If you love a comforting bowl of soup that feels like a warm hug on a chilly day, then this Rotisserie Chicken Noodle Soup Recipe is going to become your new favorite go-to. It’s packed with tender shredded rotisserie chicken, flavorful herbs, and hearty vegetables, all swimming in a rich, savory broth. Whether you’re short on time or craving a homemade touch with minimal effort, this soup brings together simple ingredients to create something truly soul-satisfying. It’s perfect for cozy nights, feeling under the weather, or anytime you want to impress with a no-fuss, delicious meal.
Ingredients You’ll Need
These ingredients are straightforward but essential for building the layers of flavor and comforting texture this soup is known for. Each one plays a key role from the aromatic vegetables to the tender potatoes and egg noodles, ensuring every bite is cozy and nourishing.
- Olive oil: This adds a lovely richness and helps sauté the vegetables evenly without overpowering their natural flavors.
- Unsalted butter: Provides a velvety base that enhances the aromatic sauté and deepens the soup’s flavor.
- Onion (medium, finely diced): A classic foundation that gives subtle sweetness as it softens.
- Carrots (medium, finely diced): They bring natural sweetness and a pop of bright color.
- Celery (finely diced): Adds a gentle crunch and earthy undertones to balance the sweetness.
- Garlic (minced): Infuses the broth with warm, fragrant notes that elevate every spoonful.
- Thyme (finely chopped): This herb delivers a fresh, slightly minty aroma that pairs beautifully with chicken.
- Bay leaf: Imparts a subtle depth and complexity when simmered in the broth.
- Kosher salt: Essential for seasoning all the ingredients so their true flavors shine.
- Chicken broth (8 cups): The hearty liquid base that carries all the flavors and keeps the soup nourishing.
- Yukon gold potato (diced into ½-inch cubes): Their buttery texture softens beautifully without falling apart.
- Egg noodles (6 oz, wide or medium): Provide a comforting chew and a classic touch to this soup.
- Rotisserie chicken (2 cups, shredded): The star protein that’s tender, flavorful, and easy to prep.
- Parsley (finely chopped): A fresh garnish that brightens the entire dish with its vibrant green color.
How to Make Rotisserie Chicken Noodle Soup Recipe
Step 1: Prepare the Chicken
First things first, remove the meat from your rotisserie chicken. Shred it into bite-sized pieces, making it easy to enjoy in every spoonful. If you want to elevate the flavor even more, try simmering the leftover carcass with half an onion and some salt to make a quick homemade stock. Strain it afterward and use this to replace the store-bought broth for a richer soup experience.
Step 2: Sauté Aromatics
Next, heat the olive oil and butter in a large pot over medium heat until melted and shimmering. Toss in the diced onion, carrots, and celery. Slowly cook them down until they soften and release that wonderful mix of sweet and earthy scents—about five minutes. Finally, add the garlic and let it cook for another minute so that garlicky fragrance infuses the base.
Step 3: Season and Add Herbs
Sprinkle in the kosher salt, and stir in the freshly chopped thyme and the bay leaf. Saute this mixture for about a minute to awaken the herbs, allowing their aroma to bloom and create the perfect backdrop for your soup’s flavor.
Step 4: Add Broth and Potatoes
Pour the chicken broth into the pot and bring it all to a boil. Take a moment to taste and adjust seasoning as needed—this is your chance to make it just right. Drop in the diced Yukon gold potatoes and reduce the heat to a simmer. Let the potatoes cook gently until tender, which usually takes around 10 minutes. This element adds heartiness and an enjoyable creaminess to the soup.
Step 5: Cook the Noodles
While the potatoes are getting tender, add the egg noodles directly to the pot. Continue cooking the soup so the noodles absorb all the lovely broth flavor, finishing their cooking in about 7 to 8 minutes. The noodles provide that classic comfort food texture that’s so satisfying to slurp.
Step 6: Combine Chicken and Finish Cooking
Stir in the shredded rotisserie chicken, allowing it to warm through gently in the flavorful broth for around five minutes. Remove the bay leaf at this point to keep the flavors balanced and smooth.
Step 7: Serve and Garnish
Ladle your piping hot soup into bowls and sprinkle with freshly chopped parsley for a bright finishing touch. Serve it alongside crusty bread and butter to soak up every last bit of this soul-warming rotisserie chicken noodle soup recipe.
How to Serve Rotisserie Chicken Noodle Soup Recipe
Garnishes
While parsley is the classic way to finish this soup, you can also add a squeeze of fresh lemon juice for a subtle zing or a pinch of freshly ground black pepper to enhance the warmth. A drizzle of olive oil or even some grated Parmesan can also elevate it into something extra special.
