Rotisserie Chicken Noodle Soup (30 minutes!)

Servings 2 to 4 servings
Author Dana at


  • 2 teaspoons olive oil
  • 1/2 cup onion small dice
  • 1/2 cup carrot small dice
  • 1/2 cup celery small dice
  • 1 bay leaf
  • 1 garlic clove minced
  • 1 cup small diced potato (I used one with a tender skin so I didn't have to peel them)
  • 1 tablespoon fresh thyme leaves chopped
  • 32 oz chicken stock
  • 1 chicken with tomato bouillon cube
  • 10 cracks fresh black pepper
  • 2 cups diced or shredded rotisserie chicken meat or any leftover cooked chicken
  • 2 cups dry No Yolks Broad noodles


  • In a large pot, over medium heat, add the olive oil, onion, carrots, and celery. Sautee stirring occasionally for 3 minutes. Add the garlic and bay leaf, saute an additional 2 minutes until fragrant.
  • Add the potato, thyme, chicken stock, bouillon, pepper, and chicken to the pot. Stir to combine. Bring to a boil, reduce to a simmer and simmer for 15-20 minutes or until the potatoes are cooked through.
  • While the soup is simmering, prepare the No Yolks according to the back of the bag.
  • To serve, add the desired amount of noodles to a bowl, add soup on top, stir to combine.