Rotisserie Chicken Noodle Soup: The Ultimate Soup
Who doesn’t love a big bowl of steaming hot Rotisserie Chicken Noodle Soup? Using a rotisserie chicken makes it so easy, and be sure to check out my hack for getting even more amazing chicken flavor into your soup! So easy and ready in about an hour, this homemade chicken noodle soup is always a winner!
Whoever came up with the idea of selling rotisserie chickens in grocery stores is a genius! Who doesn’t love the convenience of a tasty chicken for dinner? But I also love the versatility of these rotisserie chickens, and one of my favorite things to do with them is to make a hearty, chunky, meaty and noodle-packed soup.
This homemade Rotisserie Chicken Noodle Soup is bursting with flavor, thanks to my cheffy tip of simmering the meatless chicken carcass in the chicken broth and water. This gives the soup so much flavor! It’s going to taste like it cooked for hours, when it’s easily ready in about 50 minutes.
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
- Remove the meat from the rotisserie chicken. Discard the skin and cut the meat into bite-sized pieces. Set aside.
- Simmer the bones in the chicken broth and water for 30-40 minutes over low heat for extra chickeny flavor. Strain and discard the bones. This step can be done ahead of time if you’re in a rush.
- Heat oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
- Add onion, carrots, celery, and garlic to the Dutch oven. Cook, stirring often, until vegetables are just soft, about 8 minutes.
- Top up the broth to a full 8 cups, add it to the vegetables, and bring to a simmer. Cover and simmer for about 15-20 minutes.
- Stir in the chopped chicken, poultry seasoning, salt, and pepper. Bring to a boil.
- Reduce heat to low and gently simmer for about 10 minutes.
- Meanwhile, cook the pasta according to the package directions, then drain, and chill under running water.
- Add the peas and noodles during the last 2 minutes of cooking time.
- Adjust the seasoning, garnish with chopped parsley and serve hot.
Step-By-Step Process
Chef Jenn’s Tips
- Simmering the bones in the broth adds an incredible depth of flavor—don’t skip this step if you have time.
- Make this soup even heartier by adding extra vegetables like zucchini or spinach.
- Use homemade chicken stock if you have it for an even richer taste.
- Swap out egg noodles for rice or a different pasta shape to mix things up, just cook the pasta or rice ahead of time.
Recommended
Make It A Meal
Pair this comforting soup with a side of warm crusty bread, a grilled cheese sandwich, or a fresh green salad. It’s also delicious with a sprinkle of Parmesan cheese or a squeeze of fresh lemon juice for added brightness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will absorb some liquid, so you may need to add extra broth when reheating. For longer storage, freeze the soup for up to 3 months. When ready to eat, thaw in the fridge overnight, reheat on the stove, and add freshly cooked noodles before serving.
Rotisserie Chicken Noodle Soup: The Ultimate Comfort Food
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup onion diced
- 2 cups carrots sliced
- 1 cup celery diced
- 1 tablespoon garlic minced
- 1 rotisserie chicken
- 4 cups chicken broth lower-sodium
- 4 cups water
- 2 teaspoons poultry seasoning
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 cup peas frozen
- 8 ounces wide egg noodles uncooked
- fresh flat-leaf parsley chopped
Instructions
- Remove the meat from the rotisserie chicken. Discard the skin and cut the meat into bite-sized pieces. Set aside.
- Simmer the bones in the chicken broth and water for 30-40 minutes over low heat for extra chickeny flavor. Strain and discard the bones. This step can be done ahead of time if you're in a rush.
- Heat oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
- Add onion, carrots, celery, and garlic to the Dutch oven. Cook, stirring often, until vegetables are just soft, about 8 minutes.
- Top up the broth to a full 8 cups, add it to the vegetables, and bring to a simmer. Cover and simmer for about 15-20 minutes.
- Stir in the chopped chicken, poultry seasoning, salt, and pepper. Bring to a boil.
- Reduce heat to low and gently simmer for about 10 minutes.
- Meanwhile, cook the pasta according to the package directions, then drain, and chill under running water.
- Add the peas and noodles during the last 2 minutes of cooking time.
- Adjust the seasoning, garnish with chopped parsley and serve hot.
Notes
Chef Jenn’s Tips
- Simmering the bones in the broth adds an incredible depth of flavor—don’t skip this step if you have time.
- Make this soup even heartier by adding extra vegetables like zucchini or spinach.
- Use homemade chicken stock if you have it for an even richer taste.
- Swap out egg noodles for rice or a different pasta shape to mix things up.
