Description
A comforting autumn soup made with tender rotisserie chicken, earthy mushrooms, and fresh herbs in a rich, warming broth. Ready in under an hour but tastes like it simmered all day.
Ingredients
Scale
- 1 whole rotisserie chicken (3–4 pounds)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1 bay leaf
- 8 cups low-sodium chicken broth
- 1 cup egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill (optional)
- 2 tablespoons heavy cream (optional)
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- 1. Remove meat from rotisserie chicken, shred into bite-sized pieces, and set aside.
- 2. Heat olive oil in large pot over medium heat.
- 3. Sauté onion, carrots, and celery for 5-6 minutes until softened.
- 4. Add mushrooms and cook 4-5 minutes until browned.
- 5. Add garlic, thyme, and bay leaf; cook 1 minute until fragrant.
- 6. Pour in chicken broth, scraping up any browned bits. Bring to boil, then simmer.
- 7. Simmer soup for 15-20 minutes until vegetables are tender.
- 8. Stir in shredded chicken and heat through for 3-4 minutes.
- 9. Add egg noodles and cook 6-8 minutes until tender.
- 10. Remove bay leaf, stir in parsley, dill, cream, and lemon juice.
- 11. Season with salt and pepper to taste. Serve immediately.
Notes
Store in refrigerator up to 4 days. Soup base can be frozen up to 3 months. Add fresh noodles when reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmered
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g