Easy Rotisserie Chicken Noodle Soup
So, About My Obsession With This Soup…
You know how sometimes you just need a big bowl of something warm, soothing, and—let’s be honest—fast? That’s how this Easy Rotisserie Chicken Noodle Soup found its way into my regular rotation. The first time I made it, I remember my daughter sniffing the air and pronouncing it “smells like Grandma’s kitchen!” (High praise. Grandma doesn’t mess around with her soup game.) Plus, the convenience of using rotisserie chicken means you don’t have to stand around waiting for chicken to poach—would rather poke my own eye out, frankly. Grab a chicken, grab some noodles, and you’re already halfway there. Oh, and if your kitchen’s like mine, random stray noodles may end up in your socks. It’s just part of the experience, apparently.
Why I Keep Making This, Even When I’m Not Out Of Time
I make this when everyone’s cranky and chilly and I’m clocking in at max tired… or when I see a lonely rotisserie chicken at the store looking at me all hopeful. My family goes nuts for this—my son literally asks for “noodle soup night” anytime there’s rain in the forecast (which, here, is maybe twice a year). Plus, I learned the hard way that you don’t need to simmer bones for hours for deep flavor; store-bought bird does the trick. And—confession—I used to avoid homemade soup because the noodle-cooking timing always tripped me up, but this recipe forgives you if you forget for a minute or two. (And who can keep perfect track with the dog barking and someone asking where their left shoe is?)
What You’ll Need (With Wiggle Room)
- 1 rotisserie chicken (I usually get classic, but lemon-pepper’s decent; in a pinch, leftover roast chicken works, too.)
- 1 tablespoon olive oil, or just swipe some butter in—depends which is closer
- 1 onion, chopped—I sometimes use shallots if I’m feeling fancy, but, well, usually not
- 2-3 carrots, sliced into coins (or whatever shape, honestly—I once did sticks & no one noticed)
- 2 celery sticks, diced (grandma always insisted on organic, but any will do)
- 2-3 garlic cloves, minced (I’ll admit to using the jar sometimes; judge away!)
- 8 cups chicken broth (I go for low-sodium, but boxed or homemade, whatever’s lurking in the pantry)
- 2 cups egg noodles (You can totally use spaghetti broken into bits. Ditto for fusilli—noodle police won’t show up.)
- Handful of fresh parsley, chopped (dried works in a pinch, but I like fresh if I’ve actually remembered to buy it)
- Salt & pepper, to taste (plus a squeeze of lemon if you’re feeling zesty)
Alright, Let’s Get This Soup Going—Step-By-Step
- Start by stripping all the meat off your rotisserie chicken. (Into bite-sized pieces. I usually eat some along the way because, well, I’m not made of stone.) Set aside. If you’re feeling ambitious, chuck the bones in a freezer bag for stock later, otherwise straight to the bin is fine—no judgment.
- Grab a big pot or Dutch oven. Heat the olive oil (or butter, or…no one will know!). Toss in the onion, carrots, and celery. Give ‘em a stir now and then, let them soften for about 5 to 7 minutes. This is where I usually sneak a taste of the carrot, just for science. Add the garlic near the end so it doesn’t burn.
- Pour in the chicken broth. If your pot gets mad splashy, just mop things up later—it’s worth it. Bring to a boil, then drop the heat down so it’s bubbling gently, not going wild. About 10 minutes is fine, just enough so the carrots aren’t crunchy (unless you like that sort of thing).
- Stir in the shredded chicken and noodles. Let it all simmer until the noodles are just soft—mine take about 7 minutes, but check your package and maybe do a little taste test. (I tend to get distracted, so if it boils a bit too long, it’s still good.)
- Stir in parsley (or whatever “green stuff” you’ve managed to scrounge up). Squeeze in lemon if you want an extra perk-up. Taste, then salt and pepper to your heart’s content.
- Ladle into bowls. Try to serve before everyone crowds in the kitchen and starts stealing noodles, but no promises!
Things I’ve Figured Out From Making This Way Too Often
- If you add the noodles way ahead, they go a bit gloopy. Still tasty, but texture gets a bit, well, mushy. Actually, I think it tastes even better the next day—if the noodles haven’t dissolved entirely, that is.
