This Rotisserie Chicken Noodle Soup is my way of turning a store-bought shortcut into something that tastes completely homemade. It’s quick, nourishing, and everyone always asks for seconds.
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Why This Recipe Works
This Rotisserie Chicken Noodle Soup is my shortcut to pure comfort. Here’s why I love making it again and again:
- Cozy and Comforting: This soup has everything I crave on a chilly day. The rich broth, tender noodles, and juicy chicken make every spoonful soothing and satisfying, a lot like my Instant Pot Chicken Noodle Soup.
- Quick and Easy: Using rotisserie chicken cuts the cooking time in half. I still get that deep, homemade flavor without hovering over the stove for hours.
- Simple Ingredients, Big Flavor: With just a few pantry staples and fresh veggies, this soup turns out rich and full of depth. It tastes like it simmered all day, even though it didn’t.
- Nutritious and Filling: Packed with protein, veggies, and hearty noodles, it’s a balanced meal that feels light but keeps you full. It’s the kind of comfort food I don’t have to feel guilty about.
- Perfect for Leftovers: This soup reheats beautifully, making it ideal for meal prep. I love having a pot in the fridge ready for quick, cozy lunches all week, just like this Chicken Poblano Soup.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Olive oil: Adds a light base for sautéing and brings out the flavor of the vegetables. You can use avocado oil or butter if you prefer.
- Unsalted butter: Provides richness and balances the savory broth. Adds depth when combined with olive oil for sautéing.
- Onion: Gives the soup a subtle sweetness and aromatic base. I dice it finely so it softens quickly and blends into the broth.
- Carrots: Add natural sweetness and color. I like to dice them small so they cook evenly and quickly.
- Celery: Brings an earthy flavor and classic soup texture. Dicing it finely helps it soften just right.
- Garlic: Adds a fragrant kick that enhances every spoonful. I always use fresh minced for best flavor.
- Fresh thyme: Gives the broth a gentle herby note. Dried thyme works too—use half the amount if swapping.
- Bay leaf: Infuses the broth with subtle flavor as it simmers. Just remember to remove it before serving.
- Kosher salt: Helps balance the flavors. I start with 1 teaspoon and add more to taste after simmering.
- Chicken broth: Use store-bought or homemade—either will give a flavorful base. A good-quality broth makes a big difference.
- Yukon gold potatoes: Add creaminess and make the soup heartier. I dice them into small cubes so they cook quickly.
- Egg noodles: Wide or medium noodles hold up well in broth. They soak up flavor and add satisfying texture.
- Rotisserie chicken: A time-saver that adds rich, cooked flavor. I shred it into bite-sized pieces and skip the skin.
- Parsley: A fresh garnish that brightens the soup. I chop it finely and sprinkle it on right before serving.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Sauté veggies: In a large pot, heat olive oil and butter over medium heat. Add diced onion, carrots, and celery, and cook for about 5 minutes until softened. Stir in garlic, thyme, bay leaf, and salt. Cook for 1 more minute.
- Pour broth: Pour in the chicken broth and bring to a boil over high heat.
- Add noodles and potato: Stir in diced potatoes and egg noodles. Lower the heat and simmer for 10–12 minutes until both are tender.
- Add rotisserie chicken: Stir in the shredded rotisserie chicken. Let simmer for 5 more minutes until warmed through.
- Garnish herbs: Remove the bay leaf. Taste and adjust salt as needed, then stir in chopped parsley.
- Serve: Ladle hot soup into bowls and serve with crusty bread for a cozy, comforting meal.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Broth Options: I love using homemade broth made from the rotisserie chicken carcass for extra richness, but store-bought low-sodium broth works perfectly when you’re short on time.
- Noodles: Egg noodles are classic, but you can swap them for rotini, orzo, or even rice if you prefer. For a gluten-free option, try brown rice noodles or quinoa.
- Vegetables: This soup is great for using up whatever vegetables you have on hand. Try adding peas, zucchini, or corn for extra color and texture.
What to Serve with Rotisserie Chicken Noodle Soup
Breads
- There’s nothing better than serving Rotisserie Chicken Noodle Soup with something warm and buttery on the side. Try it with Homemade Focaccia, no knead Dutch oven bread, or classic dinner rolls to soak up every drop of broth.
- For a cozier touch, pair it with cheddar biscuits or garlic parmesan knots for a comforting, café-style meal.
