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Discover the perfect blend of comfort and convenience with my Rotisserie Chicken Noodle Soup recipe. This fast and flavorful soup transforms a store-bought rotisserie chicken into a rich and cozy homemade soup brimming with tender meat, crisp veggies, hearty noodles, and aromatic seasonings. Best of all, you’ll need just 15 minutes and one pot to make it!

Discover the perfect blend of comforting and convenience with my Rotisserie Chicken Noodle Soup recipe. This fast and flavorful soup transforms a store-bought rotisserie chicken into a rich and cozy homemade soup brimming with tender meat, crisp veggies, hearty noodles, and aromatic seasonings.

Table of Contents

About this chicken noodle soup using rotisserie chicken

Warm up with my irresistibly cozy rotisserie chicken noodle soup – a quick and comforting dish that promises to bring the entire family together!

This soup recipe transforms rotisserie chicken into a rich and savory delight. With a medley of fresh vegetables, hearty egg noodles, tender chicken meat, and a flavorful broth, this is more than just satisfying. Its a delicious antidote to chilly fall days and bust winter weeknights! Each spoonful will offer a burst of comfort thats sure to warm your soul and bring joy to the bellies ’round your table.

But, what makes this recipe truly special is the effortless preparation (paired with the delicious taste!). In a matter of mere minutes, you can create a wholesome chicken noodle soup WITHOUT the fuss. Whether you enjoy this rotisserie chicken soup as a cozy working lunch, fast dinner, or serve it as a comfort meal for guests, this versatile soup adapts beautifully to any occasion.

Embrace the convenience of rotisserie chicken and experience the joy of homemade soup, minus the hassle!

If you’re looking for more cozy chicken soup recipes, check out these fan-favorites next: Creamy Chicken Wild Rice Soup, White Bean and Chicken Soup, Chicken Black Bean Soup, Gnocchi Chicken Soup Crock Pot, Miso Soup with Chicken, and Chicken Parmigiana Soup Recipe.

Why you’ll love this recipe

  • Time-Saving Convenience. This rotisserie chicken noodle soup recipe leverages a rotisserie chicken. This significantly reduces the prep time and cook time, allowing you to whip up a homemade meal in around 40 minutes.
  • Rich, Flavorful Broth. The combination of crisp vegetables, Italian seasonings, and fresh herbs creates a deeply flavorful broth that elevates the soup beyond standard recipes – making each bowl a story of comforting delight.
  • Versatile and Customizable. Easily adaptable, this recipe for chicken noodle soup with rotisserie chicken allows you to swap in your favorite veggies, pasta noodles, and spices, ensuring it fits your family’s taste preferences and dietary needs.
  • Wholesome and Nutritious. Packed with protein from the chicken and nutrients from the veggies, this soup provides a balanced meal that’s both satisfying and nourishing for the whole family.
  • Perfect for Any Occasion. Whether it’s a cozy family weeknight dinner or a comforting lunch, this rotisserie chicken noodle soup fits seamlessly into any setting, making it a versatile staple for your recipe box.

Ingredients for rotisserie chicken chicken noodle soup

  • Olive Oil. Provides richness for sautéing the veggies.
  • Carrots. For sweetness and bulk. Feel free to use any color of carrots, or swap in parsnips.
  • Celery. Contributes a crisp texture and mild earthiness that complements the other ingredients. Fresh, bright green celery stalks are ideal.
  • Yellow Onion. Brings aromatic flavor to the base of the soup.
  • Garlic. You’ll need to peel and mince the cloves. In a pinch, use the stuff in a jar, frozen garlic paste, or swap in ¼ teaspoon of garlic powder for each clove.
  • Italian Seasoning. Made with a blend of oregano, basil, rosemary, thyme, and marjoram, this one bottle unlocks a world of flavor. Feel free to mix your own.
  • Chicken Bouillon. I love bouillon! It takes up virtually no space and delivers BIG flavor. Feel free to swap in vegetable broth or chicken broth.
  • Fresh Herbs. A combination of fresh Italian parsley and fresh thyme lend fresh herbal and earthy notes that brighten up the soup.
  • Bay Leaves. It’s crazy how much two leaves can change a pot of soup. If you don’t have it, omit it. But then go buy a bottle next time you’re at the store, mm-kay?
  • Cornstarch. You’ll need to dissolve the cornstarch in water to seamlessly blend it into the soup.
  • Egg Noodles. A classic addition to any chicken noodle soup. Select high-quality egg noodles specifically “made with egg” for the richest flavor.
  • Rotisserie Chicken. A convenient way to add tender, juicy meat to soup.
  • Lemon. The refreshing acidity in fresh lemon juice brightens up the soup by balancing the richness.
  • Kosher Salt and Ground Black Pepper. For overall flavor.

