This rotisserie chicken noodle soup is the ultimate comforting meal, perfect for chilly days or when you’re craving something warm and nourishing. With tender chicken, hearty vegetables, and perfectly cooked pasta, it’s a simple, satisfying dish that comes together in under an hour.
The first time I made this soup, I was looking for a way to use up leftover rotisserie chicken from a busy weeknight dinner. I wanted something quick but hearty enough to feed my family, and this recipe became an instant favorite.
It’s packed with cozy flavors and made with ingredients you likely already have in your kitchen. Let me walk you through how to make this easy, delicious soup!
What’s Inside This Recipe?
Ingredients for Rotisserie Chicken Noodle Soup
This recipe uses simple pantry staples and fresh ingredients to create a rich, flavorful soup. Here’s what you’ll need:
- 2 tablespoons olive oil
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 leaf bay
- 6 cups low-sodium chicken broth or stock
- 1 cup water
- 2 cups uncooked pasta (egg noodles work great!)
- 2-3 cups rotisserie chicken, shredded
You’ll also need a large Dutch oven or soup pot to bring everything together.
How to Make Rotisserie Chicken Noodle Soup
Making this soup is as easy as 1-2-3. Here’s how to do it:
1. Sauté the vegetables
In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the chopped carrots, onion, celery, and garlic.
Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. This step builds the flavor base for your soup.
2. Add seasonings and broth
Sprinkle the dried thyme and parsley over the sautéed vegetables and toss in the bay leaf. Pour in the chicken broth and water, stirring to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes. This allows the flavors to meld together beautifully.
3. Stir in pasta and chicken
Add the uncooked pasta and shredded rotisserie chicken to the pot. Stir well and continue to cook for about 10 minutes, or until the pasta is tender.
Be sure to stir occasionally so the pasta doesn’t stick to the bottom. Once the pasta is cooked, your soup is ready to serve!
How to Serve Rotisserie Chicken Noodle Soup
To serve, ladle the soup into bowls and enjoy it while it’s warm.
- This hearty soup is perfect on its own, but you can pair it with a slice of crusty bread or a simple side salad for a complete meal.
- If you’re serving guests, garnish with a sprinkle of fresh parsley or a crack of black pepper for a touch of elegance.
Storing and Enjoying Leftovers
This Rotisserie Chicken Noodle soup stores wonderfully, making it perfect for meal prep or enjoying later! Here’s how to keep it fresh:
- Refrigerate: Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: For longer storage, freeze the soup in individual portions. Use freezer-safe containers or bags, leaving a little space for expansion. Thaw in the fridge overnight before reheating.
- Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally, or microwave it in a bowl. Add a splash of water or broth if the soup has thickened.
Top Tips for Customizing Your Rotisserie Chicken Noodle Soup
- Swap the pasta: You can use any pasta you like in this recipe. Egg noodles are classic, but small shapes like ditalini, orzo, or even broken spaghetti work well too.
- Add more veggies: Feel free to toss in extra vegetables like zucchini, spinach, or peas for added nutrition and color.
- Make it gluten-free: Substitute your favorite gluten-free pasta or use rice instead for a naturally gluten-free option.
- Boost the flavor: For an extra depth of flavor, squeeze in a bit of fresh lemon juice or stir in a teaspoon of Dijon mustard before serving.
Your Questions About Rotisserie Chicken Noodle Soup Answered
Can I use homemade chicken stock?
Absolutely! Homemade chicken stock will make your soup even more flavorful and rich. If you have some on hand, go for it.
What kind of pasta is best for chicken noodle soup?
Egg noodles are a popular choice because they cook quickly and hold up well in soup. However, any short pasta shape will work, choose your favorite!
How do I prevent the noodles from absorbing all the broth?
If you’re making the soup ahead or storing leftovers, cook the pasta separately and add it to each bowl when serving. This keeps the noodles from soaking up too much liquid.
Can I make this soup in a slow cooker?
Yes! To make chicken noodle soup in a crockpot, sauté the vegetables first, then transfer everything except the pasta to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 30 minutes of cooking.
What other herbs can I use?
Fresh herbs like rosemary, sage, or oregano work wonderfully in this soup. Just adjust the amounts to taste since fresh herbs are more potent than dried.
Warm up with this hearty, no-fuss chicken noodle soup!
This rotisserie chicken noodle soup is a cozy, satisfying dish that’s easy to make and perfect for any time of year. Whether you’re using up leftover rotisserie chicken or need a go-to recipe for busy nights, this soup always hits the spot.
I’d love to hear how it turns out for you! Leave a comment below or tag me on social media with your creations. If you enjoyed this recipe, check out my other comforting soup recipes on WandaRecipes.com!
Happy cooking!
Rotisserie Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 4 large carrots peeled and chopped
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 leaf bay
- 6 cups low-sodium chicken broth or stock
- 1 cup water
- 2 cups uncooked pasta egg noodles work great!
- 2-3 cups rotisserie chicken shredded
Instructions
Sauté the vegetables
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the chopped carrots, onion, celery, and garlic.
- Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. This step builds the flavor base for your soup.
Add seasonings and broth
- Sprinkle the dried thyme and parsley over the sautéed vegetables and toss in the bay leaf. Pour in the chicken broth and water, stirring to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes. This allows the flavors to meld together beautifully.
Stir in pasta and chicken
- Add the uncooked pasta and shredded rotisserie chicken to the pot. Stir well and continue to cook for about 10 minutes, or until the pasta is tender.
- Be sure to stir occasionally so the pasta doesn’t stick to the bottom. Once the pasta is cooked, your soup is ready to serve!
Notes
Freeze: For longer storage, freeze the soup in individual portions. Use freezer-safe containers or bags, leaving a little space for expansion. Thaw in the fridge overnight before reheating.
Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally, or microwave it in a bowl. Add a splash of water or broth if the soup has thickened. Top Tips for Customizing Your Rotisserie Chicken Noodle Soup
- Swap the pasta: You can use any pasta you like in this recipe. Egg noodles are classic, but small shapes like ditalini, orzo, or even broken spaghetti work well too.
- Add more veggies: Feel free to toss in extra vegetables like zucchini, spinach, or peas for added nutrition and color.
- Make it gluten-free: Substitute your favorite gluten-free pasta or use rice instead for a naturally gluten-free option.
- Boost the flavor: For an extra depth of flavor, squeeze in a bit of fresh lemon juice or stir in a teaspoon of Dijon mustard before serving.