- I used to peel carrots religiously, but gave it up and truly, nobody’s noticed.
- Extra lemon at the table is really nice, though more controversial in my house than I expected.
If You Like To Experiment (Or Just Didn’t Have Something)
- I’ve tried tossing in baby spinach near the end—turns out my family did notice that one, but everything else flew under the radar.
- Splash of cream? It was…weird. Can’t recommend (unless you’re into that sort of thing).
- Sometimes I use rice instead of noodles, but it soaks up more broth. Good if you really want to stretch it.
- No fresh herbs? Toss in a tiny pinch of dried Italian seasoning—it gets you there.
Tools You’ll Probably Want (Plus A Hack)
- Big soup pot or Dutch oven—if you don’t have one, I’ve made this in a giant frying pan once. Worked fine, but was a circus act pouring out the finished soup.
- Sharp knife for getting through that chicken (unless you prefer the “rip with your hands and hope” method, which I occasionally do when I’m in a hurry)
- Ladle is nice, but a mug and a big spoon work in a pinch. No fancy gear required.
Stashing Leftovers (If You Somehow Have Them)
Okay, here’s the scoop: this keeps in an airtight container in the fridge for maybe 2 or 3 days. Though, honestly, in my house it never lasts more than a day; it seriously disappears while my back’s turned. If you do keep leftovers, maybe add a splash more broth when reheating because the noodles get a bit greedy and soak it all up overnight.
How We Serve It (And Occasionally, Why It Gets Fought Over)
Love it with some crusty bread for dunking—sourdough on a good day, supermarket rolls on a regular one. My partner swears by a sprinkle of grated Parmesan on top (not traditional, but who’s keeping score?). Sometimes if we’re feeling very proper, we’ll do tiny dishes of chopped herbs or lemon wedges on the side. Or I just eat it right out of the pot. No shame.
My Hard-Earned Pro Tips
- I once tried rushing the veggie step so they’d be “al dente.” Never again—the carrots were basically rocks. So, cook until soft for max comfort.
- If you add too much broth early on, don’t panic—just let it simmer longer to reduce a bit, or throw in extra noodles.
- Actually, I find it works better if you taste for salt at the end rather than the beginning. Broth brands are sneaky salty sometimes.
Real-Life FAQ (Because People Actually Ask Me These!)
- Can you freeze this soup?
Yeah! Freeze it, but the noodles will get kinda soft after thawing. Sometimes I freeze it without noodles and add them fresh when reheating—on second thought, that’s probably the best way, but I mostly just eat it all before I’m organized enough to freeze any. - Is it okay with chicken thighs instead?
Absolutely. I’ve torn up some roast thighs and tossed them in. It was a bit…richer, I guess. Good though. Oh and rotisserie turkey works if you’ve got leftovers! - Do I have to use egg noodles?
Nope! Literally any shape works, though spaghetti chopped up is the move if you’re out of proper noodles. Just not instant ramen—tried that once, was not a fan, tasted weirdly sweet? - How do I keep the noodles from going soggy?
Cook them separately and add to bowls just before serving. I almost never remember, but it’s a solid move if you want leftovers looking good. - What broth is best?
I use whatever’s around, honestly. Homemade if I have some frozen, store-bought most days. Bouillon cubes in hot water—with some extra carrots and onions—actually work fine in a pinch.
And hey—every time I set out to make a simple soup, I end up chatting for ages about bread and toppings and noodle shapes. But isn’t that just the joy of cooking for people you love? Even when you’re a bit distracted or the soup splashes on the floor, it’s still soup night and that’s good enough for me!
Ingredients
- 2 cups rotisserie chicken, shredded
- 6 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
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1Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 4-5 minutes until vegetables are softened.
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2Add minced garlic and dried thyme. Stir and cook for 1 minute until fragrant.
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3Pour in the chicken broth and bring to a gentle boil.
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4Add egg noodles and cook for 7-8 minutes, or until noodles are tender.
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5Stir in the shredded rotisserie chicken. Season with salt and pepper. Simmer for another 3-5 minutes until heated through.
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6Garnish with fresh parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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