The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Got a rotisserie chicken sitting in the fridge? Perfect! Let’s turn it into cozy chicken noodle soup in no time.
You get tender chicken, soft noodles, and a warm, comforting broth. It’s quick, easy, and tastes homemade without all the work.
Perfect for busy nights, sick days, or when you just want a bowl of comfort. Fast to make. Always hits the spot.
Grab that chicken and a big pot. Warm, cozy soup is just a few steps away!
Why You’ll Love This Recipe
- Effortless Comfort: Using a ready-to-go rotisserie chicken means you skip a lot of work, but you don’t lose any flavor.
- Deep Flavor, Fast: Simmering the broth with fresh vegetables, herbs, and spices brings out a deep homemade taste — no one will guess how easy it was.
- Perfect for Leftovers: This soup stores well and tastes even better the next day, making it perfect for meal prepping.
- Customizable: Swap the pasta, add extra veggies, or use gluten-free noodles — it’s super flexible.
- Family Favorite: It’s kid-approved, picky-eater-friendly, and comforting for every generation.
What You Need to Know Before You Start
Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 5 minutes
Servings:
This recipe makes about 8 generous servings — great for feeding the family and having a few leftovers for lunch.
Difficulty:
Easy and forgiving. If you can chop a few veggies and stir a pot, you can make this soup beautifully.
Required Kitchen Tools
- Large Dutch oven or stockpot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Small bowl (for mixing cornstarch slurry)
Ingredients for Rotisserie Chicken Noodle Soup
Here’s everything you’ll need to bring this soup together (exact amounts are listed in the recipe card below):
- Rotisserie Chicken: Shredded into bite-sized pieces.
- Chicken Broth: Forms the flavorful base — low-sodium is best so you can control the salt.
- Celery Stalks: Adds crunch and classic soup flavor.
- Carrots: Sliced into rounds or half-moons for a touch of sweetness and color.
- Onion: Yellow or white onion, finely diced for rich depth.
- Garlic Powder: Brings a mellow, background garlic flavor without overpowering.
- Dried Parsley: Lends a subtle, herby freshness.
- Oregano: Earthy and slightly peppery, perfect for balance.
- Thyme: Adds an aromatic, woodsy note that defines classic chicken soup.
- Bay Leaf: Boosts complexity — just remember to fish it out before serving.
- Sea Salt: Enhances all the natural flavors.
- Cracked Black Pepper: Gives a little warmth and depth.
- Dry Pasta: Egg noodles are classic, but you can use any small pasta shape you like.
- Cornstarch (or Arrowroot Powder): Thickens the broth slightly for a heartier feel.
- Olive Oil: A light sauté of veggies in oil builds foundational flavor.
Variations for Rotisserie Chicken Noodle Soup
- Swap the Pasta: Use egg noodles for a traditional feel, or try ditalini, small shells, or even broken spaghetti pieces.
- Go Low-Carb: Skip the pasta and stir in baby spinach or chopped kale during the last few minutes for a veggie-packed version.
- Make It Creamy: Stir in a splash of heavy cream or half-and-half at the end for a creamy chicken noodle soup twist.
- Boost the Veggies: Add frozen peas, corn, or diced zucchini to bulk up the vegetable content.
- Spice It Up: A dash of crushed red pepper flakes or a squeeze of sriracha can add gentle heat for those who like it spicy.
How to Make Rotisserie Chicken Noodle Soup Step-by-Step Instructions
1. Sauté the Vegetables
Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften slightly and the onions turn translucent — about 5–7 minutes.
2. Build the Broth
Add the chicken broth to the pot. Stir in the garlic powder, dried parsley, oregano, thyme, bay leaf, sea salt, and cracked black pepper. Bring everything to a simmer over medium-high heat.
3. Add the Chicken
Shred the rotisserie chicken into bite-sized pieces, discarding the skin and bones. Stir the chicken into the simmering broth. Let it cook for about 10 minutes to meld the flavors.
4. Cook the Pasta
Add the dry pasta to the pot and cook according to the package instructions, usually 7–10 minutes, until the noodles are tender but not mushy.
5. Thicken the Soup (Optional)
In a small bowl, whisk together the cornstarch and a few tablespoons of cold water to form a slurry. Stir the slurry into the soup and let it simmer for 2–3 minutes until slightly thickened. This step is optional but adds a lovely body to the broth.
6. Taste and Adjust
Taste the soup and adjust the seasonings as needed. You might want a bit more salt, pepper, or a sprinkle of fresh herbs.
