Rotisserie chicken noodle soup is the fastest route to a pot of real homemade soup. A store-bought rotisserie chicken gives you cooked, seasoned meat in minutes, so all you need to do is soften some vegetables, simmer them in broth and add egg noodles.
This is a small-batch recipe that serves 4, with 4 cups of broth and 2 cups of noodles, so it is ideal for a weeknight or a cold. The bones of the chicken can even be simmered into a quick stock if you want extra depth. If you want a bigger pot with a fuller classic flavor, our chicken noodle soup with egg noodles serves more.
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Why This Rotisserie Chicken Noodle Soup Works
Rotisserie chicken is already cooked and well seasoned, so it only needs to warm through. Adding it near the end keeps the meat tender instead of stringy. Vegetables are softened in a little oil first, which makes the broth taste sweeter and more rounded.
The noodles are cooked in the soup, so they release a little starch and give the broth a slightly fuller body. If you plan to have leftovers, you can also boil the noodles separately and add them to each bowl, which keeps them from soaking up all the liquid.
Ingredients
- 1 tbsp olive oil or butter
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 2 cups (about 3 oz) wide egg noodles
- 2 cups shredded rotisserie chicken, skin removed
- Salt and black pepper, to taste
- Chopped fresh parsley, for serving
How to Make Rotisserie Chicken Noodle Soup
1. Soften the vegetables. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 minutes, until softened.
2. Add the garlic and herbs. Stir in the garlic and thyme and cook for 1 minute.
3. Add the broth. Pour in the broth, add the bay leaf, and bring to a simmer. Cook for 5 minutes so the flavors blend.
4. Cook the noodles. Stir in the egg noodles and cook until just tender, following the package time, usually 6 to 8 minutes.
5. Add the chicken. Stir in the shredded chicken during the last 2 to 3 minutes, just to heat it through.
6. Season. Remove the bay leaf, taste, and adjust the salt and pepper. Top with parsley.
How to Serve
Serve hot with crusty bread, crackers, or a grilled cheese sandwich. A squeeze of lemon gives it a bright finish, and if you want to lean into that flavor, try our lemon chicken noodle soup. For a heartier rice-based option, see our chicken rice soup, or try a spicier choice such as chicken tortilla soup.
How to Store and Reheat
Cool the soup and refrigerate it within two hours of cooking. It keeps for 3 to 4 days. The noodles soften and absorb broth as the soup sits, so for the best texture, store the noodles separately from the broth, or plan to add a splash of broth when you reheat.
Reheat on the stove until steaming and at least 165°F, the temperature recommended for leftovers in Texas A&M AgriLife Extension food safety guidance. For freezing, leave out the noodles, freeze the broth, vegetables and chicken, and cook fresh noodles when you reheat.
Tips and Variations
- Make quick stock. Simmer the leftover carcass with an onion and water for 20 to 30 minutes, then strain it and use it in place of some of the broth.
- Do not overcook the noodles. They keep softening in hot broth.
- Add the chicken late. It is already cooked and only needs to warm up.
- Add more vegetables. Peas, diced potatoes, or chopped spinach all work.
- Use other noodles. Small pasta shapes such as ditalini can replace the egg noodles.
- Season at the end. Rotisserie chicken and store-bought broth can both be salty, so taste before adding more salt.
FAQ
Can I use leftover chicken instead of rotisserie chicken?
Yes. Any cooked chicken or turkey works. Shred it and add it near the end of cooking.
How do I keep the noodles from getting mushy?
Cook the noodles until just tender, and if you expect leftovers, cook and store them separately from the soup.
Can I freeze rotisserie chicken noodle soup?
Yes, but freeze it without the noodles. Cook fresh noodles when you reheat the soup.
How many servings does this make?
This recipe serves 4 as a main course. For a larger family, double it, or see our lemon chicken noodle soup, which makes 6 servings.
Is the skin okay to leave in?
It is better to remove it, because it can make the broth greasy and the pieces chewy once they are in the soup.
Rotisserie Chicken Noodle Soup
Ingredients
Main Ingredients
- 1 tbsp olive oil or butter
- 1 medium yellow onion diced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 2 cups wide egg noodles about 3 oz
- 2 cups shredded rotisserie chicken skin removed
- salt and black pepper to taste
- chopped fresh parsley for serving
Instructions
Cooking
- Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 minutes until softened.
- Stir in the garlic and thyme and cook for 1 minute.
- Pour in the broth, add the bay leaf, and bring to a simmer. Cook for 5 minutes.
- Stir in the egg noodles and cook until just tender, following the package time, usually 6 to 8 minutes.
- Stir in the shredded chicken during the last 2 to 3 minutes, just to heat it through.
- Remove the bay leaf, taste, and adjust the salt and pepper. Top with parsley.