Recipe variations

  • Chicken Noodle Soup with Greens. If you’re looking to bulk up the soup with more veggies, Swiss chard or spinach are wonderful additions. It will lend a slightly earthy flavor and vibrant flavor. Be sure to choose chard with crisp, bright leaves.
  • Creamy Chicken Noodle Soup. Add a splash of heavy cream or a dollop of sour cream to the soup just before serving for a creamy texture and rich flavor.
  • Spicy Rotisserie Chicken Soup. Incorporate diced jalapeños, red pepper flakes, or a splash of your favorite hot sauce for a little heat.
  • Asian Chicken Noodle Soup. Swap the egg noodles for rice noodles. And then add a little ginger, a few splashes of soy sauce, and a tiny drop of sesame oil. You may want to consider adding shiitake mushrooms too.
  • Veggie Packed Rotisserie Chicken Noodle Soup. Boost the heartiness and nutritional value by adding more veggies, like bell peppers, zucchini, diced tomatoes, potatoes, or green beans.
  • Southwest Chicken Noodle Soup. Add black beans, corn, and a can of diced tomatoes for a southwestern flair. However, please keep in mind you’ll need to add more broth or stock.
  • Slow Cooker Rotisserie Noodle Soup. Prepare the soup in the slow cooker by adding all the ingredients except the noodles, chicken, and herbs. Cook on low for 4-6 hours, adding the reserved ingredients in the last 15 to 20 minutes.

How to make chicken noodle soup from rotisserie chicken

  1. Sauté Aromatics: Heat the oil in a Dutch oven or heavy-bottom pot over medium heat. Then, add the onions, carrots, celery, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the onions are almost softened, but not browned. Next, add the garlic and cook, stirring constantly, until aromatic.
  2. Add Stock and Herbs: Add the chicken stock, parsley sprigs, thyme sprigs, and bay leaves to the pot. Then increase the heat to high.
  3. Add Slurry: In a small bowl, combine the cornstarch and water to form a smooth slurry (paste). Once the soup is simmering, stir the slurry into the soup and let the soup come to a gentle boil. 
  4. Add the Egg Noodles: Add the egg noodles to the pot and continue to gently boil or simmer for 2 minutes, reducing the heat as necessary to prevent the soup from rapidly boiling. 
  5. Add the Rotisserie Chicken: Add the shredded rotisserie chicken and Swiss chard to the pot, if using. Cook, stirring occasionally, until noodles are just shy of al dente. 
  6. Remove Herb Sprigs and Bay Leaves: Use a slotted spoon to remove and discard the sprigs of parsley and thyme, along with the bay leaves. 
  7. Add Minced Parsley, Lemon Juice; Adjust for Taste: Turn the heat off underneath the pot and stir the tablespoon of minced parsley and the juice of half a lemon into the soup. Then use a spoon and taste the soup. Next, adjust the soup to suit your tastebuds, adding more salt and pepper for overall flavor, herbs for freshness, and lemon juice for acidity. 
  8. Serve Rotisserie Chicken Noodle Soup: Ladle chicken noodle soup into serving bowls and garnish with more fresh herbs and grated parmesan if using. Enjoy warm.

Expert tips for the most success!