How to Serve Rotisserie Chicken Noodle Soup
This soup shines simply ladled into big bowls with a sprinkle of fresh cracked black pepper on top.
For an extra cozy touch, serve with:
- Crusty Bread: Perfect for dipping into the savory broth.
- Fresh Parsley: A handful of chopped parsley brightens up the whole dish.
- Squeeze of Lemon: A little acidity lifts all the flavors beautifully.
- Grated Parmesan: Adds a salty, nutty finish if you’re feeling fancy.
Storing Rotisserie Chicken Noodle Soup
- Refrigerator: Store the soup in an airtight container for up to 4 days. The flavors actually deepen over time, making leftovers even better.
- Freezer: For longer storage, freeze the soup without the pasta (pasta can become mushy). Freeze in individual portions for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat, and cook fresh pasta separately to add in.
Reheating Tip: Warm the soup gently on the stovetop over medium heat. If the broth has thickened too much, add a splash of water or broth to loosen it.
Tips and Tricks for Success
- Use Low-Sodium Broth: This gives you more control over the final saltiness.
- Cook Pasta Separately (Optional): If you plan to store leftovers, cooking the pasta separately and adding it just before serving keeps it from soaking up too much broth.
- Don’t Overcook the Chicken: Since rotisserie chicken is already cooked, just warm it through gently in the broth — no need to simmer it for too long.
- Taste Before Serving: Always taste and adjust seasonings at the end. Broths vary a lot in saltiness.
- Remove the Bay Leaf: Don’t forget to pull out the bay leaf before serving — it’s not meant to be eaten!
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 275 |
| Protein | 23g |
| Fat | 8g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 670mg |
Note: Nutrition information is estimated based on standard ingredients.
Rotisserie Chicken Noodle Soup
Course: Chicken RecipesServings
8
servingsPrep time
20
minutesCooking time
45
minutesCalories
300
kcalIngredients
1 rotisserie chicken, shredded (about 4 cups of meat)
12 cups chicken broth
4 celery stalks, chopped
4–5 carrots, sliced
1 large onion, diced
1 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
½ teaspoon sea salt (or to taste)
1 teaspoon cracked black pepper
2 cups dry pasta (egg noodles or any small pasta)
¼ cup cornstarch (or arrowroot powder)
1 tablespoon olive oil
Directions
- In a large pot, heat olive oil over medium heat. Add the onion, celery, and carrots. Sauté until slightly softened, about 5–7 minutes.
- Pour in the chicken broth. Stir in garlic powder, parsley, oregano, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer.
- Add shredded rotisserie chicken. Simmer for 10 minutes.
- Stir in the dry pasta and cook according to package directions until tender.
- In a small bowl, mix cornstarch with cold water to make a slurry. Stir into the soup and simmer for 2–3 minutes until slightly thickened.
- Remove the bay leaf. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley, lemon wedges, or Parmesan if desired.
Rotisserie Chicken Noodle Soup FAQs
Can I use homemade chicken broth instead of store-bought?
Absolutely. Homemade broth will make the soup even richer and more flavorful. Just be sure to taste and adjust seasoning, since homemade broths can vary.
Can I make this soup gluten-free?
Yes. Simply use gluten-free pasta and double-check that your broth and seasonings are certified gluten-free.
What’s the best pasta for chicken noodle soup?
Egg noodles are classic, but any small, sturdy pasta like ditalini, rotini, or small shells will work beautifully.
How do I keep the noodles from getting soggy?
If you’re planning to have leftovers, consider cooking the noodles separately and adding them to individual bowls before serving. That way, they stay firm even after a few days.
Can I freeze chicken noodle soup?
Yes — but it’s best to freeze it without the pasta. Pasta tends to get mushy when frozen and reheated. Simply thaw the soup, reheat, and stir in freshly cooked noodles before serving.
Conclusion
Rotisserie Chicken Noodle Soup is the kind of meal that feels like home. It’s hearty, cozy, and packed with nourishing ingredients — and thanks to the shortcut of using a store-bought rotisserie chicken, it’s totally doable even on a busy weeknight.
Whether you’re fighting off a cold, feeding a hungry family, or just craving a taste of old-fashioned comfort, this soup is the answer. One bowl, and you’ll understand why it’s a staple in my kitchen.
Ready to cozy up with a steaming bowl? Grab that rotisserie chicken and let’s get cooking. 🍲
