If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, this Rotisserie Chicken Noodle Soup Recipe is exactly what you need. Combining the ease of rotisserie chicken with the homely goodness of tender veggies, potatoes, and hearty noodles, this recipe transforms simple ingredients into a bowl of pure delight. Each spoonful is packed with flavorful broth, comforting textures, and a vibrant pop of herbs, making it a perfect go-to meal for busy nights or when you want a nurturing dish that doesn’t skimp on taste.
Ingredients You’ll Need
This Rotisserie Chicken Noodle Soup Recipe calls for straightforward ingredients that you likely already have in your kitchen, yet each plays a crucial role in building layers of flavor, texture, and color. From savory broth to fresh vegetables and tender noodles, these essentials come together beautifully without fuss.
- Olive oil (1 tablespoon): Adds a subtle richness and helps soften the vegetables while infusing a gentle fruity note.
- Unsalted butter (1 tablespoon): Enhances the soup’s velvety texture and balances flavors with a creamy undertone.
- Onion, medium, finely diced (1): Provides a foundational sweetness and depth that deepens as it cooks.
- Carrots, medium, finely diced (2): Bring a natural sweetness and vibrant orange color to brighten the soup.
- Celery stalks, finely diced (2): Adds a fresh, slightly peppery crunch that balances out the richer ingredients.
- Garlic cloves, minced (3): Gives the soup a fragrant punch that awakens the taste buds.
- Chopped thyme (2 teaspoons): A fragrant herb that imparts earthiness and layers of aromatic charm.
- Bay leaf (1): Infuses a subtle herbal bitterness to perfectly round out the flavors during simmering.
- Kosher salt (2 teaspoons or more): Essential for seasoning and highlighting all the natural flavors.
- Chicken broth (8 cups): The heart of the soup, providing a comforting and savory base, whether store-bought or homemade.
- Yukon gold potato, diced into ½-inch cubes (1 pound): Adds a tender, creamy texture that makes each bite hearty and satisfying.
- Egg noodles, wide or medium (6 oz): Absorb the broth’s richness and deliver a classic comforting chewiness.
- Rotisserie chicken, shredded and skin removed (2 cups): Offers the star protein component, bringing tender, flavorful chunks that make this soup truly special.
- Chopped parsley (1 tablespoon): A fresh, bright garnish that lifts the whole dish with color and herbal freshness.
How to Make Rotisserie Chicken Noodle Soup Recipe
Step 1: Prepare the Chicken
Start by removing the meat from your rotisserie chicken and shredding it into bite-sized pieces. This makes sure each spoonful has juicy, flavorful chicken. If you’re feeling adventurous, you can use the carcass along with some onion and salt to make a quick homemade stock, which adds incredible depth and homemade love to your soup.
Step 2: Sauté the Aromatics
In a large pot, warm the olive oil and butter over medium heat. Toss in your chopped onion, carrots, and celery, and cook them until softened and fragrant—around five minutes. Then stir in the garlic and let it cook for just a minute more to release its beautiful aroma without burning.
Step 3: Build the Flavor Base
Season the softened veggies with kosher salt, then add the chopped thyme and bay leaf. Sauté everything together for another minute – this step might be quick, but it really wakes up the herbs to their full aromatic potential, making your broth sing with flavor.
Step 4: Add Broth and Potatoes
Pour in the chicken broth and bring the pot to a boil. This is where your soup starts to come alive! Taste the broth and adjust salt if needed. Drop in the diced Yukon gold potatoes and lower the heat to a gentle simmer. Allow the potatoes to cook until tender, which usually takes about ten minutes, contributing a lovely creaminess to each spoonful.
Step 5: Cook the Noodles
While the potatoes are cooking, add the egg noodles. These noodles soak up all the delicious flavors from your broth and soften just right in about seven to eight minutes. This ensures your noodles stay tender but not mushy, creating the perfect texture contrast.
Step 6: Add Chicken and Warm Through
Once the noodles and potatoes are tender, stir in the shredded rotisserie chicken. Let everything simmer together for about five more minutes so the chicken warms through and the flavors mingle perfectly. Don’t forget to fish out the bay leaf before serving – it’s done its job.
Step 7: Serve and Enjoy
Ladle your steaming Rotisserie Chicken Noodle Soup into bowls and sprinkle with freshly chopped parsley to add a pop of color and fresh herbal notes. Pairing it with crusty bread and butter turns this meal into a soul-satisfying experience you’ll crave again and again.
How to Serve Rotisserie Chicken Noodle Soup Recipe
Garnishes
A handful of finely chopped parsley is a simple but game-changing garnish for this soup. It adds an eye-catching splash of green and a slight peppery brightness that keeps the flavors fresh and vibrant. You can also try a squeeze of lemon juice or a dash of cracked black pepper for an extra zesty lift.
Side Dishes
This soup shines beautifully alongside warm, crusty bread slathered with butter or garlic toast for dipping. If you want something lighter, a crisp green side salad with a tangy vinaigrette balances the soup’s richness perfectly. For a more indulgent pairing, a grilled cheese sandwich complements the hearty noodles and chicken brilliantly.
