Rotisserie Chicken Noodle Soup tastes like it has simmered all day – but it’s ready in just 30 minutes! Juicy chicken, tender egg noodles, fresh herbs, and a rich broth all come together in one comforting pot.
Ellen’s Notes
I’m notorious for buying rotisserie chickens, bringing them home, and thinking… what now? Shredding the already cooked meat and tossing it into a big pot of my favorite soup is always a good idea.
To me, there’s really nothing cozier than a bowl of warm chicken noodle soup. Whether I’m sick, the weather’s gloomy, or I just need some comfort, this easy recipe always comes through for me!
If you’re in an extra rush, grab a pre-chopped mirepoix mix (diced onion, carrots, and celery) from the freezer or produce section. That’ll shave a good 5 minutes off your prep time.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Rotisserie Chicken: If your grocery store carries different flavors of rotisserie chicken, grab whichever one strikes your fancy! I made this soup with a lemon pepper rotisserie chicken recently and it was delicious. Want to use raw chicken? Try this easy chicken noodle soup recipe instead!
- Yellow Onion: I like the natural sweetness this lends the soup, but a white onion also works fine.
- Celery: Always give your celery a little rinse before chopping. For lots of extra flavor, I always include the celery leaves as well.
- Chicken Stock: I tend to use low-sodium broth. That way, I can add more salt or chicken bouillon to taste at the end, if needed.
- Fresh Herbs: I highly recommend using fresh parsley, thyme and oregano for the richest broth. If using dried herbs, cut the measurements in half. Dried herbs are much more potent than fresh.
- Egg Noodles: Egg noodles give the perfect chewy bite to your soup, but you can use any bite-size pasta noodle you like.
Tips For Making Rotisserie Chicken Noodle Soup
You’re going to love how effortless it is to make chicken noodle soup with rotisserie chicken. Below are a few helpful tips, scroll down to the printable recipe card for full instructions!
Have a little extra time and want an extra rich broth? Simmer the rotisserie chicken bones in your chicken broth for 15 to 30 minutes before starting the recipe for a deeper homemade flavor. The broth will evaporate as it simmers, so you’ll likely need an extra cup or two.
Use both oil and butter. When sautéing the veggies, I like to use both oil and butter! The oil helps lightly brown the vegetables while the butter adds flavor.
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Avoid overcooking the noodles. If you accidentally cook the noodles for too long, they can quickly get mushy. Al-dente, just tender with a little chew, is the way to go! Keep in mind that they will slowly continue to cook in the warm broth even after you’ve turned off the heat.
Variations To Try
Make it creamy! Use my creamy chicken noodle soup recipe as your starting point, then just swap the chicken breasts for rotisserie chicken.
Want to use your slow cooker? Check out my easy crockpot chicken noodle soup recipe for everything you need to know.
Want more veggies? Toss in chopped zucchini, a handful of baby spinach, or even frozen peas in the last few minutes of cooking.
Add a citrusy zing! Stirring in a squeeze of fresh lemon juice or a pinch of lemon zest will brighten the flavors even more.
Make Ahead Tips
The biggest trick to making this soup ahead? Cook your noodles separately! Egg noodles tend to soak up a lot of broth as they sit, which can leave your soup less broth-y with mushy noodles.
If you’re planning for leftovers or prepping this soup for the week, boil the pasta in a separate pot and add it fresh to each bowl when serving.
This tip also works great if you are planning on freezing the soup. Freeze it without noodles, then thaw and add freshly cooked noodles when serving.
Rotisserie Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 1 cup chopped celery
- 1 cup sliced carrots
- 1 tablespoon minced garlic
- 8 cups chicken stock or broth
- 2 teaspoons better than bouillon chicken, or powdered chicken boullion
- 2 cups chopped rotisserie chicken
- 1 tablespoon fresh oregano, or 1 teaspoon dried oregano
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- salt and pepper, to taste
- 6 oz egg noodles, or your favorite small pasta
- ½ cup fresh chopped parsley , or 2 tablespoons dried parsley
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Instructions
- In a large dutch oven, over medium heat, melt butter and then add the oil. Stir in the onion, carrots, and celery. Sauté for 4 minutes, until it starts to soften.
- Add the garlic and sauté an additional minute. Then, stir in the broth, bouillon, chicken, oregano, thyme, salt, and pepper.
- Bring to a simmer over medium-low heat. Once simmering, cover the pot with the lid slightly askew and cook for 10 to 15 minutes.
- Bring the soup to a low boil and add the egg noodles. Cook for 5 to 6 minutes, until the pasta is al dente.
- Add the fresh parsley and serve warm with your favorite crusty bread or crackers on the side.
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Notes
Nutrition
More Of The Best Chicken Soup Recipes
- Chicken lemon rice soup is zesty, fresh, and so easy to make!
- Creamy chicken taco soup is loaded with bold Tex-Mex flavor.
- Crockpot chicken gnocchi soup is an Olive Garden copycat recipe that always satisfies.
- Love chicken pot pie? Make easy, creamy chicken pot pie soup! Or, just make a classic crockpot chicken pot pie.
