One Pot Rotisserie Chicken Noodle Soup
Quick, flavorful rotisserie chicken noodle soup with hearty vegetables and spices.
Equipment
- 1 Large pot
Ingredients
- 3 tbsp butter or avocado oil
- 1 rotisserie chicken shredded
- 6 cups chicken broth
- 16 oz wide Amish egg noodles
- 1½ cups baby carrots diced
- 1½ cups celery diced
- 1 sweet yellow onion diced
- ½ red onion minced
- 1 tbsp garlic minced
- ½ tsp sriracha
Spices
- ½ tsp basil
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp smoked paprika
- 1 bay leaf
- 1 tsp parsley
- 1 tsp pepper
- 1 tsp onion powder
- salt to taste
- 1 tsp nutritional yeast
- ½ tsp lemon pepper
- 1 pinch crushed red pepper flakes
- 1 pinch turmeric
Instructions
- In a large pot, warm butter or oil over medium-high heat. After melted or warmed, add all chopped vegetables and minced garlic.
- Add all seasonings and sriracha, and let cook until vegetables are soft and can be easily pierced with a fork. Stir occasionally to prevent sticking.
- Add broth and increase heat to high. Bring to a boil.
- Add package of noodles, as well as the rotisserie chicken (and the broth used to marinate if you used that tip.) Cook according to the directions on the noodle package.
- Serve hot and enjoy your delicious one-pot rotisserie chicken noodle soup!
Notes
- A fresh rotisserie chicken is great for this recipe so that it is easy to shred, but if you get the rotisserie chicken ahead of time, we like to shred it and put it in a gallon ziplock baggie with some broth and seasonings in the fridge until we are ready to cook it. This keeps it from drying out and gives it some extra flavor!
- We use this chopper to reduce our vegetable cutting time by over half.
- A great swap for the chicken in this recipe is leftover Thanksgiving turkey!