If you’re craving a warm bowl of chicken noodle soup but are short on time, try this quick and easy Rotisserie Chicken Noodle Soup!
This flavor-packed soup is made with loads of veggies, shredded rotisserie chicken (so convenient!), and tender egg noodles. This recipe is make-ahead and freezer-friendly, so definitely make a big batch for later!
I usually like to simmer soups for hours, low and slow, like I do with my Slow Cooker Chicken Noodle Soup or Chicken Gnocchi Soup, but when I need a classic in a hurry, this chicken noodle soup with rotisserie chicken is the one!
It’s the kind of soup I make when I’m at the grocery store and have a sudden craving, or when I have leftover chicken in the fridge. It will warm you up in no time!
This quick rotisserie chicken noodle soup comes together in just 45 minutes or less. I use plenty of aromatics to re-create the depth of a long-simmered soup without the wait!
My secret? A fresh squeeze of lemon! I do this with my Turkey Orzo Soup too, and it really takes it to the next level.
Looking for more cozy chicken recipes? Try my Slow Cooker Chicken Stew and Slow Cooker Whole Chicken!
Why I love making this rotisserie chicken noodle soup:
- Cozy and comforting. Who doesn’t love a comforting bowl of hot soup on a cold day?!
- Ready in under 1 hour. Super convenient and makes a big batch with convenient store-bought rotisserie chicken.
- The broth is rich and so flavorful, packed with lots of aromatics and seasoning.
- Customizable. I sometimes use this recipe as an opportunity to clear out my fridge of leftover chicken and a variety of veggies.
Jump to:
Ingredient Notes
This flavorful chicken noodle soup using rotisserie chicken comes together quickly. I included a few notes from recipe testing, and ingredient quantities are listed in the recipe card down below, as always.
- Rotisserie chicken: Shred and siscard the skin and bones (or keep the carcass for broth). This is also a great recipe if you’ve got leftover chicken or even turkey to use up.
- Olive oil: Needed to sauté the aromatics and veggies to get a good flavor base for the soup.
- Celery, carrots, onions: Chopped. The classic chicken noodle soup vegetable trio!
- Better than Bouillon: This is THE secret to a rich and delicious broth! You only need 1-2 teaspoons. It typically comes in a jar and dissolves easily into the broth.
- Fresh garlic: Minced. Adds tons of flavor.
- Fresh thyme, bay leaves, and Italian parsley: You’ll need sprigs of parsley to infuse the broth, but also chopped leaves for garnish. You can use dried Italian seasoning in place of the fresh thyme leaves, if preferred.
- Chicken broth and water: I use canned chicken broth, but if you have frozen homemade broth, feel free to use that. Also, if you’re not using Better than Bouillon, you can omit the water and just replace it with more broth.
- Extra wide egg noodles: You can also use other shapes of pasta, such as rotini or farfalle.
- Lemon: A squeeze of fresh lemon at the end really makes the soup pop!
Step-by-Step Tutorial
Prepping for this easy rotisserie chicken noodle soup takes just a few minutes, with prepping the veggies and sautéing them. The rest is simmer time! Let’s make it.
Step 1 | Sauté veggies and aromatics
In a large 6-quart Dutch oven or pot, heat a few generous drizzles of olive oil over medium-high heat. Sauté the celery, carrots, and onions until soft, about 8 minutes or so.
Then, add the minced garlic and thyme, and cook for another 2 minutes until fragrant. Garlic always gets added last because it cooks fast and can burn quickly.
Step 2 | Build flavors and simmer
Now, it’s time to take the broth up a notch! To the sautéed veggies, stir in about 1 or 2 teaspoons of Better Than Bouillon (chicken base flavor). This really adds AMAZING flavor, so definitely use it if you can. Then, add the chicken broth and water, stirring to dissolve.
Next, add the rest of the aromatics. Toss in the bay leaves and sprigs of fresh Italian parsley, and season with salt and pepper. Add the shredded rotisserie chicken.
Bring to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 15 minutes. Your house will smell really good at this point!
Step 3 | Add egg noodles
Next, add the egg noodles. Continue cooking, uncovered, for another 8 to 10 minutes until the noodles are al dente.
Serve this delicious rotisserie chicken noodle soup with chopped parsley and, the best part: a squeeze of fresh lemon for brightness! It’s so good.
Tips for Success
- This rotisserie chicken noodle soup recipe also works great with leftover chicken or turkey.
