Rotisserie Chicken Noodle Soup Recipe

Introduction

This homemade rotisserie chicken soup makes the most of your roast by transforming it into a comforting, flavorful meal. Packed with tender chicken, fresh vegetables, and warm herbs, it’s perfect for chilly days or when you need a soothing bowl of goodness.

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 heat to low and simmer for 30 minutes to an hour. Skim off any foam that rises.
6. Step 6: Strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot. Discard solids.
7. Step 7: Rinse out the pot or Dutch oven used to make the stock.
8. Step 8: Heat olive oil in the pot over medium heat. Add chopped onion, carrots, and celery and sauté for 5–7 minutes until softened and onion is translucent.
9. Step 9: Add minced garlic, dried thyme, rosemary, and sage. Cook for 1 minute, stirring constantly to avoid burning the garlic.
10. Step 10: Pour in the strained chicken stock and chicken broth. Add the bay leaf and bring to a simmer.
11. Step 11: Reduce heat to low and let the soup simmer for 15 to 30 minutes to meld flavors.
12. Step 12: Add egg noodles or preferred pasta. Cook according to package directions until tender but not overcooked.
13. Step 13: Stir in the shredded or cubed rotisserie chicken and heat through for a few minutes.
14. Step 14: Season with salt and freshly ground black pepper to taste, starting with a small amount due to existing salt from chicken and broth.
15. Step 15: Stir in chopped fresh parsley for freshness 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 homemade or low-sodium broth to better control the salt level in your soup.
• Swap egg noodles for rice or small pasta shapes if preferred.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• For extra richness, stir in a splash of cream or coconut milk just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the noodles. For longer storage, freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought chicken broth instead of making stock?

Yes, store-bought chicken broth can be used to simplify the recipe, but making stock from the chicken carcass adds extra depth and richness to the soup.

How do I prevent the noodles from becoming mushy?

Cook the noodles just until al dente according to package instructions, then add them to the soup at the end and serve promptly. Alternatively, cook noodles separately and combine them with soup when serving.

Rotisserie Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

This comforting rotisserie chicken soup recipe transforms a whole rotisserie chicken into a hearty, flavorful homemade soup. By simmering the chicken carcass to make a rich stock and combining it with fresh vegetables, herbs, egg noodles, and tender shredded chicken, this soup is perfect for a cozy meal that’s both nourishing and easy to prepare.

• 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

Soup 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
• About 10 cups water (for simmering the carcass)

Instructions

1. Remove the Chicken Meat: Carefully pull the chicken meat away from the rotisserie chicken bones. Shred or cube the chicken and set aside for later use.
2. Save the Carcass: Place the leftover chicken carcass into a large pot or Dutch oven to start making the stock.
3. Prepare the Vegetables: Chop the onion, carrots, and celery into small, even pieces, and mince the garlic clove to ensure even cooking and flavor release.
4. Add Water to the Carcass: Pour about 10 cups of water over the chicken carcass in the pot, ensuring it is fully covered.
5. Simmer the Stock: Bring the water to a boil, then reduce heat to low and let it simmer gently for 30 minutes to an hour. Skim off any foam or impurities that rise to the surface to keep the stock clear.
6. Strain the Stock: Carefully strain the liquid through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot, discarding the solids like bones and vegetable remnants.
7. Clean the Pot: Rinse out the pot or Dutch oven used for the stock to prepare for the next cooking steps.
8. Sauté the Vegetables: Heat the olive oil over medium heat in the cleaned pot. Add chopped onion, carrots, and celery, sautéing for 5-7 minutes until softened and the onion turns translucent. Stir occasionally to prevent sticking or burning.
9. Add the Garlic and Herbs: Stir in minced garlic, dried thyme, dried rosemary, and dried sage. Cook for about 1 minute, stirring constantly to release fragrant aromas without burning the garlic.
10. Pour in the Chicken Broth and Stock: Add the strained homemade chicken stock along with the store-bought chicken broth into the pot. Add the bay leaf and bring the mixture to a gentle simmer.
11. Simmer the Soup: Reduce heat to low and let the soup simmer for 15 to 30 minutes, allowing the flavors to meld and deepen beautifully.
12. Add the Noodles: Add egg noodles or your preferred small pasta shape to the simmering soup. Cook according to package instructions until tender but still firm, taking care not to overcook.
13. Add the Chicken: Stir in the shredded or cubed rotisserie chicken meat and heat through gently for a few minutes, warming the chicken without drying it out.
14. Season to Taste: Taste the soup and add salt and freshly ground black pepper as needed, keeping in mind that the broth and chicken may already contribute saltiness.
15. Stir in the Parsley: Fold in the chopped fresh parsley to add a burst of color and fresh flavor to the finished soup.
16. Remove the Bay Leaf: Before serving, fish out and discard the bay leaf to avoid an overpowering herbal taste.
17. Serve Hot: Ladle the hot, comforting soup into bowls and serve immediately for a delicious homemade meal.

Notes

• Use low sodium chicken broth to better control the salt levels in your soup.
• Homemade stock adds rich flavor, but you can use all store-bought broth in a pinch.
• Adjust the herbs to your preference; fresh herbs can be used but add them later in cooking to preserve flavor.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
• For a gluten-free version, substitute gluten-free pasta or omit noodles entirely.
• Be careful not to overcook noodles to avoid mushy texture as they continue to cook slightly in hot soup.

Keywords: rotisserie chicken soup, chicken soup recipe, homemade chicken stock, comfort food, easy soup, rotisserie chicken recipes, chicken noodle soup