A Cozy, Flavorful, and Easy Comfort Meal
Rotisserie Chicken Noodle Soup is the perfect blend of convenience and homemade goodness. Using pre-cooked rotisserie chicken cuts down on prep time while still delivering a rich, comforting flavor. This soup is warm, hearty, and packed with tender chicken, savory broth, and wholesome vegetables—all ready in under 30 minutes!
Why I Love This Recipe?
There’s nothing quite like a steaming bowl of chicken noodle soup when you need a little comfort. Whether it’s a chilly day, you’re feeling under the weather, or just want an easy homemade meal, this soup hits the spot. Using a store-bought rotisserie chicken makes this recipe quick and effortless, yet it still tastes like it’s been simmering all day.
What makes this version special? The depth of flavor from the rotisserie chicken, combined with fresh herbs and a perfectly seasoned broth, makes it stand out. Plus, it’s easy to customize with your favorite noodles and vegetables!
Ingredient Notes
- Rotisserie Chicken: Pre-cooked and full of flavor, it saves time without sacrificing taste.
- Egg Noodles: Classic and comforting, but you can swap for pasta, rice, or even zucchini noodles.
- Carrots, Celery, Onion: The essential trio for a classic, flavorful base.
- Garlic & Fresh Herbs: Garlic, thyme, and parsley add depth and freshness.
- Chicken Broth: Use homemade or store-bought; low-sodium is best for controlling seasoning.
- Lemon Juice (Optional): A squeeze of fresh lemon brightens the soup.
Substitutions:
- Use shredded turkey instead of chicken for a post-holiday twist.
- Swap egg noodles for gluten-free pasta or rice.
- Add extra vegetables like spinach or peas for more nutrition.
Step-by-Step Instructions
- Sauté the Aromatics: In a large pot, heat oil and cook onions, carrots, and celery until softened.
- Add Garlic & Broth: Stir in garlic, then pour in the chicken broth and bring to a simmer.
- Shred the Chicken: While the broth simmers, remove the meat from the rotisserie chicken and shred.
- Cook the Noodles: Add noodles to the pot and cook until tender.
- Combine & Season: Stir in the shredded chicken, season with salt, pepper, and herbs, and simmer for a few more minutes.
- Serve & Enjoy: Ladle into bowls, garnish with fresh parsley, and squeeze a little lemon juice if desired.
Expert Tips for the Best Results
- Don’t Overcook the Noodles: Cook them just until tender to prevent them from getting mushy.
- Use Dark and White Meat: A mix of both adds the best flavor and texture.
- Enhance the Broth: Simmer the rotisserie chicken carcass in water before making the soup for a richer homemade broth.
Serving Suggestions
- Serve with warm crusty bread or a grilled cheese sandwich.
- Add a side salad for a light, balanced meal.
- Pair with crackers or cornbread for extra texture.
Storage and Reheating Tips
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze without the noodles for up to 3 months (add fresh noodles when reheating).
- Reheating: Warm on the stovetop over medium heat; add extra broth if needed.
Frequently Asked Questions
Can I make this in a slow cooker? Yes! Sauté the veggies first, then add everything except the noodles to the slow cooker. Cook on low for 4-6 hours, adding noodles in the last 20 minutes.
How do I keep the noodles from getting soggy? Cook the noodles separately and add them just before serving.
Can I make this dairy-free? Yes! This soup is naturally dairy-free—just avoid serving with buttered bread.
Final Thoughts
Rotisserie Chicken Noodle Soup is a simple yet satisfying meal that brings warmth and comfort to any day. It’s quick to make, full of rich flavors, and endlessly customizable. Give it a try, and let me know in the comments how you made it your own!
Print
Rotisserie Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 to 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This quick and cozy soup is packed with tender rotisserie chicken, savory broth, and classic egg noodles. Using a store-bought rotisserie chicken saves time while still delivering rich, homemade flavor. Ready in just 30 minutes, this one-pot wonder is perfect for weeknights, cold days, or whenever you need a little comfort!
Ingredients
For the Soup:
- 1 whole rotisserie chicken (meat shredded, about 4–5 cups)
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 10 cups low-sodium chicken broth
- 2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme (or 2 tsp fresh)
- 2 cups egg noodles (or pasta of choice)
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional, for brightness)
Optional Add-Ins:
- 1 cup baby spinach or peas – for extra nutrition
- 1/2 tsp red pepper flakes – for mild heat
- 1/2 tsp turmeric – for a golden, anti-inflammatory boost
Instructions
-
Sauté the Aromatics:
- In a large Dutch oven or stockpot, heat olive oil over medium heat.
- Add onions, carrots, and celery, cooking for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
-
Add Broth & Simmer:
- Pour in chicken broth, salt, pepper, and thyme.
- Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
-
Shred the Chicken:
- While the broth simmers, remove meat from the rotisserie chicken and shred into bite-sized pieces.
-
Cook the Noodles:
- Add egg noodles to the pot and cook until just tender (6-8 minutes).
-
Finish the Soup:
- Stir in the shredded chicken and let simmer for 2-3 minutes.
- Remove from heat and add fresh parsley and lemon juice (if using).
-
Serve & Enjoy:
- Ladle soup into bowls and enjoy with crusty bread, crackers, or a grilled cheese sandwich!
Notes
- Don’t Overcook the Noodles: Cook them separately if planning to store leftovers to prevent mushiness.
- Make a Richer Broth: Simmer the rotisserie chicken carcass in the broth for 20-30 minutes before making the soup.
- Make it Heartier: Add extra shredded chicken or swap noodles for rice, quinoa, or chickpeas.
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg