Rotisserie Chicken Noodle Soup

THIS is the only chicken soup recipe you need. This Rotisserie Chicken Noodle Soup is packed with brothy flavor from my simple hack, plus it’s loaded with tender chicken, veggies, and oodles of noodles. It’s so good, it’s my family’s go-to chicken soup!

Transforming a store-bought rotisserie chicken into a hearty, homemade soup is both convenient and flavorful. By simmering the chicken carcass in broth and water, you can achieve a rich, slow-cooked taste in under an hour, intensifying the flavor and making it seem like the soup has been cooking for much longer.

This easy recipe has carrots, peas and onions in it as the veg, but you could dress it up with so much more! Zucchini, spinach, parsnip, fennel and more could easily go into it creating a soup that’s more veggie and less chicken.

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 – If you don’t have poultry seasoning, use 1/4 teaspoon dried thyme and 1/4 teaspoon dried sage.
• Kosher salt
• Black pepper
• Peas – Frozen.
• Uncooked wide egg noodles
• Fresh flat-leaf parsley – Optional garnish.

How To Make Rotisserie Chicken Noodle Soup

1. Strip the meat from the rotisserie chicken, discard the skin, and cut it into bite-sized pieces. Set aside.
2. Place the chicken bones in a pot with the broth and water. Simmer on low for 30–40 minutes to extract extra flavor. Strain and discard the bones. This step can be done in advance to save time.
3. Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
4. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
5. Pour in the broth, making sure the total liquid equals 8 cups. Bring to a simmer, cover, and let cook for 15–20 minutes.
6. Stir in the chopped chicken, poultry seasoning, salt, and pepper. Increase heat to bring it to a boil.
7. Lower the heat and let it gently simmer for another 10 minutes.
8. Cook the egg noodles according to package directions. Drain and rinse under cool water.
9. Add the peas and cooked noodles.
10. Adjust seasoning as needed, garnish with fresh parsley, and serve hot.

Step-By-Step Process

Chef Jenn’s Tips

• Simmering the bones in broth deepens the flavor—don’t skip this step if possible.
• Add extra vegetables like spinach or zucchini for a heartier soup.
• If you have homemade chicken stock, use it for an even richer taste.
• Swap out egg noodles for rice or another type of pasta to change things up.

Recommended

Make It A Meal

Enjoy this soup with crusty bread, a grilled cheese sandwich, or a fresh green salad. A sprinkle of Parmesan cheese or a squeeze of lemon juice adds extra brightness.

Storage

Keep leftovers in an airtight container in the fridge for up to 4 days. The noodles will absorb liquid over time, so you may need to add extra broth when reheating. To freeze, store the soup without noodles for up to 3 months. Thaw in the refrigerator overnight, reheat on the stove, and add freshly cooked noodles before serving.