30-Minute Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with tender carrots, celery, onion, and egg noodles simmered in savory broth for an easy 30-minute stovetop meal.

Prep: 10 min · Cook: 20 min · Yield: 6 · Method: Stovetop

Ingredients

• 3 cups cooked rotisserie chicken
• 6 cups chicken broth
• 6 oz egg noodles
• 2 carrots
• 2 celery stalks
• 1 yellow onion
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp dried thyme

Cooking instructions

1. Dice the carrots, celery, and onion. Shred the cooked chicken into bite-size pieces. (about 5 min)
2. Bring the broth, carrots, celery, onion, salt, pepper, and thyme to a boil in a large pot. Reduce the heat and simmer until the vegetables begin to soften, about 8 minutes. (about 8 min) — Boiling, then medium-low heat
3. Stir in the egg noodles and simmer until tender according to the package timing, usually 6 to 8 minutes. (about 8 min) — Gentle simmer
4. Stir in the chicken and cook until heated throughout, about 3 minutes. Serve hot. (about 3 min) — 165°F (74°C) for reheated poultry