Make this clean, one-pot Rotisserie Chicken Noodle Soup recipe in only half-hour. It’s the comfort meals recipe your own family craves for smooth weeknight dinners.
I love making this recipe once I have a craving for chicken noodle soup but don’t have time to make the soup completely from scratch. My circle of relatives adores this recipe that is always a win (specifically with my picky five-year-old) plus it freezes great, too!
This Chicken Noodle Soup with Rotisserie Chicken recipe is first-rate to make while illness hits your circle of relatives. We all recognize that when looking after unwell kiddos or maybe yourself, the final thing you want to think about is dinner, however, don’t worry because I’ve got you included! I want to make a huge batch of this soup for freezing and having handy in such moments. Below you’ll locate my commands for freezing this Rotisserie Chicken Noodle Soup.
SOUP FREEZING INSTRUCTIONS:
Follow all of step 1 of the recipe under. Then, flip off the warmth and add the fowl broth, chicken, carrots, bay leaf, oregano, basil, salt, and pepper. Give everything a brief stir and then put the soup into freezer quart or freezer gallon bags. Seal the bags nicely, label them with an everlasting marker, and freeze.
When you’re prepared to have the soup from the freezer, thaw the soup completely, add the soup to the pot, upload within the egg noodles (If you’re most effective heating up half of the soup, then add in 1/2 of the noodles.), and keep with rest of step 2 within the recipe instructions below
- 1 tablespoon salted butter
- 1 small white onion chopped
- 1 cup chopped celery about 2 stalks
- 2 large garlic cloves minced
- 9 cups chicken broth
- 2 1/2 cups shredded rotisserie chicken
- 10 ounces egg noodles
- 1 cup sliced carrots
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- freshly chopped parsley
In a large pot add the butter and melt over medium heat. Once the butter is melted and the foaming subsides, add the onion and celery and cook until just tender and the onion is translucent about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the chicken broth to the pot, followed by the chicken, noodles, carrots, bay leaf, oregano, basil, salt, and pepper. Give everything a stir, increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes.
Remove the bay leaf, and season the soup with salt and pepper to taste. Ladle the rotisserie chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve.