1. Can I make this soup in a slow cooker?

Yes! This rotisserie chicken noodle soup can easily be made in a slow cooker. Simply add all the ingredients (except the noodles) into the slow cooker and cook on low for 4-6 hours. Add the noodles during the last 30 minutes of cooking, and you’ll have a perfect bowl of soup ready to serve.

2. Can I use frozen vegetables in this recipe?

While fresh vegetables are recommended for the best flavor and texture, you can certainly use frozen vegetables if that’s what you have on hand. Just be sure to adjust the cooking time, as frozen vegetables may cook faster than fresh ones.

3. Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Just be aware that the noodles may absorb some of the broth as it sits, so you may need to add a little more broth when reheating to achieve the right consistency.

Easy Rotisserie Chicken Noodle Soup Recipe

Description

This easy and comforting **Rotisserie Chicken Noodle Soup** is made with simple ingredients like rotisserie chicken, vegetables, and egg noodles. Perfect for busy nights or chilly days, this hearty soup comes together in less than an hour and is packed with flavor. Whether you make it on the stove or in the slow cooker, it’s a satisfying and cozy meal for the whole family.

Ingredients

Scale

1 rotisserie chicken, shredded
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves garlic, minced
8 cups chicken broth
2 bay leaves
1 teaspoon thyme
4 cups egg noodles
Salt and pepper to taste

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Instructions

Prepare the vegetables: chop the carrots, celery, and onion. Mince the garlic.
Sauté the vegetables: Heat oil in a large pot and sauté the onions, carrots, and celery for 5 minutes until softened. Add garlic and cook for another 1-2 minutes.
Add the broth and seasonings: Pour in the chicken broth, thyme, bay leaves, salt, and pepper, and stir to combine.
Shred the rotisserie chicken and add it to the pot. Then add the egg noodles and bring to a boil.
Simmer: Reduce the heat to a simmer and cook for 10-12 minutes or until the noodles are tender.
Taste and adjust: Taste the soup and add more salt or pepper as needed. Remove the bay leaves before serving.
Serve: Ladle the soup into bowls and serve hot.

Notes

For slow cooker: Add all ingredients except the noodles and cook on low for 4-6 hours. Add the noodles in the last 30 minutes of cooking.
Frozen vegetables can be used if fresh ones are unavailable. Adjust the cooking time accordingly.
To make gluten-free, replace egg noodles with gluten-free pasta.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat with extra broth as needed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stove top
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 800mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 22g
Cholesterol: 50mg