Sides
- Balance the hearty soup with a light, refreshing side. A crisp Kale Caesar Salad or Fall Harvest Salad makes a great complement to the rich chicken and noodles.
- You can also serve it with Garlic Parmesan Asparagus or Mediterranean Roasted Vegetables for a colorful, veggie-packed dinner.
FAQs
Can I use a different type of chicken?
Absolutely. Any cooked chicken works well, whether it’s leftover roasted chicken or poached breasts. Rotisserie chicken adds convenience and a slightly smoky flavor that enhances the broth.
Is it possible to make this soup in advance?
Yes, this soup tastes even better the next day as the flavors meld. You can cook it ahead of time, cool it completely, and reheat it gently on the stove when ready to serve.
How long does it keep?
Store the soup in an airtight container in the fridge for up to 4 days. If you plan to keep it longer, freeze it for up to 3 months. For the best texture, store the noodles separately and add them when reheating to prevent them from becoming too soft.
More Soup Recipes You’ll Enjoy
- Chicken Dumpling Soup – This chicken dumpling soup is ultra-cozy, comforting, and creamy! You’ll have a hard time stopping at just one bowl.
- Cajun Potato Soup – This Cajun Potato Soup is the kind of comforting meal I crave when I want something hearty with a little kick. It’s loaded with soft potatoes, Cajun spice, and savory bacon.
- Kielbasa Potato Soup – This Kielbasa Potato Soup is my go-to when I want something hearty, creamy, and totally comforting. It’s loaded with tender potatoes, smoky sausage, and rich broth.
- Copycat Panera Broccoli Cheddar Soup – This Broccoli Cheddar Soup is creamy, cheesy, and packed with cozy flavors (just like Panera’s version!). It’s a one-pot, 30-minute recipe that combines tender broccoli, grated carrots, and sharp cheddar in a velvety broth
If you try this Rotisserie Chicken Noodle Soup recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Rotisserie Chicken Noodle Soup
Servings: 6 servings
This Rotisserie Chicken Noodle Soup is my way of turning a store-bought shortcut into something that tastes completely homemade. It’s quick, nourishing, and everyone always asks for seconds.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion, medium, finely diced
- 2 carrots, medium, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 teaspoons thyme, finally chopped
- 1 bay leaf
- 2 teaspoons kosher salt, or more to taste
- 8 cups chicken broth, store-bought or homemade
- 1 pound yukon gold potato, diced into ½-inch cubes (peeled optional)
- 6 oz egg noodles, wide or medium
- 2 cups rotisserie chicken, shredded and skin removed
- 1 tablespoon parsley, finely chopped for garnish
Instructions
- Remove meat from the rotisserie chicken. Shred into bite-sized pieces and set aside. (Optional: place the carcass, skin, half an onion and salt in a pot with water to make quick stock, simmer for 20-30 minutes, then strain and use stock for soup.)
- Heat the olive oil and butter in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
- Season with salt. Stir in chopped thyme and bay leaf. Saute for 1 minute to release the aroma.
- Pour in the chicken broth and bring to a boil. Taste for seasoning and adjust to your liking. Add diced potato. Reduce heat and simmer until potatoes are tender, cook for 10 minutes.
- Add egg noodles while the potatoes are still cooking and finish cooking until just tender, about 7-8 minutes.
- Stir in shredded rotisserie chicken. Simmer for 5 minutes to warm through. Remove the bay leaf.
- Ladle into bowls, sprinkle with fresh chopped parsley, and enjoy with bread and butter!
Notes
- Use homemade stock when possible. Simmer the rotisserie carcass with onion and salt for 20–30 minutes for a richer, more flavorful broth.
- Sauté the vegetables first. Cooking the onion, carrots, and celery in butter and olive oil builds a deeper, more savory base for the soup.
- Cut vegetables evenly. Uniform pieces of onion, carrots, celery, and potato ensure everything cooks at the same rate.
- Add the noodles at the right time. Drop them in while the potatoes are still simmering so both finish cooking together without becoming mushy.
- Garnish right before serving. Fresh parsley adds color and brightness to each bowl.
- For make-ahead storage, keep the noodles separate. Store the broth and noodles in separate containers so the noodles don’t absorb all the liquid.
- Reheat gently. Warm the soup over low heat on the stove and add a splash of water or broth if it has thickened.
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