Chicken Noodle Soup (30 Minutes with Rotisserie Chicken)

This cozy Chicken Noodle Soup uses rotisserie chicken for rich, homemade flavor in just 30 minutes, with tender vegetables, fresh thyme, and hearty egg noodles.

Course Soup

Cuisine American

Keyword Chicken Noodle Soup

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 458kcal

Author Jason Decker

Ingredients

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

Instructions

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.

Nutrition