Rotisserie Chicken Noodle Soup
This easy Rotisserie Chicken Noodle Soup is the kind of comforting soup that hits the spot every time! Made with shredded rotisserie chicken meat, wide egg noodles, and a flavorful broth, it’s the quick chicken noodle soup I turn to all soup season long. Perfect for busy nights, sick days, or anytime you just want a warm bowl of something simple and satisfying.
Looking for more hearty soup? Try our Cowboy Soup, Chili Soup, or Hamburger Potato Soup.
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This chicken noodle soup with rotisserie chicken comes together fast using breast meat, dark meat, or a whole bird. It tastes like the best chicken noodle soup you’ve ever had, without a lot of hassle.
What you’ll love about this Rotisserie Chicken Noodle Soup Recipe:
- QUICK & EASY – This flavorful soup comes together fast with simple ingredients and no fuss.
BUDGET FRIENDLY – Uses pantry staples and grocery store rotisserie chicken to save time and money.
FAMILY-FRIENDLY – It’s a complete meal that even picky eaters love.
Recipe Ingredients:
You’ll need the following ingredients to make this classic chicken noodle soup with rotisserie chicken meat:
- Butter
- Onion
- Garlic
- Chicken broth
- Chicken- 1 store-bought rotisserie chicken
- Egg noodles
- Carrot
- Dried basil
- Dried oregano
- Thyme
- Salt
- Pepper
INGREDIENT NOTES:
- Chicken Broth: Use a good-quality broth or homemade if you have it.
- Cooked Chicken Breast: Rotisserie chicken makes this quick and easy.
- Egg Noodles: Uncooked noodles go right into the pot.
- Carrot: Thinly sliced so it cooks quickly and evenly.
HOW TO MAKE ROTISSERIE CHICKEN NOODLE SOUP STEP-BY-STEP:
Step 1: In a large stock pot or large Dutch oven, melt the butter over medium-high heat. Sauté the diced onion for 4 minutes until softened, then stir in the garlic and cook another minute, jjust until fragrant.
Step 2: Pour in the cup of chicken broth (you’ll use 6 cups total). Stir in the cubed rotisserie chicken meat, wide egg noodles, sliced carrots, basil, oregano, thyme, kosher salt, and black pepper.
Step 3: Bring the soup to a boil over medium high heat, then reduce to a simmer. Cook for about 20 minutes, or until the noodles are al dente and the carrots are tender.
Step 4: Taste and adjust seasoning at the end of cooking. For extra flavor, add a bay leaf or two while simmering and remove before serving. Sprinkle with fresh parsley if you like.
Pro Tip:
Slice the carrots thin so they cook at the same rate as the noodles, keeping everything tender without overcooking.
Storage and Reheating:
Storage: Cool completely and store in an airtight container. This leftover chicken noodle soup keeps in the fridge for up to 3 days.
Reheating: Reheat gently on the stove top or in the microwave. Add a little bit of water or broth to loosen if needed.
Freezing: Freeze in a zip-top bag or freezer containers. For best texture, undercook the noodles slightly if freezing. Thaw in the fridge overnight and reheat before serving.
Additions and Substitutions:
Additions:
- Extra Veggies: Add celery, peas, or green beans for more color and texture.
- Fresh Herbs: Stir in fresh thyme or fresh parsley at the end for extra flavor.
- Creamy options: To make a creamy chicken noodle soup, stir in a splash of cream or milk at the end of cooking.
Substitutions:
- Chicken: Use a whole chicken, chicken carcass, or even leftover roast chicken if you want to make your own homemade chicken broth or homemade chicken stock.
- Broth: Swap with vegetable broths or store-bought stock in a pinch.
- Noodles: Try regular pasta or small pasta shapes instead of egg noodles.
- Cooking Method: Want to make it even easier? Use the slow cooker or Instant Pot, just wait to add noodles until the last 10–15 minutes.
FAQs about this Rotisserie Chicken Soup:
Can I make GF Chicken Noodle Soup?
Absolutely! I do this all the time! Just swap the egg noodles out and make sure your both is labeled gluten-free. I use JOVIAL brand noodles.
What if I don’t have rotisserie chicken?
No problem. Use chicken breasts, dark meat, or leftover roast chicken. You can also cook a whole chicken or use a chicken carcass for more homemade flavor.
Can I use the Instant Pot or slow cooker?
Absolutely. This recipe works in the Instant Pot or slow cooker. Just add the noodles toward the end of the cooking time so they stay firm.
How do I keep the noodles from getting mushy?
Cook until just al dente and avoid overcooking. If you’re storing it for the next day, you can even cook the noodles separately and add them in when reheating.
Is this soup good for a low calorie diet?
Yes! It’s light, nourishing, and easy to fit into a calorie diet, especially when made with reduced-sodium broth and lean breast meat.
What Can I Serve with this Simple Chicken Noodle Soup Recipe?
This delicious meal goes great with saltine crackers, garlic bread, or even a grilled cheese sandwich.
For a lighter side, serve it with my Cucumber Tomato and Feta Salad or a small green salad. A piece of Whole Wheat Bread makes it even more of an ultimate comfort food kind of night!
I’m excited for you to try this Rotisserie Chicken Noodle Soup! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Rotisserie Chicken Noodle Soup
Ingredients
- 2 Tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 6 cups chicken broth (48 ounces)
- 1 Rotisserie chicken cubed
- 2 cups egg noodles uncooked
- 1 carrot thinly sliced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large stock pot or Dutch oven, melt the butter over medium-high heat.
- Sauté the diced onion for about 4 minutes until softened.
- Stir in the garlic and cook for 1 minute, just until fragrant.
- Pour in the chicken broth.
- Add the cubed rotisserie chicken, wide egg noodles, sliced carrots, basil, oregano, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes, or until the noodles are al dente and the carrots are tender.
- Taste and adjust seasoning as needed.
- For added flavor, you can simmer with a bay leaf or two and remove them before serving.
- Garnish with fresh parsley if desired.
Notes
Pro Tip:
Slice the carrots thin so they cook at the same rate as the noodles, keeping everything tender without overcooking.Nutrition
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Your Chicken Noodle Soup looks so delicious and sure puts me in the mood for a nice cozy fall evening. Hope you have a great weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This recipe saved the day!!! I knew I probably had the ingredients to make soup but couldn’t for the life of me figure out how to do it simply and quickly. I did a quick search on your site and found this. It was amazing! Hit the spot and came together very quickly. And I used celery
This is a 5 ⭐️great recipe
Thank you, Cathy!!