This Hearty Chicken Noodle Soup transforms boxed soup mix into a restaurant-quality dish by starting with fresh sautéed vegetables, adding shredded rotisserie chicken, and using mashed potato to naturally thicken the broth. It's a cozy, homemade upgrade ready in about an hour.
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Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, celery, shredded carrots, and cubed butternut squash to the pot.
Add the sliced garlic, black pepper, dried thyme, and fresh parsley. Stir to combine.
Sauté the vegetables for about 10 minutes until they begin to soften.
Pour in the water, then add the whole peeled potato and the Parmesan cheese rind.
Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until all the vegetables are tender.
Carefully remove the cooked potato from the soup and place it on a plate.
Mash the potato thoroughly with a fork, then return the mashed potato to the soup. This will help thicken the broth.
Stir in the shredded rotisserie chicken.
Allow the chicken to heat through in the soup for about 5 minutes.
Pour in the four packets of noodle soup mix and stir well to combine.
Serve the soup hot, garnished with grated Parmesan cheese if desired.
Cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water if needed. Freeze up to 2 months (best before adding noodles; add fresh noodles when reheating).
Yes. Prepare the soup through step 10, then cool and refrigerate for up to 3 days. Add the noodle soup mix and simmer just before serving to keep noodles tender.
The whole potato simmers with the vegetables and broth, then mashing it returns the starch to the liquid, naturally thickening the soup without cream or flour.
Yes, but poach or roast 2 whole chicken breasts separately, then shred. Add at step 9. Rotisserie chicken saves time and adds flavor from the seasoning.
It infuses umami depth into the broth as it simmers. Remove before serving or let it soften and break into small pieces to stay in the soup.
Simmer for 30-40 minutes until all vegetables are tender, then add the noodle soup mix at the very end so the noodles cook properly without getting mushy.
