There’s a little debate around rotisserie chicken, especially when it comes to homemade soup. Some people believe a proper chicken noodle soup needs to start with a whole chicken simmering on the stove for hours. And while I can appreciate the process, I have a slightly controversial take: rotisserie chicken makes a better chicken noodle soup.
Walk with me.
For one, it’s convenient, obviously. But more importantly, rotisserie chicken already brings a depth of flavor that would otherwise take a little more work to develop. The seasoning, the roasted skin, and the tender meat give you a head start. I like to take it a step further by tossing the shredded chicken in a little butter, garlic and herb seasoning, sumac, and lemon zest before warming it in a skillet. It gives the chicken its own little moment before it goes into the soup.
As you can probably tell, this isn’t your traditional chicken noodle soup.
I wanted something bright, savory, and comforting without feeling too heavy. Fennel is such a polarizing ingredient, however, in this dish it brings a subtle sweetness, while sumac adds a lovely tartness, and fresh lemon and dill give the broth a brightness that keeps you coming back for another spoonful. Everyone preaches on adding more whimsy to your day-to-day so I decided to use fusilli col buco as my noodle of choice.
The Parmesan rind is optional, but if you have one tucked away in your refrigerator, this is a good time to use it. It adds another layer of savory depth without taking over the soup.
This is the kind of soup I want after a long day that doesn’t require much prep yet feels vaguely familiar.
Lemon-Sumac Chicken Noodle Soup Recipe
Yield: 4–6 servings
Prep time: 15 minutes
Cook time: 45–60 minutes
Total time: Approximately 1-1.5 hours
Ingredients
For the chicken
3–4 cups shredded rotisserie chicken
1 tbsp butter
1 tsp Kinder’s Buttery Garlic & Herb seasoning
¼ tsp sumac
½ tsp lemon zest
Black pepper, to taste
For the soup
8 cups water
¼ cup Better Than Bouillon Roasted Chicken paste
1 tbsp olive oil
1 tbsp butter
1 yellow onion, diced
1 small fennel bulb, diced
2 carrots, sliced
2 celery stalks, sliced
4 garlic cloves, minced
3 bay leaves
½ tsp dried thyme
1 tsp sumac, plus more to taste
1 Parmesan rind (optional)
8 oz fusilli col buco
1 handful baby bok choy
2 tbsp fresh dill, chopped
Zest of 1 lemon
1–2 tbsp fresh lemon juice
Salt and black pepper, to taste
1 tbsp butter, for finishing (optional)
Instructions
Season the chicken. Melt 1 tablespoon butter in a skillet over medium heat. Add shredded rotisserie chicken, Kinder’s seasoning, sumac, lemon zest, and black pepper. Toss and cook for 2–4 minutes until fragrant. Set aside.
Build the base. In a Dutch oven, heat olive oil and 1 tablespoon butter over medium heat. Add onion, fennel, carrots, and celery. Sauté for 7–9 minutes until softened.
Add aromatics. Stir in garlic, thyme, sumac, and black pepper. Cook for 1 minute until fragrant.
Simmer the broth. Add water and Better Than Bouillon. Stir to combine, then add bay leaves and Parmesan rind, if using. Simmer uncovered for at least 20–25 minutes, preferably 45–60 minutes, to develop the broth.
Cook the pasta. Meanwhile, cook fusilli col buco in a separate pot of salted water until just shy of al dente. Drain and set aside.
Finish the soup. Remove bay leaves and Parmesan rind. Add bok choy. Simmer for 3–4 minutes. Stir in the seasoned chicken and simmer another 2–3 minutes until heated through.
Add the finishing touches. Turn off the heat. Stir in fresh dill, lemon zest, and 1 tablespoon lemon juice. Taste and adjust lemon juice, sumac, salt, and pepper. Add the remaining lemon juice as needed. Stir in 1 tablespoon butter for a silkier broth, if desired.
Serve. Divide pasta among bowls and ladle the soup over top. Finish with fresh dill, a pinch of sumac, a squeeze of lemon, and a drizzle of extra virgin olive oil.
Notes from Neutral Kitchen 🤎
Don’t underestimate rotisserie chicken. It’s a convenient shortcut that brings plenty of roasted flavor. Seasoning it separately before adding it to the soup makes all the difference.
Keep the pasta separate. This preserves the broth and makes reheating leftovers much easier.
Watch the salt. The rotisserie chicken, bouillon, and seasoning already contain salt, so taste before adding more.
Make it your own. Adjust the lemon and sumac to your preference. I like a broth that leans bright and citrusy.