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.
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.
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
- 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 – Lower-sodium.
- Water
- Poultry seasoning
- Kosher salt
- Black pepper
- Peas – Frozen.
- Uncooked wide egg noodles
- Fresh flat-leaf parsley – Optional garnish.
How To Make Rotisserie Chicken Noodle Soup
- 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.
Step-By-Step Process
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.