Rotisserie Chicken Noodle Soup

Classic comfort soup with a shortcut: a rotisserie chicken provides deep, seasoned flavor in a fraction of the time. A butter-and-flour roux thickens the broth into something closer to a gravy-style soup than a thin broth.

Prep: 10 minutes | Cook: 25 minutes | Total: About 35 minutes; add 30 minutes for optional carcass simmer | Yield: 6-8 servings

Ingredients

• 1 rotisserie chicken (shred all the meat, about 3 cups)
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 large onion, diced
• 3-4 carrots, sliced
• 3-4 celery stalks, sliced
• 4-5 cloves garlic, minced
• 8 cups chicken broth
• 2 cups water
• 8 oz wide egg noodles
• 2 bay leaves
• Salt, pepper, dried thyme, and parsley to taste

Instructions

1. Shred the chicken — pull all the meat off the rotisserie chicken. Set aside.
2. Start the roux: Melt butter in a large pot over medium heat.
3. Cook the vegetables: Add onion, carrots, and celery. Sauté 5-6 minutes until softened. Add garlic and cook 1 minute.
4. Build the roux: Sprinkle flour over the vegetables, stir for 2 minutes. This thickens the broth.
5. Add liquid: Slowly pour in broth and water, stirring to prevent lumps. Add bay leaves, thyme, salt, and pepper. Bring to a boil.
6. Cook noodles: Add egg noodles and cook 8-10 minutes until tender.
7. Add chicken: Stir in the shredded chicken and heat to 165°F, allowing more than 2-3 minutes if needed. Remove bay leaves. Taste and adjust seasoning; finish with the parsley.

Notes

• Maximum flavor: Simmer the chicken carcass in the broth and water for 30 minutes before starting, then strain it out. This optional step adds 30 minutes.
• Meal prep: Stores 3-4 days in the fridge. Keep noodles separate to avoid them getting mushy.
• Swap egg noodles for ditalini or orzo for variety.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.