Rotisserie Chicken Noodle Soup
A steaming bowl of Rotisserie Chicken Noodle Soup is the perfect comforting meal. Using a store-bought rotisserie chicken makes it quick and easy, while a simple trick—simmering the chicken bones in broth—adds extra depth of flavor. This homemade soup is rich, hearty, and ready in under an hour.
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A rotisserie chicken is not only convenient for dinner but also great for making a flavorful, meaty soup. By using the chicken carcass to enhance the broth, you get a soup that tastes like it simmered all day in just about 50 minutes.
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History
Rotisserie Chicken Noodle Soup is a modern twist on traditional chicken noodle soup, which became popular in the United States during the 1920s to 1950s. While chicken-based soups have ancient roots, the convenience of using pre-cooked rotisserie chicken in the dish became widespread in the late 20th century, making it a quicker, more accessible version of the classic. This adaptation has made it a beloved comfort food in busy households, offering the same nourishing qualities with less preparation time.
Ingredients
- Extra-virgin olive oil – A neutral oil works if needed without changing the soup.
- Onion – Diced. I cook with yellow (aka brown) onions but you could also use a sweet onion.
- Carrots – From about 2 medium carrots
- Celery – From about 2 medium stalks, you can use the leaves and all.
- Garlic – From about 2 cloves. Please use fresh garlic!
- Rotisserie chicken – Meat removed from the bones and skin discarded.
- Chicken broth – I often have homemade chicken broth/stock on hand. I make it and freeze it in 32-ounce deli cups for soups just like this. If you’re not that prepared, I admit I’m a food nerd, buy a good quality brand from the store.
- Water – Helps keep the broth from tasting too concentrated.
- Poultry seasoning – If you don’t have poultry seasoning, give your soup a pinch of dried sage, dried thyme, and a half a pinch of dried rosemary.
- Kosher salt – I cook with kosher salt.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Peas – Frozen; adding them late keeps them from turning mushy.
- Wide egg noodles – You can really use any kind of noodle but I like egg noodles in my chicken soup.
- Fresh flat-leaf parsley – Optional, but I like it for a clean finish at the end.
How To Make Rotisserie Chicken Noodle Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by removing the meat from the rotisserie chicken, discarding the skin. Cut the meat into bite-sized pieces and set aside.
Place the chicken bones in a pot with the broth and water. Let them simmer over low heat for 30 to 40 minutes to build a rich flavor. Strain out the bones and discard them. You can do this step ahead of time to make weeknight cooking easier. A small mesh strainer with a silicone rim works perfectly here.
Heat olive oil in a large soup pot over medium-high heat. Add the diced onion, carrots, celery, and minced garlic. Cook for about 8 minutes, stirring often with a flat wooden spatula, until the vegetables are soft and fragrant.
Pour in enough broth to make a total of 8 cups. Bring it to a gentle simmer, cover, and let cook for 15 to 20 minutes so the flavors meld beautifully.
Add the chopped chicken, poultry seasoning, salt, and pepper. Bring the soup to a boil, then lower the heat and let it simmer for 10 more minutes.
Cook the egg noodles separately according to package instructions. Drain and rinse under cold water to stop the cooking. I like using a small colander with soft silicone handles for easy draining.
Stir in the peas and cooked noodles. Taste and adjust seasoning if needed. Garnish with fresh parsley chopped with kitchen scissors for a quick, bright finish.
Serve hot and enjoy a bowl of comforting, homemade goodness that tastes like it simmered all day even if it only took an hour.
Chef Jenn’s Tips
- Simmering the bones in the broth deepens the flavor—don’t skip this if you have time.
- Add extra veggies like zucchini or spinach to make the soup even heartier.
- If you have homemade chicken stock, use it for an even richer taste.
- Swap egg noodles for rice or another pasta shape for variety.
- For a creamy version, stir in a splash of heavy cream before serving.
Make It A Meal
This soup pairs well with warm crusty bread, a grilled cheese sandwich, or a fresh green salad. A sprinkle of Parmesan or a squeeze of fresh lemon juice can add extra brightness.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The noodles will absorb some liquid, so add extra broth when reheating. To freeze, store the soup without noodles for up to 3 months. When ready to serve, thaw overnight in the fridge, reheat on the stove, and add freshly cooked noodles.
Rotisserie Chicken Noodle Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup onion diced
- 2 cups carrots sliced
- 1 cup celery diced
- 1 tablespoon garlic minced
- 1 rotisserie chicken
- 4 cups chicken broth lower-sodium
- 4 cups water
- 2 teaspoons poultry seasoning
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 cup peas frozen
- 8 ounces wide egg noodles uncooked
- fresh flat-leaf parsley chopped
Instructions
- Remove the meat from the rotisserie chicken, discarding the skin. Cut the meat into bite-sized pieces and set aside.
- Place the chicken bones in a pot with the broth and water. Simmer over low heat for 30-40 minutes to enhance the flavor. Strain out and discard the bones. This step can be done ahead of time.
- Heat the olive oil over medium-high heat.
- Add the onion, carrots, celery, and garlic. Cook for about 8 minutes, stirring frequently, until the vegetables are softened.
- Pour in enough broth to make a total of 8 cups and bring to a simmer. Cover and let cook for 15-20 minutes.
- Add the chopped chicken, poultry seasoning, salt, and pepper. Bring the mixture to a boil, then lower the heat and let it simmer for another 10 minutes.
- Cook the egg noodles separately according to the package instructions. Drain and rinse under cold water.
- Stir in the peas and cooked noodles.
- Adjust the seasoning if needed, garnish with fresh parsley, and serve hot.
Notes
Chef Jenn’s Tips
- Simmering the bones in the broth deepens the flavor—don’t skip this if you have time.
- Add extra veggies like zucchini or spinach to make the soup even heartier.
- If you have homemade chicken stock, use it for an even richer taste.
- Swap egg noodles for rice or another pasta shape for variety.
- For a creamy version, stir in a splash of heavy cream before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.