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Rotisserie Chicken Noodle Soup Recipe

Rotisserie Chicken Noodle Soup

iamwinfred
This Rotisserie Chicken Noodle Soup is the ultimate comfort food shortcut — rich, savory, and soul-warming, ready in just 30 minutes. By starting with a store-bought rotisserie chicken, you get all the deep, slow-cooked flavor of a traditional chicken noodle soup without spending hours in the kitchen. Tender shredded chicken, perfectly softened carrots and celery, and hearty egg noodles swim in a beautifully seasoned broth that tastes like it's been simmering all day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • Large stockpot or Dutch oven At least 6 quarts; a cast iron Dutch oven works best
  • Sharp knife For chopping vegetables
  • Cutting board
  • Wooden spoon or ladle For stirring
  • Measuring cups and spoons
  • Colander Optional, for draining noodles if cooked separately

Ingredients
  

  • 1 rotisserie chicken About 3 pounds; skin and bones removed, meat shredded
  • 2 tablespoons olive oil 30ml
  • 1 large onion Diced; about 1½ cups or 200g
  • 3 carrots Peeled and sliced; about 1½ cups or 195g
  • 3 celery stalks Sliced; about 1 cup or 150g
  • 4 garlic cloves Minced; about 1½ teaspoons
  • 8 cups chicken broth 1.9 liters; bone broth recommended for richer flavor
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 8 ounces egg noodles 225g; extra-wide egg noodles recommended
  • salt To taste; start with 1 teaspoon
  • black pepper To taste; start with ½ teaspoon

Optional Additions

  • 0.5 lemon Juiced; adds brightness — squeeze in at the end
  • fresh parsley Chopped, for garnish

Instructions
 

  • Remove all meat from the rotisserie chicken, discarding the skin and bones. Shred into bite-sized pieces using your hands or two forks and set aside.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until translucent, then add carrots and celery and cook for 5 more minutes until beginning to soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
  • Pour in the chicken broth and stir to combine. Add the bay leaves, dried thyme, dried parsley, salt, and pepper, then bring to a boil over high heat and reduce to a simmer.
  • Simmer uncovered for 10 minutes, allowing flavors to meld and vegetables to become fork-tender. Skim any foam from the surface and taste, adjusting seasoning as needed.
  • Add egg noodles directly to the simmering soup and stir gently to prevent sticking. Cook according to package directions, about 6–8 minutes, until tender but still slightly firm.
  • Stir in the shredded rotisserie chicken and heat through for 2–3 minutes. Remove bay leaves, squeeze in lemon juice if using, and do a final seasoning adjustment.
  • Ladle into bowls, ensuring each serving has a good mix of chicken, vegetables, and noodles. Garnish with fresh parsley and serve immediately.

Notes

  • Use a fresh rotisserie chicken purchased the same day for the best flavor.
  • Cook noodles just until al dente — they continue absorbing liquid as the soup sits, especially in leftovers.
  • Don't discard the chicken carcass: simmer it in water for 30 minutes to make a rich homemade stock for the base.
  • Add lemon juice only at the very end — adding it too early can make it taste bitter.
  • For a creamy version, stir in a splash of heavy cream or half-and-half just before serving.
  • Cut all vegetables to a uniform size so they cook evenly and look more polished in the bowl.
  • Storage: Refrigerate in an airtight container for up to 4 days. For freezing, freeze the broth and chicken without noodles for up to 3 months and add fresh noodles when reheating.
  • To prevent mushy leftover noodles, store them separately from the broth and combine when reheating.
  • To thicken the soup, mash some of the cooked vegetables into the broth or stir in a cornstarch slurry (2 tbsp cornstarch mixed with cold water).
  • For a slow cooker version, add all ingredients except noodles and chicken on low 6–8 hours, then stir in chicken and noodles in the last 30 minutes.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 26gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 850mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 80IUVitamin C: 10mgCalcium: 6mgIron: 12mg
Keyword 30 minute soup, comfort food soup, easy chicken soup, rotisserie chicken noodle soup, weeknight dinner soup
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