Creative Ways to Present
To impress your guests, serve this Rotisserie Chicken Noodle Soup Recipe in rustic bowls with a swirl of crème fraîche or a sprinkle of grated Parmesan on top. You could also place little toasted croutons floating on the surface or even offer a side of chopped fresh herbs like dill or chives for a DIY garnish station.
Make Ahead and Storage
Storing Leftovers
Store your leftover soup in airtight containers in the refrigerator for up to three days. Keep the noodles and broth together; however, if you expect to eat it later, consider storing some noodles separately to prevent them from overabsorbing the broth and becoming mushy.
Freezing
This soup freezes remarkably well, making it perfect for meal prep. Freeze in freezer-safe containers, leaving a little room at the top for expansion. For best texture, consider freezing the broth and chicken separately from the noodles and adding cooked noodles at the time of reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup is too thick, add a splash of water or extra broth to loosen it up. To preserve the texture of the noodles, add any separately stored noodles just before finishing the reheating process.
FAQs
Can I use other types of noodles for this soup?
Absolutely! While egg noodles are classic and comforting, you can swap in any pasta you like such as fusilli, farfalle, or even small shells. Just adjust the cooking time accordingly to avoid overcooking.
Is homemade chicken broth necessary?
Not at all. High-quality store-bought chicken broth works wonderfully and saves time. However, homemade broth will add deeper richness, especially if you make it using your rotisserie chicken carcass.
Can I make this recipe vegetarian?
Definitely! Substitute the rotisserie chicken with chickpeas, tofu, or extra vegetables, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
How can I make this soup more filling?
Adding diced potatoes and noodles already makes it hearty, but you can boost the protein by adding beans or extra shredded chicken. Serving it with a side such as bread or a robust salad also helps round out the meal.
What’s the best way to shred a rotisserie chicken?
Use two forks to pull the meat apart into bite-sized shreds, removing the skin and any excess fat for a clean, tender texture that integrates smoothly into the soup.
Final Thoughts
This Rotisserie Chicken Noodle Soup Recipe is one of those timeless dishes that feels like a hug in a bowl—easy to whip up, comforting to eat, and warm to the soul. Whether it’s for a cozy night in or a quick meal when life gets hectic, this soup delivers satisfaction with every spoonful. I encourage you to give it a try and watch it become a fast favorite in your home too.
Print
Rotisserie Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 to 6.6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Rotisserie Chicken Noodle Soup combines tender shredded rotisserie chicken, hearty potatoes, and classic egg noodles in a flavorful homemade broth infused with fresh vegetables and herbs. Ready in under 40 minutes, it’s an easy and satisfying way to enjoy a cozy meal any day of the week.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme, finely chopped
- 1 bay leaf
- 2 teaspoons kosher salt (or more to taste)
- 8 cups chicken broth (store-bought or homemade)
Soup Ingredients
- 1 pound Yukon Gold potatoes, diced into ½-inch cubes (peeled optional)
- 6 oz egg noodles (wide or medium)
- 2 cups rotisserie chicken, shredded and skin removed
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- Prepare the Chicken: Remove the meat from the rotisserie chicken, shred it into bite-sized pieces, and set aside. (Optional: Use the carcass, skin, half an onion, and salt to make a quick homemade broth by simmering in water for 20-30 minutes, then strain and use for the soup.)
- Sauté Vegetables: In a large pot over medium heat, heat the olive oil and butter. Add the diced onion, carrots, and celery and cook until softened, about 5 minutes. Add minced garlic and sauté for an additional minute to develop flavor.
- Season and Aromatize: Add salt to taste, then stir in the fresh thyme and bay leaf. Sauté for 1 more minute to release the aromatic oils from the herbs.
- Add Broth and Potatoes: Pour in the chicken broth and bring the mixture to a boil. Taste and adjust seasoning as needed. Add the diced Yukon Gold potatoes, reduce heat, and let simmer until the potatoes are tender, about 10 minutes.
- Cook Noodles: While the potatoes are cooking, add the egg noodles to the pot and cook until just tender, about 7-8 minutes.
- Add Chicken and Warm Through: Stir in the shredded rotisserie chicken and allow the soup to simmer for an additional 5 minutes to warm the chicken thoroughly. Remove the bay leaf before serving.
- Serve: Ladle the soup into bowls, sprinkle with freshly chopped parsley, and serve hot. Enjoy with bread and butter for a complete meal.
Notes
- Using rotisserie chicken saves time, but you can use cooked chicken breast or thighs if preferred.
- For a richer flavor, consider making homemade chicken broth using the rotisserie chicken carcass.
- Feel free to add other vegetables such as peas or spinach for added nutrition.
- Adjust the seasoning and salt according to your taste and dietary needs.
- If you prefer a thicker soup, reduce the broth by simmering longer or add a slurry of cornstarch mixed with cold water.
