Rotisserie Chicken Noodle Soup Recipe

Introduction

Rotisserie chicken is a versatile and flavorful ingredient that can elevate many dishes. This recipe transforms a leftover rotisserie chicken into a comforting, homemade chicken noodle soup that’s perfect for cozy days or anytime you crave a warm, nourishing meal.

Ingredients

• 1 (3-4 pound) rotisserie chicken
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 1 bay leaf
• 1 cup egg noodles (or other small pasta)
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Carefully pull the chicken meat away from the bones. Shred or cube the chicken and set aside.
2. Step 2: Place the chicken carcass in a large pot or Dutch oven.
3. Step 3: Chop the onion, carrots, and celery into small, even pieces. Mince the garlic.
4. Step 4: Cover the chicken carcass in the pot with about 10 cups of water.
5. Step 5: Bring the water to a boil, then reduce the heat to low and let it simmer for at least 30 minutes, or up to an hour. Skim off any foam that rises to the surface.
6. Step 6: Carefully strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot. Discard the solids.
7. Step 7: Rinse out the pot or Dutch oven you used to make the stock.
8. Step 8: Heat the olive oil in the pot over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes, or until softened and the onion is translucent. Stir occasionally.
9. Step 9: Add the minced garlic, dried thyme, dried rosemary, and dried sage to the pot. Cook for about 1 minute more, stirring constantly until fragrant. Be careful not to burn the garlic.
10. Step 10: Pour in the strained chicken stock and the chicken broth. Add the bay leaf. Bring the mixture to a simmer.
11. Step 11: Reduce the heat to low and let the soup simmer for 15 to 30 minutes to blend the flavors.
12. Step 12: Add the egg noodles (or other pasta) to the soup. Cook according to package directions until tender, but avoid overcooking as noodles will continue to soften in the hot soup.
13. Step 13: Stir in the shredded or cubed rotisserie chicken and heat through for a few minutes.
14. Step 14: Season the soup with salt and freshly ground black pepper to taste. Start with a small amount and adjust as needed since the broth and chicken may already be salty.
15. Step 15: Stir in the chopped fresh parsley for a fresh flavor and color.
16. Step 16: Remove the bay leaf before serving.
17. Step 17: Ladle the hot soup into bowls and serve immediately.

Tips & Variations

• Use low sodium broth to better control the saltiness of the soup.
• Substitute egg noodles with gluten-free pasta or rice for dietary preferences.
• Add a squeeze of lemon juice before serving for a bright, fresh twist.
• For extra vegetables, include peas or spinach during the last few minutes of cooking.
• Use fresh herbs if available; add them near the end of cooking to preserve their flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to prevent overcooking the noodles. The soup can also be frozen for up to 2 months; consider cooking the noodles fresh when reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip making the stock from the carcass?

Yes, you can use pre-made chicken broth entirely, but making stock from the carcass adds richer flavor and depth to the soup.

How do I prevent the noodles from getting mushy?

Add the noodles towards the end of cooking and cook them just until tender. You can also cook them separately and add them to each bowl when serving to keep their texture firm.

Rotisserie Chicken Noodle Soup Recipe

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5 from 104 reviews

This Rotisserie Chicken Soup recipe transforms a store-bought rotisserie chicken into a comforting, flavorful homemade soup. Using the chicken carcass to make a rich homemade stock and combining it with sautéed vegetables, aromatic herbs, tender egg noodles, and shredded chicken, this hearty dish is perfect for chilly days or whenever you need a nourishing bowl of warmth. Easy to make on the stovetop, this soup showcases the ultimate method for perfecting a roast chicken meal from leftovers.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Broth

• 1 (3-4 pound) rotisserie chicken
• 8 cups chicken broth (low sodium preferred)
• 1 bay leaf

Vegetables and Aromatics

• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced

Herbs and Seasoning

• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• Salt and freshly ground black pepper to taste
• 1/2 cup chopped fresh parsley

Other Ingredients

• 1 tablespoon olive oil
• 1 cup egg noodles (or other small pasta)

Instructions

1. Remove the Chicken Meat: Carefully pull the rotisserie chicken meat away from the bones. Shred or cube the chicken and set aside for later use.
2. Save the Carcass: Place the chicken carcass in a large pot or Dutch oven to prepare homemade stock.
3. Prepare the Vegetables: Chop the onion, carrots, and celery into small, even pieces. Mince the garlic to ensure a balanced flavor release.
4. Add Water to the Carcass: Cover the chicken carcass with about 10 cups of water in the pot.
5. Simmer the Stock: Bring the water with carcass to a boil, then reduce to a low simmer. Let it cook for at least 30 minutes up to an hour, skimming off any foam from the surface to keep the stock clear.
6. Strain the Stock: Carefully strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot, discarding solids to achieve a smooth broth.
7. Clean the Pot: Rinse out the pot or Dutch oven used for stock to prepare for sautéing the vegetables.
8. Sauté the Vegetables: Heat olive oil over medium heat in the clean pot. Add chopped onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally to prevent burning.
9. Add the Garlic and Herbs: Stir in minced garlic along with dried thyme, rosemary, and sage. Cook for 1 minute more, stirring constantly to release fragrant aroma without burning the garlic.
10. Pour in Chicken Broth and Stock: Add the strained homemade stock and the purchased chicken broth to the pot. Toss in the bay leaf and bring mixture to a simmer to meld flavors.
11. Simmer the Soup: Reduce heat to low and let the soup simmer for 15 to 30 minutes allowing the flavors to blend thoroughly.
12. Add the Noodles: Stir in the egg noodles or other small pasta. Cook according to package instructions until tender but not overcooked, as they will continue to soften in the hot soup.
13. Add the Chicken: Fold the shredded or cubed rotisserie chicken into the soup, heating through gently for a few minutes.
14. Season to Taste: Add salt and freshly ground black pepper carefully, keeping in mind the existing saltiness from the chicken and broth. Adjust seasoning gradually.
15. Stir in the Parsley: Mix in fresh chopped parsley to add brightness, color, and fresh flavor to the soup.
16. Remove the Bay Leaf: Take out and discard the bay leaf before serving to avoid any bitter flavors.
17. Serve Hot: Ladle the soup into bowls and serve immediately for a comforting meal.

Notes

• Using low sodium chicken broth allows better control of saltiness in the final soup.
• Simmering the carcass longer enhances the stock’s flavor; you can simmer up to 2 hours if time allows.
• To save time, use pre-chopped mirepoix vegetables if available.
• Egg noodles may continue to cook after serving, so slightly undercook them during preparation.
• This soup can be stored refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: rotisserie chicken soup, homemade chicken soup, leftover chicken recipe, chicken noodle soup, comforting soup recipe, easy stovetop soup