Rotisserie Chicken Noodle Soup Recipe

Rotisserie chicken: Pre-cooked and shredded, this adds convenience and rich flavor to the soup.

Chicken broth: Forms the base of the soup, providing depth and warmth.

Carrots: Adds sweetness and color to the soup.

Celery: Provides a subtle crunch and enhances the flavor.

Onion: Adds a savory depth to the soup.

Egg noodles: Essential for the classic texture and taste of chicken noodle soup.

Garlic: Adds a fragrant and flavorful note.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and depth.

Olive oil: Used for sautéing the vegetables, adding a rich flavor.

When sautéing the onions, carrots, and celery, make sure to cut them into uniform sizes to ensure even cooking. This step, often referred to as making a mirepoix, forms the flavor base of your soup. Cook them until they are just starting to soften, which usually takes about 5-7 minutes. This will help release their natural sugars and enhance the overall flavor of the broth.

• whole shredded rotisserie chicken - Substitute with shredded cooked turkey: Turkey has a similar texture and flavor profile, making it a great alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is suitable for vegetarians.

• sliced carrots - Substitute with sliced parsnips: Parsnips have a slightly sweet flavor and similar texture when cooked.

• sliced celery - Substitute with sliced fennel: Fennel adds a subtle anise flavor and maintains a similar crunch.

• diced onion - Substitute with diced shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• egg noodles - Substitute with rice noodles: Rice noodles are gluten-free and have a similar texture when cooked.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor, though it is less pungent.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to soggy noodles and a diluted flavor.

• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• If you plan to consume the soup within 3-4 days, store it in the refrigerator. Ensure the containers are sealed tightly to maintain freshness and prevent the soup from absorbing other odors in the fridge.

• For longer storage, freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow the soup to expand as it freezes.

• Label the containers with the date of storage. This helps you keep track of how long the soup has been stored and ensures you consume it while it's still at its best quality.

• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the vegetables and noodles.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. If the soup has thickened too much during storage, add a splash of chicken broth or water to achieve the desired consistency.

• For a quick reheat, you can also use the microwave. Transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-2 minute intervals, stirring in between, until hot.

• Avoid reheating the soup multiple times, as this can degrade the quality of the vegetables and noodles. Reheat only the portion you plan to consume.

• If you anticipate freezing the soup, consider cooking the noodles separately and adding them to each serving when reheating. This prevents the noodles from becoming overly soft and mushy.

• Stovetop Method:

  1. Pour the leftover rotisserie chicken noodle soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle simmer, it's ready to serve.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to heat for 1-2 hours, stirring occasionally.
  4. Once the soup is hot, it's ready to serve.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.
  4. Stir halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the soup in the top pot of the double boiler.
  3. Stir occasionally and heat until the soup is hot throughout.

• Sous Vide Method:

  1. Place the soup in a vacuum-sealed bag or a ziplock bag with the air removed.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Once heated, carefully remove the bag, pour the soup into a bowl, and serve.

• Large pot: Used to cook the soup and combine all ingredients.

• Wooden spoon: Ideal for stirring the vegetables and soup without scratching the pot.

• Knife: Essential for dicing the onion and slicing the carrots and celery.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring cups: Used to measure the chicken broth and egg noodles accurately.

• Measuring spoons: Necessary for measuring the olive oil, salt, and pepper.

• Garlic press: Handy for mincing the garlic cloves quickly.

• Ladle: Perfect for serving the hot soup into bowls.

• Tongs: Useful for handling the shredded rotisserie chicken.

• Peeler: Optional, but can be used to peel the carrots if desired.

Use pre-cut veggies: Save time by buying pre-sliced carrots, celery, and onions from the store.

Rotisserie chicken: Opt for a store-bought rotisserie chicken to skip the cooking and shredding process.

Quick boil: Use an electric kettle to pre-boil water before adding it to the pot for faster chicken broth preparation.

One-pot cooking: Minimize cleanup by using a single large pot for the entire soup recipe.

Frozen garlic: Use pre-minced or frozen garlic to save the time of peeling and chopping.