Creamy Rotisserie Chicken Noodle Soup

My family loves this lightened up version of creamy chicken noodle soup with rotisserie chicken. It’s quick, uses one pot and it’s healthy! A slight substitution of typical ingredients without sacrificing the taste makes this chicken soup recipe a winner with us, much like these Pumpkin Muffins that always seem to disappear quickly.

This soup is one of our Fall and Winter favorites. It tastes like it simmered all day, but can be made in only about an hour.

Also a favorite, this Keto Bacon Cheeseburger Soup ready in only 30 min.

If you have had the Costco Rotisserie Chicken Soup and liked it, you will love using the Rotisserie Chicken shredded meat from there. I get the packs of shredded meat that can be found in the cooler with their other freshly prepared meals.

Ingredients/shopping list

• 3 Tbsp Butter
• 1/2 Onion
• 1 1/2 cups Carrots
• 1 cup Celery
• 2 Garlic cloves
• 1/4 cup All-Purpose Flour
• 3/4 Tbsp Oregano
• 3/4 tbsp Black Pepper
• 3/4 tsp Thyme
• 3/4 tsp Salt
• 12 cups Chicken Broth
• 2 Potatoes
• 6 Cups Rotisserie Chicken
• 2 cups Half and Half
• 12 oz Wide Egg Noodles

How to Make Creamy Rotisserie Chicken Noodle Soup

The trick to cutting out a whole lot of time spent in the kitchen making homemade chicken soup starts in the grocery store. Of course, there is no judgement from me if you would rather chop your own carrots or prepare the chicken.

However, it does save a lot of time to pick up a pre-cut bag of carrots and a rotisserie chicken.

Pick up a rotisserie chicken, or better yet, grab a pack of the off the bone chicken at Costco. That saves me about 10 min of cutting up a rotisserie chicken or an hour or more cooking my own chicken.

Often, I make a double batch of this soup because we love it so much and use a 13 qt heavy duty pot that works perfectly with this as well as other large soups. Unfortunately, I can’t find it in stock right now, but this pot is the closest one I could find.

1. Prepare celery, onion and carrots by chopping as necessary. Melt butter in the dutch oven. Add all vegetables and garlic.

2. Once the vegetables begin to soften, add the flour, oregano, pepper, salt and thyme. Stir for about 3 minutes over medium heat.

3. Add the chicken broth and potatoes. Bring to a boil over medium-high heat for 5 minutes.

4. Reduce heat and simmer for about 25 minutes or until the potatoes are soft.

5. Once the potatoes are soft, add the chicken, half and half. Allow soup to return to boiling again. Adjust the half and half as needed depending on how creamy you want it.

6. Add noodles.

7. Cook for 10 minutes or until the noodles are thoroughly cooked. Enjoy!

By using a dutch oven for this soup recipe, everything can be cooked in one pot!

Storage

In the fridge: This can be stored in the refrigerator for up to 5 days. I like to keep some chicken broth close by to add prior to heating up. The noodles will soak up most of the broth in time.

In the Freezer: If you plan to freeze, skip adding the egg noodles and it will freeze nicely for four to six months.

Additional homemade, lighter recipes you might enjoy

• Quick and Easy Beef Stroganoff
• Healthy Meatloaf
• Chicken Taco Stew
• Banana Bread Muffins