Rotochick Chicken Noodle Soup

(from castro15’s recipe box)

Categories: Soup


  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 5 medium carrots, cut into coins
  • 6 celery stalks, cut into half moons
  • 2 tbsp. minced garlic
  • 1 tsp chopped fresh thyme
  • Kosher salt and black pepper
  • 1 bay leaf
  • 10 cups chicken broth
  • 2 cups cooked wide egg noodles
  • 2 1/2 cups mixed shredded rotochick meat (from a large rotisserie chicken)


  1. In a big soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring, until softened, 6 to 8 minutes. Add the carrots, celery, garlic, thyme, 1 tbsp. salt and 1 tsp pepper and cook, stirring, until the carrots soften slightly, about 5 minutes. Add the bay leaf and chicken broth and bring to a boil. Reduce the heat and simmer for 45 minutes to meld the flavors.

  2. Stir in the noodles and chicken and simmer for 5-10 minutes longer. Season to taste with more salt and pepper and discard the bay leaf. Serve with buttered saltines.

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