It’s a full-on blizzard outside today, and while the snow drifts are picture-perfect, the reality inside our homes is anything but. Between the swirling chaos of the norovirus, RSV, the flu (both regular and bird variety), Covid, and a general wave of seasonal misery, it seems like everyone is either sick, recovering, or just plain sick of it all.
Personally, I’m over it. My patience is on life support after weeks of relentless sniffles and sneezes, and now, thanks to the snow day, I get to spend even more quality time with my child—who I love dearly but who is currently testing the outer limits of my sanity.
On days like this, the only thing standing between me and total despair is a bowl of something warm, comforting, and soothing. Soup. Specifically, a hearty chicken noodle soup to help drown out the chaos (and maybe buy me 15 minutes of peace).
If you’re in the same boat, battling the storm inside and out, I highly recommend whipping up a pot. Dig out that rotisserie chicken from last night, grab some spiral egg noodles, and let’s weather this storm together—one spoonful at a time.
Stay warm, stay sane, and may your snow day be short-lived!
Here is My Fav Recipe for Chicken Noodle Soup.
Rotisserie Chicken Noodle Soup with Spiral Egg Noodles
Ingredients
- 1 store-bought rotisserie chicken
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (store-bought or homemade)
- 1 cup water (optional, for a thinner soup)
- 2 cups spiral egg noodles
- 1 tsp dried thyme
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Juice of ½ a lemon (optional, for brightness)
Optional Toppings
- Fresh parsley, chopped
- Cracked black pepper
Instructions
- Prepare the Chicken
- Remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Discard the skin and set the bones aside if you’d like to make broth later.
- Sauté Vegetables
- Heat olive oil or butter in a large pot over medium heat.
- Add the onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until softened.
- Add the garlic and cook for an additional minute until fragrant.
- Simmer the Soup
- Pour in the chicken broth and water (if using), then add the dried thyme, parsley, and bay leaf. Stir well.
- Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
- Cook the Noodles
- Add the spiral egg noodles to the pot and cook according to the package instructions (typically 6-8 minutes) until tender.
- Add the Chicken
- Stir in the shredded rotisserie chicken and let it heat through for 2-3 minutes.
- Season and Finish
- Taste and season with salt and pepper as needed.
- Squeeze in the lemon juice for a bright, fresh flavor (optional).
- Serve
- Ladle the soup into bowls and garnish with fresh parsley and cracked black pepper if desired.
Tips
- For Extra Flavor: Simmer the soup with the rotisserie chicken bones for 15-20 minutes before adding the noodles to extract more depth of flavor.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat gently, adding extra broth if the noodles absorb too much liquid.
- Freezing: Don’t freeze this, eat til you puke, then rally.
Enjoy your cozy, hearty chicken noodle soup!
