If you’ve ever craved a bowl of comfort that feels like a warm hug on a chilly day, then this Rotisserie Chicken Noodle Soup Recipe is going to become your new go-to. It’s a flavorful, cozy soup that combines tender shredded rotisserie chicken with hearty vegetables, silky egg noodles, and a rich broth that’s bursting with herbs and warmth. Whether you’re short on time or simply seeking that nostalgic taste of homemade soup, this recipe delivers every time, turning simple pantry staples into a soul-soothing meal.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this soup truly spectacular. Each component is thoughtfully chosen to contribute to the vibrant aroma, satisfying texture, and beautiful color that makes this Rotisserie Chicken Noodle Soup Recipe shine.
- Olive oil: Adds a subtle richness and helps soften the vegetables evenly.
- Unsalted butter: Brings creaminess and a gentle depth to the sautéed vegetables.
- Onion (medium, finely diced): Forms a flavorful base that sweetens as it cooks for a perfect savory lift.
- Carrots (medium, finely diced): Infuse natural sweetness and vibrant color into the broth.
- Celery (finely diced): Offers a refreshing crunch and earthy undertone.
- Garlic (minced): Packs a punch of aromatic warmth and complexity.
- Thyme (finely chopped): Provides a gentle herbal note that brightens every spoonful.
- Bay leaf: Enhances savory depth, slowly releasing its essence as the soup simmers.
- Kosher salt (to taste): Essential for balancing flavors and bringing everything together harmoniously.
- Chicken broth (8 cups): The luscious liquid that ties all the ingredients into a soul-warming soup—homemade or store-bought both work beautifully.
- Yukon gold potato (diced ½-inch cubes, peeled optional): Adds comforting heartiness and soft texture to every bite.
- Egg noodles (6 oz, wide or medium): Tender, silky noodles that soak up the broth and add delightful substance.
- Rotisserie chicken (2 cups shredded, skin removed): The star protein, bringing juicy, ready-cooked chicken flavor that keeps this recipe quick yet delicious.
- Parsley (finely chopped): A fresh garnish that adds brightness and a pop of color just before serving.
How to Make Rotisserie Chicken Noodle Soup Recipe
Step 1: Prepare the Chicken
Start by removing the meat from your rotisserie chicken, shredding it into bite-sized pieces to prepare for the soup. If you want to make things extra flavorful, save the carcass along with the skin, half an onion, and a pinch of salt, then simmer it in water for 20 to 30 minutes to create a quick homemade stock that will give your soup a richer broth base.
Step 2: Sauté the Vegetables
In a large pot over medium heat, melt together the olive oil and butter. Toss in the finely diced onion, carrots, and celery, letting them soften gently for around five minutes until they start to become tender and aromatic. Then add the minced garlic and cook for one more minute, releasing that heavenly fragrance that signals the soup is coming together as comfort food.
Step 3: Add Herbs and Seasonings
Sprinkle in the kosher salt to your taste, then stir in the freshly chopped thyme and the bay leaf. Sauté everything for about a minute, which helps awaken the herbs’ natural oils and transforms your soup’s flavor into something truly irresistible.
Step 4: Build the Broth
Pour in the chicken broth and bring the mixture up to a boil. Don’t forget to taste the broth and tweak the seasoning as needed, because this is where your flavors come alive. Add the diced Yukon gold potatoes, then lower the heat so the soup can simmer gently until the potatoes turn tender, about 10 minutes.
Step 5: Cook the Noodles
While the potatoes are cooking, stir in the egg noodles. Let them cook in the simmering broth until just tender, which should take between 7 and 8 minutes. This step is key to making sure your noodles are perfectly cooked—not mushy, just right for soaking up all that delicious stock.
Step 6: Add the Chicken and Finish
Finally, toss in your shredded rotisserie chicken and allow the soup to simmer for another five minutes, warming the chicken through and melding the flavors together. Remember to remove the bay leaf before ladling the soup into your bowls—it’s there just to infuse, not to eat!
Step 7: Serve and Enjoy
Dish out generous bowls of this soul-satisfying soup, sprinkle with fresh parsley for a touch of color and freshness, and don’t forget to serve it alongside some buttered bread to complete this perfect comfort meal.
How to Serve Rotisserie Chicken Noodle Soup Recipe
Garnishes
Fresh parsley is the classic finishing touch that brightens the soup’s warm color palette and adds a subtle herbal zing. You can also experiment with a squeeze of lemon juice or a sprinkle of cracked black pepper to elevate every bite even further.
Side Dishes
Rotisserie Chicken Noodle Soup Recipe pairs beautifully with crusty bread, soft dinner rolls, or even a simple side salad for a light contrast. A buttered slice of sourdough or a warm biscuit really complements the homemade feel of this hearty soup.
