Cozy Rotisserie Chicken & Garden Vegetable Noodle Soup
A warm and comforting bowl of soup featuring rotisserie chicken, fresh garden vegetables, and egg noodles, perfect for busy weeknights or chilly Sundays.
Ingredients
For the Soup Base
- 1 whole rotisserie chicken, shredded
- 8 cups chicken broth homemade if you’re feeling ambitious!
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Extras
- Fresh parsley for garnish or whatever greenery you have on hand!
- Optional: Squeeze of lemon for a zesty finish
Instructions
Preparation
- In a large pot, add the chicken broth and bring it to a gentle boil over medium heat.
- In a skillet, sauté your diced carrots, celery, and bell pepper in a splash of olive oil for about 5-7 minutes until they're just starting to soften.
Cooking
- Once the veggies are tender, add them to the pot of chicken broth along with the garlic, thyme, oregano, and salt and pepper. Allow everything to simmer together for 15 minutes.
- Toss in the egg noodles and shredded rotisserie chicken. Let it simmer for another 10 minutes or until the noodles are al dente.
Serving
- Ladle generous portions into bowls, top with chopped parsley and a squeeze of lemon if desired.
Notes
This soup can be made ahead and stores well in the refrigerator for 3-4 days. Feel free to sneak in some spinach or kale for added nutrients.