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Cozy Rotisserie Chicken & Garden Vegetable Noodle Soup

A warm and hearty soup made with leftover rotisserie chicken and fresh garden vegetables, perfect for busy days and cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 cups rotisserie chicken, shredded Can substitute with any cooked chicken.
  • 4 cups chicken broth Use low-sodium if preferred.
  • 1 medium onion, diced
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 2 cloves garlic, minced
  • 1 cup egg noodles Can use any pasta on hand.
  • 1 cup green beans, trimmed and cut
  • 1 teaspoon dried thyme Fresh thyme can be used for a better flavor.
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish Optional, for decoration.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté until the vegetables soften, about 5-7 minutes.
  2. Stir in the minced garlic and dried thyme, cooking for an additional minute.
  3. Add the chicken broth to the pot, followed by the shredded rotisserie chicken. Bring to a gentle boil.
  4. Once the broth is bubbling, add egg noodles and green beans. Let it simmer for about 8-10 minutes, or until noodles are cooked to your liking.
  5. Taste the soup and season with salt and pepper as needed. Garnish with fresh parsley before serving.
  6. Ladle the soup into bowls and enjoy!

Notes

Feel free to swap out the egg noodles for any pasta you have in your pantry. Add leftover veggies like corn, peas, or zucchini. For a creamier soup, stir in a splash of cream or a dollop of sour cream at the end.