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Quick Creamy Chicken Noodle Soup with Rotisserie Chicken

creamy chicken noodle soup with rotisserie chicken - featured image
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This creamy chicken noodle soup uses a rotisserie chicken for deep roasted flavor and is ready in just 30 minutes. It’s the perfect quick and comforting weeknight dinner that tastes like you spent all day in the kitchen.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 rotisserie chicken, skin removed and meat shredded (about 3–4 cups)
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Shred the rotisserie chicken: Remove the skin and discard it. Pull the meat off the bones and shred it with your hands or two forks. You should have about 3-4 cups of shredded chicken. Set it aside.
  2. Melt the butter and cook the vegetables: Place your Dutch oven over medium heat and add the butter. Once melted and bubbly, add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and the onion is translucent, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Make the roux: Sprinkle the flour over the cooked vegetables and stir constantly for about 1-2 minutes to cook out the raw flour taste.
  4. Add the broth and milk: Slowly pour in the chicken broth while stirring continuously. Then add the milk, still stirring. Bring to a gentle simmer and cook for about 3-4 minutes, stirring occasionally, until slightly thickened.
  5. Season the broth: Stir in the dried thyme, rosemary, salt, and pepper. Taste and adjust salt if needed.
  6. Cook the noodles: Add the egg noodles to the simmering broth. Stir gently to separate them, then cook according to package directions, usually 8-10 minutes, stirring occasionally.
  7. Add the chicken and cream: Once the noodles are tender, stir in the shredded rotisserie chicken and let heat through for about 1 minute. Remove the pot from the heat, then stir in the heavy cream.
  8. Finish and serve: Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley. Serve immediately.

Notes

For best results, shred the chicken while it’s still warm. Add the cream off the heat to prevent curdling. If making ahead, cook noodles separately and add to each bowl to prevent them from absorbing too much broth. Leftovers keep in the fridge for up to 3 days; add a splash of broth or milk when reheating.

Nutrition

Keywords: creamy chicken noodle soup, rotisserie chicken, quick dinner, weeknight meal, comfort food

Find it online: https://tablemira.com/quick-creamy-chicken-noodle-soup-with-rotisserie-chicken/