  • Shred Chicken Warm. Shred the rotisserie chicken meat off the bones while it’s still warm if you can for easier handling.
  • Use Quality Broth or Bouillon. Opt for homemade broth or low-sodium chicken bouillon cubes for the richest flavor.
  • Saute Veggies for Flavor. Don’t skip sautéing the vegetables in oil. This step builds a base of flavor and enhances the soup’s overall flavor.
  • Adjust Seasoning As You Go. Be sure to taste the soup as you are cooking and season with salt and pepper incrementally.
  • Cooking Egg Noodles. Be sure to add the egg noodles toward the end of cooking to prevent them from becoming mushy.
  • Incorporate Fresh Herbs. Be sure to add fresh parsley and thyme sprigs at the beginning of cooking. And then finish the soup with more fresh herbs at the end of cooking to preserve the vibrant flavor.
  • Don’t Skip the Lemon. A squeeze of fresh lemon right before serving really enhances the flavors, so don’t skip it.
  • Experiment with Add-Ins. I always recommend customizing recipes to your specific taste. Feel free to add other ingredients, like white beans or corn. And, be sure to taste the soup and adjust the flavors before serving so it suits your tastebuds.

FAQs: frequently asked questions

Can I use any type of rotisserie chicken for this recipe?

Absolutely, you can use any rotisserie chicken you prefer. Just make sure that the chicken is freshly prepared and well seasoned for the best flavor.

What type of noodles should I use?

Egg noodles are the traditional choice for chicken noodle soups. And you can use any size – medium, wide, extra-wide, you’d like. Alternatively, you can use a different type of pasta noodle, such as macaroni, rotini, or gluten-free noodles based on your preference.

What if I don’t have fresh herbs?

I always recommend using fresh herbs if you have them for the, well, freshest flavor. however, you can use dry herbs instead of fresh ones if you’re in a pinch. Use about 1/3 the amount of dried herbs as they’re much more concentrated in flavor.

How can I make the soup thicker?

If you’d like to thicken up this chicken soup made with rotisserie chicken, simply add more of the cornstarch slurry to the pot. This rotisserie chicken chicken noodle soup recipe calls for 3 tablespoons, but you can absolutely add more if you’d like.

How do I ensure my chicken noodle soup isn’t too salty?

Be sure to use low-sodium or no-salt-added chicken bouillon cubes or chicken broth so that you can control the salt level in your soup.

What other vegetables can I add to enhance the soup?

Feel free to add any veggie or variety of fresh vegetables you love, such as bell peppers, green beans, corn, tomatoes, or peas. Depending upon the vegetable, you’ll want to saute it with the onions, celery, and carrots, or add it to the soup during the last 10 minutes of cooking. Please use your best judgment.

How long does it take to make this soup?

This soup takes approximately 15 minutes of hands-on preparation and 25 minutes of cooking.

Can I make this soup ahead of time?

Absolutely. You can make the soup ahead of time and store it in the refrigerator for up to 3-5 days. However, I recommend omitting the noodles. Add the egg noodles to the soup during reheating to prevent them from becoming mushy.

What to do with leftover chicken carcass?

Minimize waste and use the leftover rotisserie chicken carcass and skin to make a rich, flavorful stock – perfect for soups, sauces, or risottos. Here’s how:

  • Start by gathering your ingredients: the carcass, skin, one quartered onion, 2-3 roughly chopped carrots, 2-3 chopped celery stalks, 4-6 smashed garlic cloves (optional), some fresh herbs (like thyme or parsley), 1-2 bay leaves, and 10-12 cups of cold water.
  • Break the carcass into smaller pieces, combine everything in a large stockpot, and cover with cold water.
  • Bring the pot to a gentle boil, then reduce the heat and let it simmer uncovered for 4-6 hours, skimming off any foam.
  • After simmering, strain the stock through a fine mesh sieve, discarding the solids.
  • Taste and season with salt and pepper, then allow it to cool before storing.

Store the homemade chicken stock in the refrigerator for up to a week or the freezer for up to 3 months. Then use it to make this chicken noodle soup recipe or other various soups, risottos, rice dishes, and more.

