Quick rotisserie chicken noodle soup is the answer to a busy weeknight when you want something warm and homemade without simmering a whole chicken. A store bought rotisserie chicken gives you cooked, seasoned meat in minutes, and the vegetables and noodles cook right in the broth.
This soup is classic in every way. You get sliced carrots, celery, onion, and garlic, a pot of savory broth, tender egg noodles, and plenty of shredded chicken. It is ready in about 30 minutes, and it makes enough for six bowls with leftovers for lunch.
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Why This Works
The rotisserie chicken is already cooked and seasoned, so the soup skips the long simmer that raw chicken needs. You only have to soften the vegetables, cook the noodles, and warm the chicken through at the end.
Adding the chicken last keeps it moist and tender instead of stringy. Cooking the noodles right in the broth lets their starch thicken the soup slightly, which gives it a fuller body. Using low-sodium broth is important here, because rotisserie chicken is already well seasoned and you can adjust the salt at the end.
Ingredients
- 3 cups shredded rotisserie chicken (about 1 pound of meat, use leftover chicken if you have it)
- 8 cups low-sodium chicken broth
- 2 cups dry egg noodles
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for serving
How to Make Quick Rotisserie Chicken Noodle Soup
1. Shred the chicken.
Pull the meat from the rotisserie chicken, discard the skin and bones, and shred the meat into bite-size pieces. You want about 3 cups.
2. Boil the broth.
Pour the broth into a large pot and bring it to a boil over high heat.
3. Cook the vegetables.
Add the carrots, celery, onion, and garlic. Reduce the heat and simmer for 5 to 7 minutes, until the vegetables are tender when pierced with a fork.
4. Add the noodles.
Stir in the egg noodles and cook for 6 to 7 minutes, stirring now and then so they do not stick together. Follow the package directions if your noodles are thicker.
5. Add the chicken.
Stir in the shredded chicken, salt, and pepper. Cook for 2 to 3 minutes, until the chicken is heated through. Taste and add more salt if the soup needs it.
6. Serve.
Ladle the soup into bowls and top with fresh parsley.
How to Serve
Serve the soup hot with something to dip. Warm bread is the easiest partner, and fluffy homemade dinner rolls soak up the broth beautifully. For a more indulgent side, bake a pan of quick cheesy garlic bread.
A sandwich on the side turns the soup into a full meal. These sun dried tomato bacon pesto grilled cheese delights are a rich contrast to the light broth, and a wedge of cornbread with creamed corn adds a sweet, soft bite.
How to Store and Reheat
Cool leftovers quickly. Divide the soup into shallow containers and refrigerate within 2 hours of cooking. The University of Wisconsin Extension guidance for leftovers lists soups and stews as good for 3 to 4 days in the refrigerator.
Reheat the soup on the stove until it is steaming hot and reaches 165 degrees F. The noodles keep absorbing broth as they sit, so the soup will be thicker the next day. Add a splash of broth or water when reheating to loosen it.
If you plan to freeze the soup, freeze it in a sealed container. For the best texture, you can cook the noodles separately and add them when you reheat, since noodles soften as they sit in broth.
Tips and Variations
Use whatever rotisserie chicken you have, and combine white and dark meat for the best flavor. If your chicken is heavily seasoned, start with less salt and taste at the end. For a richer pot of soup, use homemade broth if you have it.
Cut the carrots and celery into similar sizes so they cook at the same rate. Thin slices soften faster, which is useful when you are short on time. Any short pasta can replace the egg noodles, so adjust the cooking time to match the package.
For the safest leftovers, refrigerate the soup promptly and reheat it fully. The University of Wisconsin Extension guide on how to store leftovers explains shallow containers, storage times, and reheating to 165 degrees F.
To change the flavor, add a bay leaf or a pinch of dried thyme to the broth, finish with a squeeze of lemon juice, or stir in a handful of fresh spinach at the end.
FAQ
Can I use leftover chicken instead of rotisserie chicken?
Yes. Any cooked chicken works. Shred or dice it and add it at the end, just as you would with rotisserie chicken.
Can I use a different pasta?
Yes. Egg noodles are traditional, but any short pasta works. Check the package for the cooking time and add it to the pot accordingly.
How do I keep the noodles from getting mushy?
Do not overcook them in the pot, and avoid leaving them in the broth for long periods. If you plan to have leftovers, cook the noodles separately and add them to each bowl.
How long does the soup last in the refrigerator?
Stored in shallow containers and refrigerated within 2 hours, it keeps for 3 to 4 days. Reheat it to 165 degrees F before serving.
Can I add more vegetables?
Yes. Peas, green beans, spinach, or diced potatoes all work. Add quick-cooking vegetables near the end so they stay bright and tender.
Quick Rotisserie Chicken Noodle Soup
Ingredients
Main Ingredients
- 3 cup shredded rotisserie chicken about 1 pound of meat
- 8 cup low-sodium chicken broth
- 2 cup dry egg noodles
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 medium onion diced
- 2 cloves garlic minced
- ½ tsp salt to taste
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, for serving
Instructions
Cooking
- Bring the broth to a boil in a large pot.
- Add the carrots, celery, onion, and garlic and simmer for 5 to 7 minutes, until the vegetables are tender.
- Stir in the egg noodles and cook for 6 to 7 minutes, stirring now and then so they do not stick.
- Add the shredded chicken, salt, and pepper and cook for 2 to 3 minutes, until heated through.
- Ladle into bowls and top with parsley.
