Description
This Rotisserie Chicken Soup is a quick and comforting American classic made using shredded rotisserie chicken, fresh vegetables, and flavorful spices simmered in a rich broth. It combines tender chicken with vibrant veggies and egg noodles, making for a hearty, satisfying meal perfect for any day.
Ingredients
Vegetables & Aromatics
- 1 cup yellow onion, chopped
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- ⅛ cup fresh parsley, chopped
Oils & Seasonings
- 1 teaspoon avocado oil
- ½ teaspoon coarse kosher salt or sea salt (for sautéing vegetables)
- ½ teaspoon black pepper (for sautéing vegetables)
- ½ teaspoon coarse kosher salt or sea salt (for soup)
- ½ teaspoon ground black pepper (for soup)
- ½ teaspoon garlic powder
- ⅐ teaspoon onion powder
- ⅛ teaspoon paprika
- ⅛ teaspoon red pepper flakes
- 1 teaspoon dried oregano
Broth & Liquids
- 1 carton (32 oz) low-sodium chicken broth
- 1 carton (32 oz) low-sodium vegetable broth
Corn
- 1 can (15 oz) corn, drained
- 1 can (15 oz) creamed corn
Pasta & Protein
- 3 cups dry egg noodles (approximately 6 oz.)
- ½ to 1 pound cooked shredded rotisserie chicken
Instructions
- Sauté Vegetables: To a large pot over medium heat, add the chopped onion, carrots, celery, avocado oil, ½ teaspoon salt, and ½ teaspoon black pepper. Stir and cook for 4 minutes or until the onions are translucent, allowing the vegetables to soften and release flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to toast the garlic and deepen the aroma without burning it.
- Add Broth and Corn: Pour in the chicken broth and vegetable broth, then add the drained corn and creamed corn. Stir to combine all ingredients evenly.
- Season Soup and Simmer: Add parsley, dried oregano, ½ teaspoon salt, ½ teaspoon black pepper, garlic powder, onion powder, paprika, and red pepper flakes to the pot. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to marry the flavors.
- Cook Noodles: Add the dry egg noodles to the simmering soup and cook uncovered for 8 minutes or until noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Add Chicken: Stir in the shredded rotisserie chicken. Continue cooking and stirring for 5 minutes until the chicken is fully heated through and incorporated into the soup.
- Adjust Seasonings and Serve: Taste the soup and add more salt and black pepper as needed according to your preference. Serve hot for a comforting meal.
Notes
- Use leftover rotisserie chicken for convenience, but cooked shredded chicken from any source works well.
- Adjust the amount of red pepper flakes based on your heat preference.
- Low-sodium broths ensure you can control the salt level for dietary needs.
- For a thicker consistency, add more creamed corn or reduce the broth slightly.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: American