Serving this chicken noodle soup rotisserie recipe

Common serving suggestions

  • With a Side of Bread: Serve your chicken noodle soup with a slice of crusty bread, ultra-flavorful roasted garlic bread, or a warm dinner roll for a classic, comforting combination. The bread is perfect for dipping into the savory broth.
  • With Crackers or Toast: Serve alongside some oyster crackers, crunchy pita chips, or buttered crostini toast. This adds a delightful texture and a bit of extra flavor to each spoonful of soup.
  • Garnished with Fresh Herbs: Top each bowl with a sprinkle of fresh parsley or thyme to add a burst of flavor and a touch of color. Fresh herbs enhance the soup’s aroma and taste.
  • Accompanied by a Simple Salad: Pair the soup with your favorite mixed green with a tangy vinaigrette for a crisp contrast to the hearty soup. I personally love this roasted butternut squash salad or wild rice salad here.

Unique serving ideas

  • In a Bread Bowl: For a fun and hearty presentation, serve the rotisserie chicken noodle soup in a hollowed-out bread bowl.
  • Topped with Parmesan Cheese: Throw a parmesan rind into the soup while it’s cooking and finish it off with a sprinkle of grated Parmesan cheese just before serving.
  • With a Drizzle of Pesto: Swirl a spoonful of basil pesto sauce or sun-dried tomato pesto into each bowl of soup. This adds a unique, flavorful twist and a touch of sophistication.
  • With Puff Pastry: If you like chicken pot pie, then this idea is for you. Bake up some puff pastry and serve it on the side or over the soup for a flaky, indulgent element.
  • In Glass Shooters as Appetizers: For a creative twist, serve the noodle soup with rotisserie chicken in small cups or shooters at a gathering for a fun, appetizer-size portion.

Storing leftovers

Storage Instructions

  • Allow leftover homemade chicken soup with rotisserie chicken to cool to room temperature before transferring it to an airtight container.
  • Store it in the fridge for up to 3 to 4 days.
  • Reheating Tip: You may need to add a bit of broth or water to adjust the consistency, as the egg noodles will absorb the liquid, causing the soup to thicken significantly during storage.

Freezing Instructions

  • Cool the rotisserie chicken noodle soup completely before freezing. Transfer the soup to airtight, freezer-safe containers. But, avoid freezing with the noodles as they can become mushy upon thawing.
  • Freezing Tip: For convenience, consider freezing the soup in individual portions. This allows you to defrost only what you need and makes reheating easier
  • Reheating Frozen Soup: Thaw the chicken soup in the refrigerator overnight. Then heat it on the stovetop over medium heat, adding fresh egg noodles or cooking the noodles separately and then mixing them into the soup. Be sure to heat the soup to a temperature of 165°F (74°C) before serving.

Make your meal deliciously easy with this delightful Rotisserie Chicken Chicken Noodle Soup recipe.

Dive into a bowl of comfort and savor the rich flavors and tender noodles that make this recipe a family favorite. Give it a try tonight and turn your kitchen into the coziest spot in the house!

Until next time, friends, cheers!

Cheyanne

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More chicken noodle soup recipes!

Overhead photo of a bowl of rotisserie chicken chicken noodle soup with minced parsley and lemon wedges off to the side of the bowl.

Rotisserie Chicken Noodle Soup

Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings
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Discover the perfect blend of comforting flavor and convenience with my Rotisserie Chicken Chicken Noodle Soup recipe. This fast and flavorful soup transforms a store-bought rotisserie chicken into a rich and cozy homemade soup brimming with tender meat, crisp veggies, hearty noodles, and aromatic seasonings.

Equipment

  • 1 Dutch Oven or Large Heavy-Bottom Pot – for cooking the soup
  • 1 Wooden Kitchen Spoon – for stirring the soup