- Add a bit of Better Than Bouillon (the chicken base flavor) for that extra boost of flavor. Highly recommended!
- For even more flavor, simmer the soup with the rotisserie chicken bones as well.
- Do not overcook the noodles! They will continue to soften in the warm broth.
Make Ahead and Freezing
Reheating leftovers: When it’s time to reheat, the noodles will have absorbed some of the liquid, so you’ll need to add more chicken broth.
If you plan to make ahead or freeze, I recommend doing so without adding the noodles. Instead, add and cook the noodles when reheating over the stovetop. They cook really fast anyway!
Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. I use my Souper Cubes to portion everything nicely and conveniently.
Pairing and Serving Ideas
Whether you’re pairing your soup with salad, a sandwich or just bread to soak up all of that yummy broth, you can’t go wrong with whichever you choose!
Here are a few of my favorite sides for rotisserie chicken noodle soup:
- Cheddar Chive Biscuits – Perfect for soaking up every last drop of the broth.
- Cheesy Garlic Bread – This one is extra cheesy.
- Our House Salad – A crisp and light salad is a great pairing.
- Grilled Vegetable Sandwich – A soup and half sandwich makes a great lunch idea.
- Avocado BLT Sandwich – One of my favorite sandwiches of all time!
More warm and cozy soups to try this winter:
Recipe FAQs
Yes. You can use any small pasta, including rotini, farfalle, ditalini, or even tortellini for a fun twist!
Yes, and I’ve got just the recipe for you! Try my Slow Cooker Chicken Noodle Soup.
You can, but I really love how much flavor it adds, so if you can, definitely use it. If not, you can add a little bit more garlic, herbs, and seasonings. You can also omit the water in the recipe below and just replace it with more chicken broth instead.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Rotisserie Chicken Noodle Soup
Equipment
Ingredients
- 1 rotisserie chicken, shredded - discard skin and bones
- Olive oil - for sautéing
- 4 stalks celery, chopped
- 4 medium carrots, peeled and chopped
- 1 yellow onion, diced
- 6 cloves minced fresh garlic
- 2 teaspoons fresh thyme leaves - or ¾ teaspoon dried Italian seasoning
- 1 ½ to 2 teaspoons Better Than Bouillon - Chicken Base flavor, to taste
- 8 cups chicken broth - plus more as needed
- 2 cups water
- 2 fresh bay leaves
- 4 or 6 sprigs fresh Italian parsley - used to infuse the broth
- Salt and pepper to taste
- ½ pound extra wide egg noodles
- Chopped Italian parsley - for garnish
- 1 lemon - to squeeze when serving
Instructions
- In a large 6-quart pot, heat a few drizzles of olive oil. Sauté celery, carrots, and onions for about 8 minutes, until softened. Then, add minced garlic and fresh thyme, and cook for another 2 minutes until fragrant.
- Next, add the Better Than Bouillon, followed by the chicken broth and water, stirring to dissolve.
- Add bay leaves and the sprigs of Italian parsley. Season with salt and pepper to taste. Next, stir in the shredded rotisserie chicken.
- Bring to a boil, and lower to a simmer for 15 minutes, covered.
- Uncover and add the egg noodles. Cook, uncovered, for another 8 to 10 minutes until the noodles are al dente. Season with more salt and pepper as needed.
- Serve with chopped Italian parsley and a squeeze of fresh lemon juice for that touch of freshness and brightness. Enjoy!
Notes
- Chicken: Rotisserie chicken is the quickest option, but leftover chicken (or even turkey) works just as well. If using raw chicken, simmer boneless, skinless thighs or breasts in the broth until cooked through, then shred.
- Better Than Bouillon (chicken base flavor): If you prefer not to use this, omit the water and replace with more chicken broth instead. Also, increase the amount of aromatics and herbs.
- Make Ahead: Cook the soup a day in advance but store the noodles separately or add extra broth when reheating.
- Prep Ahead: Chop veggies and shred chicken up to 2 days ahead for quick assembly.
- Freezing: Freeze without noodles for up to 3 months. Reheat on the stovetop and add freshly cooked noodles before serving.
- Egg noodles: Rotini, farfalle, ditalini.
- Vegetable additions: Add mushrooms, green beans, or chopped spinach.
- Make it creamy: Stir in a splash of heavy cream!
Tania says
The flavors in this soup are amazing! I always pick up a rotisserie chicken from the grocery store and make it with pre-diced vegetables. I just made a big batch last week for freezing, which will last me quite a while.