Creative Ways to Present
For a fun touch, serve the soup in a hollowed-out bread bowl that soaks up all those delicious juices. Or, for an inviting family-style presentation, ladle it into a large attractive pot at the table allowing everyone to scoop their own bowlful and add garnishes as they like.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in airtight containers in the refrigerator. The flavors will continue to deepen overnight, making the next day’s meal even better. It should keep well for up to 3 days.
Freezing
This soup freezes wonderfully, just be sure to hold off on freezing the noodles if possible—they can get mushy when thawed. Freeze the soup and shredded chicken separately, then add fresh noodles when reheating for the best texture.
Reheating
Warm your leftovers gently on the stove over low heat. If frozen, thaw overnight in the fridge before reheating. To refresh the noodles’ texture, consider adding a handful of fresh noodles to the pot during reheating and cook until tender.
FAQs
Can I use homemade chicken broth for this Rotisserie Chicken Noodle Soup Recipe?
Absolutely! Homemade broth adds incredible depth and richness, making your soup even more comforting and flavorful. If you have homemade stock, it’s a perfect choice.
Is it okay to use leftover rotisserie chicken for this soup?
Yes, leftover rotisserie chicken works beautifully and saves time. Just shred it into bite-sized pieces and add it toward the end to keep the meat tender and juicy.
Can I substitute egg noodles with other pasta?
Sure, pasta shapes like ditalini, small shells, or even spaghetti broken into pieces can be used. Just adjust cooking times, as different noodles cook differently.
How can I make this soup gluten-free?
Swap the egg noodles for gluten-free pasta or use spiralized vegetables like zucchini noodles to keep it gluten-free without sacrificing texture.
How can I make this recipe more filling?
Adding additional vegetables like peas, corn, or even spinach can bulk it up while keeping it healthy. You could also add a bit of cooked rice or quinoa for extra heartiness.
Final Thoughts
There’s truly nothing like a warm bowl of Rotisserie Chicken Noodle Soup Recipe to brighten your day and fill your home with comforting aromas. This recipe is straightforward, speedy, and endlessly satisfying, turning simple ingredients into a cherished classic that everyone will love. Try it soon—you’ll be amazed how quickly it becomes a family favorite!
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Rotisserie Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Rotisserie Chicken Noodle Soup is a quick and hearty meal perfect for any day. Made with tender shredded rotisserie chicken, fresh vegetables, and egg noodles simmered in a flavorful chicken broth, it combines convenience and homemade goodness in one pot. The addition of Yukon gold potatoes adds a creamy texture, making this soup both nourishing and satisfying.
Ingredients
Vegetables and Aromatics
- 1 onion (medium, finely diced)
- 2 carrots (medium, finely diced)
- 2 stalks celery (finely diced)
- 3 cloves garlic (minced)
- 1 bay leaf
- 1 tablespoon parsley (finely chopped for garnish)
- 1 pound Yukon gold potatoes (diced into ½-inch cubes; peeled optional)
Herbs and Seasonings
- 2 teaspoons thyme (finely chopped)
- 2 teaspoons kosher salt (or more to taste)
Fats
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Protein
- 2 cups rotisserie chicken (shredded and skin removed)
Base
- 8 cups chicken broth (store-bought or homemade)
- 6 oz egg noodles (wide or medium)
Instructions
- Prepare the Chicken: Remove meat from the rotisserie chicken and shred it into bite-sized pieces; set aside. Optionally, use the carcass to make homemade stock by simmering it with skin, half an onion, and salt in water for 20-30 minutes, then straining.
- Sauté Vegetables: Heat the olive oil and unsalted butter in a large pot over medium heat. Add the diced onion, carrots, and celery; cook until softened, about 5 minutes. Add minced garlic and sauté for an additional minute to release its aroma.
- Season and Add Herbs: Stir in kosher salt, chopped thyme, and the bay leaf. Sauté for another minute to blend the flavors.
- Add Broth and Potatoes: Pour in the chicken broth and bring the mixture to a boil. Taste and adjust seasoning as desired. Add the diced Yukon gold potatoes, then reduce heat and simmer for 10 minutes until potatoes are tender.
- Cook Noodles: Add the egg noodles to the simmering soup while the potatoes are cooking. Continue cooking until the noodles are just tender, about 7-8 minutes.
- Add Chicken and Heat Through: Stir in the shredded rotisserie chicken and simmer the soup for 5 minutes to warm the chicken thoroughly. Remove the bay leaf before serving.
- Serve: Ladle the soup into bowls and sprinkle with freshly chopped parsley. Enjoy with bread and butter for a complete comforting meal.
Notes
- Using store-bought rotisserie chicken shortens prep time significantly and adds rich flavor.
- Peeling the potatoes is optional; Yukon golds are tender and thin-skinned.
- You can customize this soup by adding other herbs such as rosemary or parsley in the cooking process.
- For a gluten-free option, substitute egg noodles with gluten-free pasta or noodles.
- Leftovers store well; refrigerate in an airtight container for up to 3 days.
- To make the broth richer, consider using homemade chicken stock from the rotisserie chicken carcass.