Ingredients 

  • 1 ½ TBS Olive Oil
  • 3 medium ribs Celery – medium dice (about 1 slightly heaping cup)
  • 2 large Carrots – peeled, halved lengthwise, and cut crosswise into ½-inch pieces (about 1 ¼ slightly heaping cups)
  • 1 small Yellow Onion – peeled and medium dice (about 1 ¼ cup)
  • 1 tsp Italian Seasoning
  • 3-4 cloves Garlic – peeled and minced
  • 8 whole Chicken Bouillon Cubes – dissolved in 8 cups of hot water (substitute: 8 Cups Low-Sodium Chicken Stock)
  • 8 sprigs Fresh Italian Parsley – plus 1 tablespoon minced; DIVIDED
  • 5 sprigs Fresh Thyme
  • 2 whole Dry Bay Leaves
  • 3 TBS Cornstarch
  • ¼ Cup Filtered Water
  • 5-6 ounces Egg Noodles
  • 1 (2 to 2.5 pounds) Rotisserie Chicken – skin removed & discarded; meat shredded off the bones & bones discarded (substitute: 1 pound of cooked chicken meat)
  • 2 cups Swiss Chard – stemmed and leaves torn into 1-inch pieces; OPTIONAL
  • ½ large Lemon – juiced (about 2 tablespoons), or more to taste
  • As Needed Kosher Salt and Ground Black Pepper

Instructions

  • Sauté Aromatics: Heat the oil in a Dutch oven or heavy-bottom pot over medium heat.
    Once the oil is shimmering, add the onions, carrots, and celery. Season with Italian seasoning, 2 teaspoons of salt, and a heaping ½ teaspoon of pepper.
    Cook, stirring occasionally, until the onions are almost softened, but not browned, about 3-5 minutes.
    Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add Stock and Herbs: Add the chicken stock, parsley sprigs, thyme sprigs, and bay leaves to the pot. Then increase the heat to high. (SEE NOTES)
  • Add Slurry, Bring to Gently Boil: In a small bowl, combine the cornstarch and water to form a smooth slurry (paste).
    Once the soup is simmering, stir the slurry into the soup and let the soup come to a gentle boil.
  • Add the Egg Noodles: Add the egg noodles to the pot and continue to gently boil for 2 minutes, reducing the heat as necessary to prevent the soup from rapidly boiling.
  • Add the Rotisserie Chicken and Optional Swiss Chard: Add the shredded rotisserie chicken and Swiss chard to the pot, if using.
    Cook, stirring occasionally, for about 2-4 minutes, or until noodles are just shy of al dente.
  • Remove Herb Sprigs and Bay Leaves: Use a slotted spoon to remove and discard the sprigs of parsley and thyme, along with the bay leaves.
  • Add Minced Parsley, Lemon Juice; Adjust for Taste: Turn the heat off underneath the pot and stir the tablespoon of minced parsley and the juice of half a lemon into the soup.
    Then use a spoon and taste the soup. Next, adjust the soup to suit your tastebuds, adding more salt and pepper for overall flavor, herbs for freshness, and lemon juice for acidity.
  • Serve Rotisserie Chicken Noodle Soup: Ladle chicken noodle soup into serving bowls and garnish with more fresh herbs and grated parmesan if using. Enjoy warm.
    Overhead photo of a bowl of rotisserie chicken chicken noodle soup with minced parsley and lemon wedges off to the side of the bowl.

Notes

  • Herb Sachet: I like to place the fresh herbs and bay leaf in a sachet so they’re super-easy to remove from the pot. TO make a sachet, simply place the ingredients into the center of a square piece of cheesecloth. Then gather the corners so the cloth forms a small pouch. Next, tie the sachet tightly with kitchen twine. ·
  • Egg Noodles: You can use any variety of egg noodles you like – medium, wide, extra-wide. Just note the cooking times may vary. (medium egg noodles are shown in the photos.)
  • Swiss Chard: This ingredient is totally optional, and I typically only add it if I can find a good-looking bunch at the store – which isn’t often, unfortunately. If adding swiss chard, please note that you may want to add more bouillon water to the soup.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 167kcal    Carbohydrates: 27g    Protein: 5g    Fat: 5g    Saturated Fat: 1g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 0.01g    Cholesterol: 20mg    Sodium: 385mg    Potassium: 288mg    Fiber: 3g    Sugar: 3g    Vitamin A: 5008IU    Vitamin C: 15mg    Calcium: 51mg    Iron: 1mg
Course: Soup
Cuisine: American

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Overhead photo of a bowl of rotisserie chicken chicken noodle soup with minced parsley and lemon wedges off to the side of the bowl.