Rotisserie Chicken Noodle Soup: A Quick, Hearty Dish
Nothing beats a warm bowl of Rotisserie Chicken Noodle Soup when you’re feeling tired or cold. I make this all the time because it’s so easy! You just grab a rotisserie chicken from the store and turn it into amazing homemade soup.
No need to cook chicken for hours. The best part? It tastes like you spent all day making it. The chicken is so tender. The noodles are perfect.
And the veggies make everything taste fresh and yummy. This is my go-to recipe when I want comfort food fast. It never lets me down. Your family will love it too!
Ingredients You’ll Need
This recipe is super simple! You probably have most of these things at home already. Just check the recipe card below for how much you need.
- Rotisserie chicken: Already cooked chicken that saves you tons of time and tastes amazing.
- Egg noodles: These classic noodles soak up all the yummy broth perfectly.
- Carrots: Sweet and colorful veggies that make the soup healthy and pretty.
- Celery: Gives the soup that classic chicken noodle soup taste we all love.
- Onion: Makes everything smell amazing and adds so much flavor to the broth.
- Garlic: Fresh garlic makes the soup taste rich and delicious in every bite.
- Chicken broth: This is what makes your soup warm, comforting, and full of flavor.
How to Make Rotisserie Chicken Noodle Soup
Ready to make some soup? This comes together so fast and easy. Let’s get cooking!
Step 1: Sauté the Aromatics
Heat your oil in the big pot on medium heat. Toss in your onion, carrots, and celery. Cook them for 5-7 minutes until they get soft. Then add the garlic and cook for one more minute. Smells good already, right?
Step 2: Add the Broth
Pour in 8 cups of chicken broth with your bay leaves, thyme, salt, and pepper. Turn up the heat until it starts to boil. Then turn it down to a gentle simmer. Let everything bubble away and get friendly together.
Step 3: Shred the Chicken
Now grab your rotisserie chicken. Pull off all the meat with two forks. Throw away the skin and bones. You’ll need about 3 cups of shredded chicken. This part is so easy! The chicken just falls apart.
Step 4: Cook the Noodles
Dump 2 cups of egg noodles into your simmering soup. Cook them for 8-10 minutes until they’re soft but not mushy. Give them a stir now and then. You don’t want them sticking to the bottom of your pot.
Step 5: Add Chicken and Finish
Stir in all that shredded chicken. Let it heat up for 3-5 minutes until it’s nice and hot. Taste your soup and add more salt or pepper if you want. Take out the bay leaves. DONE! Time to enjoy!
Tips for the Best Rotisserie Chicken Noodle Soup
- Don’t overcook those noodles because they keep cooking in the hot soup even after you turn off the heat.
- Use good broth or add extra herbs to make cheap broth taste better.
- Keep the chicken bones to make your own stock next time for even richer flavor.
- Add veggies at different times if you like them a bit crunchy instead of super soft.
- Top with fresh herbs and some pepper to make each bowl look and taste extra special.
Variations and Substitutions
Want to change things up? This soup is super flexible! You can make it work with whatever you have.
- Gluten-free option: Swap regular noodles for rice noodles or gluten-free pasta like in this Gluten-free Chicken Noodle Soup.
- Different proteins: Got leftover turkey? Use that instead! Check out this Leftover Turkey Noodle Soup for ideas.
- Vegetable additions: Throw in peas, corn, green beans, or whatever veggies you like best.
- Noodle alternatives: Try different noodles like wide ones, orzo, tiny pasta, or even rice.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Make it up to three days early and keep it in the fridge. Just cook the noodles fresh when you’re ready to eat. They stay better that way and won’t get all mushy and gross.
How do I store leftover chicken noodle soup?
Let the soup cool down completely first. Put it in containers with lids and keep it in the fridge for four days. Try to keep noodles separate from the broth if you can for the best results.
Can I freeze this chicken noodle soup?
You sure can! Freeze it without noodles for up to three months in freezer containers. When you reheat it, just cook some fresh noodles. They’ll taste way better than frozen ones that got mushy in the freezer.
What to serve with rotisserie chicken noodle soup?
I love serving it with crusty bread, soft rolls, crackers, or a simple salad. Garlic bread is AMAZING with this! Grilled cheese sandwiches are perfect, too. So yummy together!
How can I make the soup richer?
Add a little heavy cream or white wine for a deeper flavor. Or use homemade chicken stock instead of the stuff from the store. It makes such a big difference in taste!
Can I use raw chicken instead of rotisserie?
Yeah, you can use raw chicken breasts or thighs. Just cook them in the broth first. Take them out, shred them up, and put them back in. But rotisserie chicken is way faster and easier!
Rotisserie Chicken Noodle Soup
Ingredients
- 1 whole rotisserie chicken, shredded (about 3 cups)
- 8 cups chicken broth, low-sodium
- 2 cups egg noodles, uncooked
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano (optional)
Instructions
- Heat olive oil in your big pot on medium heat until it's nice and hot.
- Add onion, carrots, and celery to the pot and cook for 5 to 7 minutes until soft.
- Stir in garlic and cook for 1 minute until it smells really good and yummy.
- Pour chicken broth into the pot and add bay leaves, thyme, oregano, salt, and pepper for flavor.
- Bring everything to a boil on medium-high heat, then turn down to simmer for 5 minutes.
- Pull all the meat off your rotisserie chicken and shred it into small pieces with two forks.
- Add egg noodles to the bubbling soup and cook for 8 to 10 minutes until soft.
- Stir in shredded chicken and cook for 3 to 5 minutes until heated all the way through.
- Take out the bay leaves, taste your soup, and add more salt or pepper if you want.
- Scoop hot soup into bowls and sprinkle fresh parsley on top before serving to everyone right away.
Notes
- Keep cooked noodles separate from the broth so they don’t get mushy in the fridge overnight.
- Use low-sodium broth because rotisserie chickens already have lots of salt and spices on them.
- Freeze your soup without noodles for up to three months in containers with tight lids.
- Throw in extra veggies like peas or corn during the last 5 minutes of cooking time.
- Simmer the chicken bones in broth for 30 minutes before straining for an even richer flavor.