Side Dishes
This soup is fantastic on its own, but serving it with a fresh green salad or crusty artisan bread can turn it into a complete meal. A simple garlic toast or soft dinner rolls work beautifully to complement the silky broth and tender chicken.
Creative Ways to Present
Try serving this soup in individual bread bowls for a charming, rustic presentation. Or arrange it in clear glass mugs at a casual dinner party to show off the beautiful layers of vegetables, noodles, and chicken. Adding a colorful sprinkle of chopped herbs or edible flowers can make it feel like a gourmet treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and refrigerate. It will keep well for up to 3 days, allowing the flavors to mellow and deepen, sometimes making the soup taste even better the next day.
Freezing
This soup freezes really well, making it an excellent dish to prepare in advance. Store it in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion, and freeze for up to 3 months. Keep the noodles on the softer side when cooking if you plan to freeze, as they might become mushy upon thawing and reheating.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If the noodles have absorbed too much liquid, add a splash of broth or water to restore the perfect consistency. Avoid microwaving for too long to keep the chicken tender.
FAQs
Can I use other types of noodles in this soup?
Absolutely! While egg noodles are traditional, feel free to swap in orzo, ditalini, or even rice noodles depending on what you prefer or have on hand. Just keep cooking times in mind to avoid overcooking.
Is it necessary to use rotisserie chicken?
Rotisserie chicken is a fantastic shortcut because it’s flavorful and tender, but you can certainly use leftover cooked chicken or even poached chicken breasts if you prefer. The key is to have shredded, fully cooked chicken added toward the end.
Can I make this soup vegetarian?
To make a vegetarian version, use vegetable broth instead of chicken broth and skip the chicken. Adding sautéed mushrooms or extra beans can help boost the protein and add heartiness.
What’s the best way to store leftovers with noodles?
If you want to keep the noodles from getting soggy, store the soup broth and noodles separately if possible. Combine them before reheating for the best texture.
How long does this soup take to make?
From start to finish, this Rotisserie Chicken Noodle Soup Recipe takes about 35 minutes, making it a perfect quick comforting meal that doesn’t sacrifice flavor.
Final Thoughts
There’s just something so special about a bowl of homemade soup, and this Rotisserie Chicken Noodle Soup Recipe hits all the right notes for cozy comfort and easy preparation. It’s a fantastic way to transform simple ingredients into a satisfying meal that feels lovingly homemade. You really can’t go wrong with it for lunch, dinner, or anytime your soul craves warmth and flavor. I hope you give this recipe a try soon and find it as comforting and delicious as I do!
Print
Rotisserie Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This Rotisserie Chicken Noodle Soup is a comforting and hearty homemade soup made with tender shredded rotisserie chicken, flavorful vegetables, tender potatoes, and egg noodles, all simmered in a savory chicken broth. Perfect for an easy weeknight dinner or cozy meal, this soup delivers warmth and satisfying flavors with minimal effort.
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)
Vegetables and Noodles
- 1 pound Yukon Gold potato, diced into ½-inch cubes (peeled optional)
- 6 oz wide or medium egg noodles
Protein and Garnish
- 2 cups rotisserie chicken, shredded and skin removed
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- Prepare Chicken: Remove meat from the rotisserie chicken, shredding it into bite-sized pieces. Set aside. Optionally, use the carcass, skin, half an onion, and salt in a pot with water to make a quick stock by simmering for 20-30 minutes, then strain and use this stock for the soup.
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes. Add minced garlic and cook for another minute to enhance the flavor.
- Season and Aromatize: Add kosher salt, chopped thyme, and bay leaf to the pot. Sauté for 1 minute to release the herbs’ aroma, creating a fragrant base for the soup.
- 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 to a simmer, and cook until potatoes are tender, approximately 10 minutes.
- Cook Noodles: While potatoes cook, add egg noodles to the pot. Continue simmering until the noodles are just tender, about 7-8 minutes, ensuring they do not overcook.
- Add Chicken and Warm Through: Stir in the shredded rotisserie chicken and simmer for an additional 5 minutes to heat the chicken through. Remove the bay leaf from the soup before serving.
- Serve and Garnish: Ladle the soup into bowls, sprinkle with fresh chopped parsley, and enjoy immediately. This soup pairs wonderfully with bread and butter for a complete meal.
Notes
- You can make your own chicken broth using the rotisserie chicken carcass or use store-bought broth for convenience.
- For a thicker soup, mash some of the potato cubes before adding noodles.
- Adjust salt according to your taste and the saltiness of your broth.
- Egg noodles can be substituted with any pasta shape you prefer.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for 2 months.
