Rotisserie Chicken Noodle Soup Recipe

Introduction

This Rotisserie Chicken Noodle Soup is a comforting and flavorful way to use a whole rotisserie chicken. It combines rich homemade broth with tender chicken, fresh herbs, and perfectly cooked egg noodles for a classic favorite that’s easy to prepare.

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
• 8 sprigs fresh parsley
• 6 medium carrots, peeled
• 6 large stalks celery, trimmed
• 8 ounces wide egg noodles
• Kosher salt and freshly ground black pepper

Instructions

1. Step 1: Add the chicken bones and skin, peppercorns, bay leaves, quartered onion, 4 sprigs of dill, 4 sprigs of parsley, 3 peeled carrots, and 3 celery stalks to a large stockpot. Cover with 4 quarts of water and bring to a boil. Reduce to a simmer and cook until the broth is golden, about 50 minutes.
2. Step 2: Strain the stock through a fine-mesh strainer or colander into a large bowl, discarding the solids. Wipe out the stockpot and pour the strained broth back in. Bring it to a boil over medium-high heat.
3. Step 3: Slice the remaining 3 carrots and 3 celery stalks diagonally into 1/2-inch pieces. Add them to the boiling stockpot along with the egg noodles. Cook until the noodles are al dente and the vegetables are tender, about 8 minutes.
4. Step 4: Stir in the shredded chicken meat. Coarsely chop the remaining 4 sprigs each of dill and parsley and add to the soup. Season with 1 tablespoon kosher salt and freshly ground black pepper. Simmer gently to reheat, then taste and adjust seasoning as needed.

Tips & Variations

• For a clearer broth, skim any foam or impurities from the surface while simmering the stock.
• Substitute fresh herbs with dried herbs if needed, using about one-third the amount.
• Use different types of noodles, such as egg or small pasta shapes, according to your preference.
• Add a squeeze of fresh lemon juice or a splash of vinegar to brighten the soup before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to avoid overcooking the noodles. For longer storage, freeze the soup without noodles for up to 3 months and add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the broth ahead of time?

Yes, you can prepare the broth a day or two in advance and refrigerate it. This allows the flavors to deepen. Just skim off any solidified fat before reheating.

What can I use if I don’t have fresh herbs?

Dried herbs can be used as a substitute. Use about one-third the quantity, and add them earlier during the broth simmering to release their flavors.