Rotisserie Chicken Mushroom Soup (Print Version)
Hearty rotisserie chicken, mushrooms, and egg noodles in a flavorful, warming broth.
# Ingredients:
→ Main Components
01 -
1 rotisserie chicken, meat shredded and skin removed
02 -
8 cups chicken broth
03 -
1 cup mushrooms, sliced
04 -
1 medium yellow onion, finely chopped
05 -
2 cloves garlic, minced
06 -
2 medium carrots, peeled and sliced
07 -
2 celery stalks, sliced
08 -
1 teaspoon dried thyme
09 -
Salt and ground black pepper to taste
10 -
2 cups wide egg noodles
# Steps:
01 -
Heat a large heavy-bottomed pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Cook, stirring frequently, for 5 minutes or until vegetables have softened.
02 -
Incorporate the sliced mushrooms into the pot and continue to sauté for 4 minutes until the mushrooms are golden and fragrant.
03 -
Pour in the chicken broth, increase the heat to bring the mixture to a boil, then reduce heat to a gentle simmer.
04 -
Stir in the shredded rotisserie chicken, thyme, salt, and black pepper. Simmer for 8–10 minutes to infuse flavors.
05 -
Add the egg noodles to the soup and cook according to package instructions, approximately 8–10 minutes, until noodles are tender.
06 -
Ladle the hot soup into serving bowls and enjoy immediately.
# Notes:
01 -
For a richer flavor, use homemade chicken stock and add a bay leaf during simmering, removing it before serving.