Rotisserie Chicken Soup
There is nothing quite like a hot bowl of soup on a chilly afternoon. When the wind is blowing outside or when you are feeling a little bit under the weather, chicken soup is the best medicine.
It is a meal that feels like home. For many years, I thought making good soup meant standing over a stove for four or five hours. I thought I had to boil a whole chicken and chop vegetables for an hour.
Then, I discovered the magic of the Rotisserie Chicken. By using a chicken that is already cooked and seasoned from the grocery store, we save so much time. This recipe is designed for everyone.
I have kept the steps very simple and the words very easy to understand. Let’s get cooking!
Why This Recipe is Perfect for Everyone
I love this recipe because it removes all the “hard work.” You do not need to worry about raw meat or long cooking times.
- It is soft: The vegetables and chicken are cooked until they are very tender. This makes the soup easy to eat and easy to digest.
- It is safe: You spend less time using sharp knives and less time near a hot stove.
- It uses one pot: You only need one large pot to make the soup. This means there is very little cleanup at the end.
- Low Salt: Since we use low-salt broth, it is much better for your heart and blood pressure than canned soups.
The Ingredients
Here are all the ingredients you’ll be needing to make this healthy rotisserie chicken soup
| Ingredient | Quantity |
|---|---|
| Rotisserie Chicken (Meat pulled off and shredded) | 4 to 6 cups |
| Chicken Broth (Low salt or no salt) | 8 cups (2 quarts) |
| Dry Egg Noodles (This is your Pasta) | 2 cups |
| Carrots (Sliced into small circles) | 2 cups |
| Yellow Onion (Chopped into small pieces) | 1 cup |
| Celery (Chopped into small pieces) | 1/2 cup |
| Olive Oil | 1 tablespoon |
| Garlic (Small pieces or minced) | 1 tablespoon |
| Parmesan Cheese Rind (The hard end of the cheese) | 1 piece (optional) |
| Bay Leaves | 3 leaves |
| Dried Parsley | 1/2 teaspoon |
| Dried Thyme | 1/4 teaspoon |
| Black Pepper | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
Step-by-Step Instructions (Stovetop)
1. Get the Chicken Ready
Start with your store-bought rotisserie chicken. While it is still warm, pull the meat away from the bones.
Use your hands or a fork to shred it into bite-sized pieces. Throw away the skin and the bones (or save the bones in the freezer to make broth another day!). Put the meat in a bowl and set it aside.
2. Cook the Vegetables
Place a large soup pot on your stove. Turn the heat to “Medium.” Add 1 tablespoon of olive oil.
Once the oil is warm, put in your chopped onion, celery, and garlic. Use a big spoon to stir them. Cook them for about 5 to 10 minutes.
You want them to smell good and look a little bit soft.
3. Add the Carrots and Spices
Add your sliced carrots to the pot. Stir in the salt, black pepper, dried parsley, and dried thyme. Also, add the 3 bay leaves.
If you have a Parmesan cheese rind (the hard end of the cheese block), drop it in now. It adds a wonderful, rich flavor to the water!
4. The Big Simmer
Pour in the 8 cups of chicken broth. Add your shredded chicken. Turn the heat up to “High” until the water starts to bubble.
Once it bubbles, turn the heat down to “Low.” Put a lid on the pot and let it cook for 25 minutes. This makes the carrots soft and lets the spices mix together.
5. The Noodle Trick
Important Tip: Do not cook the noodles in the big pot of soup if you want to eat the soup the next day. If the noodles sit in the soup in the fridge, they become very mushy and soft.
- The Best Way: Boil a separate small pot of water. Cook your egg noodles in that water.
- To Serve: Put a scoop of cooked noodles into your bowl, then pour the hot soup over them. This keeps the noodles firm and delicious!
Different Ways to Cook
If you do not want to use the stovetop, you can use these machines:
The Slow Cooker (Crockpot)
- Fry the onion, celery, and garlic in a pan first for 5 minutes.
- Put everything (except the noodles) into the slow cooker.
- Cook on Low for 6 hours or High for 4 hours.
- Cook the noodles separately before you eat.
The Instant Pot (Pressure Cooker)
- Turn on “Sauté” mode. Cook the onion, celery, and garlic in oil.
- Add carrots, spices, chicken, and broth.
- Put the lid on. Close the valve to “Sealing.”
- Set to Pressure Cook for 7 minutes.
- Wait 10 minutes, then let the steam out.
How to Store Your Soup
If you have soup left over, it is very easy to save.
- In the Fridge: Put the soup in a container with a tight lid. It will stay good for 3 days.
- In the Freezer: You can put this soup in plastic bags or tubs. It stays fresh for up to 3 months. When you want to eat it, let it melt in the fridge overnight and then warm it up on the stove.
- Remember: Always store your noodles in a separate container so they don’t get soggy.
Tips for a Better Soup
- Small Cuts: Try to cut your carrots into very thin circles. This helps them cook faster and makes them easier to chew.
- The Bay Leaves: Don’t forget to take the bay leaves out before you serve the soup. You should not eat the leaves; they are only there to add flavor to the water.
- The Cheese Rind: If you used a Parmesan rind, it will be very soft and sticky at the end. Take it out and throw it away before serving.
