Rotisserie Chicken Noodle Soup
Rotisserie chicken noodle soup is my quick and easy way of making the most flavorful soup to enjoy on a chilly day. Using leftover rotisserie chicken is a great way to save time and make the most of every part of the bird.
Equipment
- 1 large pot
Ingredients
- ¾ cup shredded rotisserie chicken meat (fully cooked, without skin or bones)
- 1 tablespoon ghee butter or oil
- 4 cups (32oz) low sodium chicken broth*
- 1 celery stock, chopped
- 2 carrots, sliced or chopped
- ½ small onion, diced
- 1 garlic clove, minced
- ½ teaspoon fresh thyme, chopped or use dried thyme or oregano
- ½ teaspoon salt
- 1 cup uncooked eggs noodles
- 1 teaspoon lemon juice
Instructions
- In a medium or large pot, heat ghee butter. Add chopped celery, sliced carrots and diced onion. Cook over medium heat until thee veggies soften. Add diced garlic an fresh thyme. Cook over medium heat, stirring often until aromatic.
- Pour 4 cups of chicken broth and bring to a boil. Reduce the heat to medium and boil for 10 minutes.
- Add 2 cup of noodles and boil on medium for another 8 minutes or until the noodles are tender.
- Reduce the heat to low, add shredded chicken and lemon juice. Taste the soup and add more salt or lemon juice if needed. Serve with some fresh black pepper, chopped fresh dill, parsley or thyme on top.
Notes
Broth*: if you do not have chicken broth, you can use water with added chicken bullion.
Cooking the noodles: if you prepare the soup ahead of time, cook and store the noodles separately. Add them to the soup before serving.
Nutrition
Calories: 175kcalCarbohydrates: 11.5gProtein: 13.2gFat: 6.3gSodium: 412mgFiber: 0.9gSugar: 1.4g
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