Easy and Comforting Leftover Rotisserie Chicken Noodle Soup
Homemade chicken noodle soup without the fuss! This Easy and Comforting Leftover Rotisserie Chicken Noodle Soup utilizes leftover store bought rotisserie chicken and simple pantry ingredients for a warm and delicious bowl of chicken noodle soup that satisfies!
Servings: 4
Equipment
- Dutch oven or large stock pot
Ingredients
- 2 tablespoon butter
- 2 stalks celery, diced
- 1 small onion, diced
- 3 large carrots, peeled and cut into ½” rings
- 3 cloves garlic, minced
- 1 ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon salt (plus more to taste when finishing soup)
- ¼ teaspoon freshly ground black pepper (plus more to taste when finishing soup)
- 8 cups chicken stock (store bought or homemade, preferably low sodium)
- 1 tablespoon fresh parsley, chopped
- 2 ½ cups dry egg noodles
- 2 cups leftover rotisserie chicken, shredded (bones and skin discarded)
Instructions
- Add butter lo a large stock pot or dutch oven, and heat over medium heat. 2. Once melted, add celery, onion and carrots. 3. Cook 5-7 minutes, stirring occasionally, until slightly softened. 4. Add garlic, Italian seasoning, crushed red pepper flakes, salt and pepper. 5. Stir and cook until just fragrant, about 30 seconds. 6. Add chicken stock bring to a boil over high heat. 7. Once boiling, reduce heat to medium and cook 10-12 minutes, until veggies are tender. 8. Add the dry egg noodles, shredded chicken and parsley and cook until noodles are tender, 10-12 minutes. 9. Taste for seasoning and add salt and pepper to taste. 10. Serve hot with additional parsley, if desired.