Recipe of the week Fastest Ever Rotisserie Chicken Noodle Soup


  • 1 tablespoon butter (if you are super low fat you can omit this)
  • ¾-1 cup chopped onion
  • ¾-1 cup chopped celery
  • 4 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can vegetable broth
  • 1 Whole Rotisserie Chicken
  • 1 ½ cups noodles of your choice (I like thick noodles so I go with broken up Fettuccini, you can use bow tie or penne or something else)
  • 1 cup sliced carrots
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 TBSP Better than Bouillon Vegetable Base (I generally use more than 2 TBSP, just taste your broth and if you think it’s missing something add more of this).  
  • salt and pepper to taste


  • Step 1: In a VERY large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. If you are omitting the butter, you can cook the veggies in a little bit of broth maybe ½ a cup. Just stir them frequently so it doesn’t burn. 
  • Step 2: Pull all the meat off of your Roast chicken (if you are super low fat use white meat only). 
  • Step 3: Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, Bouillon, salt and pepper. 
  • Step 4: Bring to a boil, then reduce heat and simmer until the carrots and noodles are soft (10-20min).
Categories: WOD