1-First Step: Mise en place Gather all ingredients and measure them out. Dice 2 ribs of celery and 3 to 4 large carrots into uniform pieces so they cook evenly. Mince 1 clove of garlic and shred about 1 cup of meat from a rotisserie chicken. Measure 10 cups of chicken stock and set 4 cups of dry egg noodles nearby. Having everything ready keeps the cooking smooth and fast.

2-Second Step: Sauté the aromatics Heat a large stockpot over medium-high heat. Add 1/2 tablespoon butter and let it melt. Add the diced celery and carrots and sauté for 3 minutes until they begin to soften. Stir in 1 clove minced garlic and cook for another 30 seconds. This brief sauté builds the base flavor for the rotisserie chicken noodle soup.

3-Third Step: Build the broth Pour in 10 cups chicken stock or broth. Add 1/8 teaspoon rosemary, 1/8 teaspoon thyme, 1/8 teaspoon crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste the broth and adjust seasoning as needed. If you want more chicken punch, add 1 teaspoon chicken bouillon granules (optional). Bring the broth to a rolling boil.

4-Fourth Step: Cook the noodles Once boiling, add 4 cups dry egg noodles, farfalle, or another bite-size pasta. Cook just until al dente this usually takes a few minutes depending on the noodle type. Watch closely and remove from heat promptly when noodles are firm to the bite. Overcooked pasta becomes mushy in soup, so timing matters.

5-Fifth Step: Add the chicken and finish Stir in 1 cup shredded rotisserie chicken meat and let it warm through for a minute or two. Taste the broth again and adjust salt, pepper, or herbs to taste. If you used low-sodium stock, a final pinch of salt or a bit more bouillon granules will round the flavors.

6-Final Step: Serve and store Ladle the rotisserie chicken noodle soup into bowls and serve hot. Garnish with chopped fresh parsley if you like. For storing, pour leftovers into an airtight container and refrigerate for 4 to 5 days, or freeze in a freezer-safe container for 2 to 3 months. If freezing, undercook store-bought noodles slightly before freezing to prevent sogginess when reheating.