Rotisserie Chicken Noodle Soup

Making a comforting bowl of Rotisserie Chicken Noodle Soup is incredibly simple when you use a store-bought rotisserie chicken. Plus, there’s a great trick to intensify the chicken flavor—simmering the leftover bones in broth! This homemade soup comes together in under an hour and delivers rich, hearty flavors every time. Ready for a bowl of delish soup? This one really delivers!

Using rotisserie chicken isn’t just convenient for quick meals—it’s also a great way to create a flavorful, satisfying soup. This version is packed with tender chicken, vegetables, and noodles, all simmered together for a dish that tastes like it’s been cooking for hours.

Don’t forget my cheffy hack of simmering the rotisserie chicken bones in the broth. This adds incredible flavor, and is so easy. You can even do this step ahead of time. Just pop it into the fridge until you’re ready to make the soup. I do this with many soups – and I save the rotisserie chicken bones in my freezer for soups.

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

1. Remove the meat from the rotisserie chicken, discard the skin, and shred or chop it into bite-sized pieces. Set aside.
2. Simmer the bones in chicken broth and water over low heat for 30-40 minutes. Strain out the bones and discard them. You can do this in advance if you’re short on time.
3. Heat the olive oil over medium-high heat.
4. Add the diced onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
5. Make sure the broth measures a full 8 cups, then add it to the pot with the vegetables. Bring to a gentle simmer, cover, and let it cook for 15-20 minutes.
6. Stir in the shredded chicken, poultry seasoning, salt, and pepper. Increase the heat to bring it to a boil.
7. Lower the heat and let it gently simmer for about 10 minutes.
8. Cook the egg noodles according to the package instructions. Drain and rinse under cool water.
9. Add the peas and the cooked noodles to the pot.
10. Taste and adjust the seasoning if needed. Garnish with fresh parsley and serve warm.

Step-By-Step Process

Chef Jenn’s Tips

• Simmering the chicken bones in the broth adds incredible depth—don’t skip this step if possible.
• For a heartier soup, toss in extra vegetables like zucchini or spinach.
• If you have homemade chicken stock, use it for an even richer flavor.
• Swap out the egg noodles for rice or another type of pasta for variety. Try it with cooked barley!

Recommended

Make It A Meal

Pair this soup with warm, crusty bread, a grilled cheese sandwich, or a crisp green salad. A sprinkle of Parmesan cheese or a squeeze of fresh lemon juice can enhance the flavor even more.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Keep in mind that the noodles will absorb liquid, so you may need to add extra broth when reheating. If freezing, do so without the noodles—they can become mushy. The soup (without noodles) will last up to 3 months in the freezer. I love freezing soups in my Souper Cubes! Thaw overnight in the fridge, reheat on the stovetop, and add freshly cooked noodles before serving.