Rotisserie Chicken Noodle Soup Recipe

Rotisserie chicken: Pre-cooked and shredded, this adds a rich, savory flavor to the soup.

Chicken broth: Forms the base of the soup, providing a flavorful liquid.

Carrots: Sliced for texture and sweetness.

Celery: Adds a crunchy texture and subtle flavor.

Onion: Diced to add depth and aroma.

Garlic: Minced to enhance the overall flavor.

Egg noodles: Provides a hearty, filling component to the soup.

Salt: Season to taste.

Black pepper: Adds a bit of heat and enhances the flavors.

Olive oil: Used to sauté the vegetables.

When sautéing the onion, carrots, and celery, make sure to cut them into uniform pieces. This ensures even cooking and enhances the overall texture of the soup. Additionally, to deepen the flavor, allow the vegetables to develop a slight caramelization before adding the garlic.

• whole shredded rotisserie chicken - Substitute with cooked shredded turkey: Turkey provides a similar texture and flavor profile, making it a great alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter, vegetarian option.

• sliced carrots - Substitute with sliced parsnips: Parsnips offer a slightly sweeter taste and similar texture.

• sliced celery - Substitute with sliced fennel: Fennel adds a slight anise flavor, which can add depth to the soup.

• diced onion - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh aroma of minced garlic.

• egg noodles - Substitute with rice noodles: Rice noodles are a gluten-free alternative that works well in soups.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled soup into airtight containers. For easy portioning, use individual serving-sized containers.
• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the quality of the vegetables and noodles.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can make the noodles mushy.
• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe container, cover loosely, and heat in 1-2 minute intervals, stirring in between, until hot.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
• Taste and adjust the seasoning with salt and black pepper if needed, as flavors can mellow during storage.

• For stovetop reheating:

  1. Pour the leftover soup into a large pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5-10 minutes until thoroughly warmed.
  4. Taste and adjust seasoning with salt and black pepper if needed.

• For microwave reheating:

  1. Transfer a portion of the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, then stir the soup.
  4. Continue heating in 1-minute intervals, stirring in between, until the soup is hot throughout.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbling.
  4. Stir halfway through to ensure even heating.

• For slow cooker reheating:

  1. Transfer the leftover soup into your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally, until the soup is thoroughly warmed.
  4. Taste and adjust seasoning if necessary before serving.

• Large pot: To cook the soup and combine all the ingredients.

• Wooden spoon: For stirring the vegetables and soup.

• Knife: To dice the onion and slice the carrots and celery.

• Cutting board: A surface to safely chop the vegetables.

• Measuring cups: To measure the chicken broth and egg noodles.

• Garlic press: To mince the garlic cloves.

• Ladle: For serving the soup into bowls.

• Tongs: To handle the shredded rotisserie chicken.

• Measuring spoons: To measure the olive oil and seasonings.

• Can opener: If your chicken broth is canned, you'll need this to open it.

Use pre-cut vegetables: Save time by buying pre-sliced carrots, celery, and diced onions from the store.

Pre-minced garlic: Opt for pre-minced garlic to avoid the hassle of peeling and chopping.

Quick broth: Use store-bought chicken broth to cut down on preparation time.

Rotisserie chicken: Shredding a rotisserie chicken is faster than cooking and shredding raw chicken.

One-pot cooking: Cook everything in one pot to minimize cleanup time.