour in 8 cups chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a boil. Add 6 ounces dried pasta or egg noodles and 1 bay leaf then reduce heat to medium. Simmer for 10-12 minutes until the pasta is soft and fully cooked.
- Stir in the chicken and cook until the chicken is heated through, about 3-5 minutes. Add additional salt and/or pepper to taste if needed. Remove the bay leaf and serve.
Notes
To save time chopping vegetables, replace the carrots, celery, and onion with 4 cups of frozen mirepoix mix.
The volume of dried pasta you need will vary depending on what type you choose to use. I used a very small dried pasta (alphabet-shaped), and used 1 cup. 6 ounces of a larger shaped pasta like penne or egg noodles will take up more space, more like 2 cups. Measure your pasta by weight for the most accurate measurement.
To make this soup gluten-free, use gluten-free pasta, or replace the pasta with an equal amount of rice.
Nutrition
Calories: 385kcal | Carbohydrates: 37g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 532mg | Potassium: 674mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3447IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg
