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Bowl of cozy rotisserie chicken and garden vegetable noodle soup with fresh herbs

Cozy Rotisserie Chicken & Garden Vegetable Noodle Soup

This hearty soup combines rotisserie chicken and a mix of garden vegetables, creating a comforting meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded store-bought for convenience
  • 6 cups chicken broth homemade or store-bought
  • 2 cups egg noodles or pasta of choice
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 cup onion, diced
  • 1 cup zucchini, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped for garnish

Method
 

Preparation
  1. In a large pot over medium heat, add a drizzle of olive oil and sauté the garlic, onions, carrots, and celery until they soften, about 5-7 minutes.
  2. Pour in the chicken broth and bring it to a simmer. Let those flavors mingle for about 10 minutes.
  3. Add the egg noodles to the pot and cook according to package instructions, usually around 8-10 minutes.
  4. Toss in the shredded rotisserie chicken, zucchini, dried thyme, salt, and pepper. Simmer everything for an additional 5 minutes.
  5. Ladle the soup into bowls and garnish with fresh parsley. Serve it with crusty bread or a breadstick.

Notes

Feel free to customize the vegetables, store leftovers separately to avoid soggy noodles, and add spice for a kick.