Servings: 6 servings
Calories: 310kcal
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- - Measuring cups and spoons
- Tongs or fork for shredding chicken
- Ladle
Ingredients
- Base Ingredients
- 1 large store‑bought rotisserie chicken about 2–3 cups meat once shredded
- 8 cups 2 L good‑quality chicken or vegetable broth (or bone broth)
- 2 –3 tbsp olive oil or butter
- Aromatics & Vegetables
- 1 medium yellow onion finely diced
- 3 –4 medium carrots sliced
- 3 celery stalks sliced
- 3 cloves garlic minced
- Seasonings
- 1 –2 bay leaves
- 1½ –2 tsp poultry seasoning or dried thyme + sage
- ½ tsp salt increase to taste
- ½ tsp black pepper
- 1 tbsp fresh lemon juice optional, for brightness
- Noodles Pick One or None
- 2 cups 180–200 g dried egg noodles, cooked separately to al dente
- Or zucchini noodles fresh or spiralized
- Or low‑carb / gluten‑free pasta cooked separately
- Garnish
- ¼ –½ cup chopped fresh parsley or dill
- Extra black pepper if desired
Instructions
- Prep the Rotisserie Chicken
- Remove skin and bones from the rotisserie chicken and shred or chop the meat into bite‑sized pieces.
- Set aside.
- Sauté the Aromatics
- In a large soup pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery; cook 5–7 minutes until softened.
- Add garlic and cook 1 minute more until fragrant.
- Build the Broth Base
- Pour in chicken broth and add bay leaves, poultry seasoning, salt, and pepper.
- Bring to a gentle simmer and cook 10–12 minutes until vegetables are tender.
- Add Chicken and Final Flavor
- Stir in shredded rotisserie chicken and simmer 5–7 minutes to heat through.
- Taste and adjust seasoning; add lemon juice if desired for brightness.
- Add Noodles (Optional)
- If using egg noodles or gluten‑free pasta: cook separately to al dente, drain, then stir into the soup just before serving so they don’t turn mushy.
- If using zucchini noodles: add to the hot soup and stir 2–3 minutes until slightly tender but still firm.
- Serve
- Remove bay leaves, discard.
- Ladle into bowls, garnish with fresh parsley or dill and a little extra black pepper.
- Serve with crusty bread if desired.
Notes
No‑noodle option: Serve as a hearty chicken and veggie soup; zucchini noodles work great for low‑carb.
Instant Pot method:
Sauté veggies and garlic in oil using “Sauté”; add broth, seasoning, and shredded chicken.
Cook on high pressure 5–7 minutes, quick‑release, then stir in noodles separately.
Slow cooker method: Add everything except noodles and fresh herbs to the slow cooker; cook on low 4–6 hours or high 2–3 hours. Stir in cooked noodles and fresh herbs at the end. Always refrigerate soup promptly; keep no more than 3–4 days.
Slow cooker method: Add everything except noodles and fresh herbs to the slow cooker; cook on low 4–6 hours or high 2–3 hours. Stir in cooked noodles and fresh herbs at the end. Always refrigerate soup promptly; keep no more than 3–4 days.
Nutrition
Serving: 1bowl | Calories: 310kcal | Carbohydrates: 32g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 600mg | Fiber: 5g | Sugar: 4g
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