This Rotisserie Chicken Noodle Soup keeps things simple and full of flavor. Using rotisserie chicken cuts down on prep while still giving you a rich, comforting bowl of soup. Tender noodles, soft vegetables, and herbs come together in a broth that tastes like it simmered all day.
Why You Need To Make Homemade Rotisserie Chicken Noodle Soup
- Saves time with rotisserie chicken: Using rotisserie chicken means you skip the step of cooking raw chicken. Just chop or shred it and add it straight to the pot. That shortcut can shave a lot of time off dinner prep.
- Simple ingredients you already know: Everything in this soup is easy to find and easy to work with. Basic vegetables, noodles, and broth come together in a way that feels homemade without adding extra steps.
- Great way to use leftover chicken: If you have leftover rotisserie chicken in the fridge, this recipe puts it to good use. Instead of letting it sit there for days, you can turn it into a warm pot of homemade rotisserie chicken noodle soup.
I love a cozy chicken soup like my Lemon Orzo Chicken Soup and my Creamy Gnocchi and Chicken Soup on a cold day, and chicken noodle soup is such a classic when you are feeling under the weather. I also love how easy this version is to put together with rotisserie chicken.
Ingredients and Substitutions
- Avocado oil – Any neutral cooking oil works here.
- Yellow onion – White onion can be used instead.
- Carrots – No substitutions.
- Celery – No substitutions.
- Garlic – Fresh garlic gives the best flavor, but garlic powder can work in a pinch.
- Low-sodium chicken broth – Regular chicken broth can be used, but you may want to reduce the added salt.
- Rotisserie chicken – Any cooked, shredded chicken works if you do not have rotisserie chicken.
- Egg noodles – Any small pasta shape, like rigatoni or small shells can work if needed.
- Dried oregano and dried thyme – Can substitute with Italian seasoning.
- Sea salt and black pepper – No substitutions.
Mandy’s Top Tip
If you have a little extra time, add the chicken carcass to the broth before adding the diced chicken and noodles and let it simmer for 30 minutes to 1 hour for even more flavor. It is still delicious as written if you do not have the extra time.
Tips for Success
Cut the vegetables evenly – Try to cut the carrots and celery into similar-sized pieces so they cook at the same rate and stay tender.
Do not overcook the noodles – Add the egg noodles toward the end of cooking so they stay tender and do not soak up too much broth.
Taste the broth before serving – Rotisserie chicken can vary in saltiness, so give the soup a taste at the end and adjust the salt if needed.
Shred or dice the chicken into bite-sized pieces – Smaller pieces make the soup easier to eat and help the chicken warm through quickly in the broth.
How to Make Chicken Noodle Soup Using Rotisserie Chicken
This recipe is very simple to put together. First, sauté the onion, carrots, and celery, then add the garlic, broth, herbs, and rotisserie chicken. Simmer the soup, add the noodles, and cook until they are tender.
Sauté the vegetables.
Add the noodles.
Simmer the broth.
Cook until al dente.
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Easy Dinners With Rotisserie Chicken
Rotisserie chicken is one of my favorite shortcuts in the kitchen. These recipes use it in simple ways to help you get dinner on the table faster.
Did you try this leftover rotisserie chicken noodle soup? Let me know how it turned out by leaving a comment and ⭐ rating below!
Rotisserie Chicken Noodle Soup Recipe
Ingredients
- 1 tablespoon avocado oil
- 1 medium yellow onion diced
- 3 medium carrots cut into 1/4 inch thick pieces
- 2 stalks celery cut into 1/4 inch thick pieces
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth
- 3 cups rotisserie chicken diced or shredded
- 4 ounces dry egg noodles (about 3 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Heat the avocado oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and stir to combine. Bring the soup to a gentle simmer.
- Add the rotisserie chicken, dried oregano, dried thyme, salt, and black pepper. Stir well.
- Let the soup simmer for about 10 minutes to allow the flavors to develop.
- Add the egg noodles and cook according to the package directions until tender.
- Taste the soup and adjust the seasoning if needed before serving.
Notes
- Leftover cooked chicken also works for this recipe.
- Refrigerate: Store the soup in an airtight container in the refrigerator for up to 4 days after it has cooled completely.
- Freeze: Store cooled soup in a freezer-safe container for up to 3 months. For the best texture, freeze the soup without the noodles and add freshly cooked noodles when reheating.
- Reheat: Warm the soup in a pot over medium heat until heated through. If the noodles have absorbed too much broth, add a splash of chicken broth to loosen the soup.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.