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Easy Rotisserie Chicken Soup with Homemade Egg Noodles

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A cozy and comforting chicken soup made with rotisserie chicken and homemade egg noodles, perfect for quick and satisfying meals.

Ingredients

Scale
  • 3 cups shredded rotisserie chicken (skin removed for less fat, optional to keep some for richness)
  • 6 cups chicken broth (preferably low-sodium)
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped (optional, for garnish)
  • Egg noodles (homemade):
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour (plus extra for rolling)
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 2 tbsp olive oil or butter (for sautéing veggies)
  • Salt and pepper to taste
  • 1 tsp dried thyme
  • 1 bay leaf (optional)

Instructions

  1. Prepare the egg noodle dough: In a mixing bowl, whisk together 2 large eggs, 1 tbsp olive oil, and 1/4 tsp salt until combined. Gradually add 1 cup all-purpose flour, stirring until a dough forms. Knead on a floured surface for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 20 minutes.
  2. Shred the rotisserie chicken: Remove skin and bones from the chicken, shredding the meat into bite-sized pieces. Set aside about 3 cups.
  3. Sauté the vegetables: Heat 2 tbsp olive oil or butter in a large pot over medium heat. Add chopped onion, sliced carrots, and celery. Cook until softened and fragrant, about 5-7 minutes. Stir in minced garlic and cook for another 30 seconds to 1 minute, careful not to burn it.
  4. Add broth and seasonings: Pour in 6 cups chicken broth. Add dried thyme and bay leaf. Bring to a gentle simmer and cook for 10 minutes, letting the flavors meld.
  5. Roll out and cut noodles: On a floured surface, roll the dough thin—about 1/16 inch (1.5 mm). Use a sharp knife or pizza cutter to slice into 1/4-inch (6 mm) wide strips. Toss noodles lightly with flour to prevent sticking.
  6. Add noodles and chicken to soup: Carefully add shredded chicken and noodles to the simmering broth. Cook for 5-7 minutes or until noodles are tender but not mushy. Stir occasionally to prevent noodles from clumping.
  7. Final seasoning and garnish: Remove bay leaf. Taste and adjust salt and pepper as needed. Stir in chopped fresh parsley just before serving.
  8. Serve warm: Ladle into bowls and enjoy the cozy, nourishing flavors.

Notes

Resting the noodle dough for 20 minutes is crucial for easy rolling and smooth noodles. Dust noodles with flour before cooking to prevent clumping. Add noodles to simmering broth, not boiling, to maintain texture. Use rotisserie chicken for quick prep. If broth is too thin after cooking noodles, add a splash more broth or water. Store leftovers in airtight container for up to 3 days; reheat gently with added broth or water to loosen noodles. Freeze broth and chicken separately without noodles for best texture.

Nutrition

Keywords: rotisserie chicken soup, homemade egg noodles, chicken soup recipe, comfort food, easy chicken soup, cozy soup, homemade noodles

Find it online: https://prismtaste.com/easy-rotisserie-chicken-soup-with-homemade-egg-noodles-recipe-for-cozy-comfort/