If you are looking for a comforting and flavorful meal that comes together quickly and with minimal fuss, this Rotisserie Chicken Noodle Soup Recipe will become your new go-to. Combining tender shredded rotisserie chicken with fresh vegetables, silky noodles, and a fragrant broth, every spoonful feels like a warm hug on a chilly day. It’s a perfect mix of hearty and wholesome, making it ideal for busy weeknights or whenever you crave a bowl of homemade goodness without spending hours in the kitchen.
Ingredients You’ll Need
Each ingredient in this Rotisserie Chicken Noodle Soup Recipe is simple but essential, working together to build layers of flavor, pleasing textures, and vibrant colors that bring this classic soup to life.
- Olive oil: Adds a rich, fruity base to sauté the veggies and boosts the depth of flavors.
- Unsalted butter: Brings silkiness and a touch of indulgence to the soup’s foundation.
- Onion (medium, finely diced): Provides natural sweetness and aromatic flavor when softened.
- Carrots (medium, finely diced): Offer a subtle earthiness and lovely orange hue.
- Celery (finely diced): Adds a fresh, crisp undertone that brightens the soup.
- Garlic (minced): Packs a punch of savory depth and warmth.
- Thyme (finely chopped): Gives the broth a classic herbaceous note that ties everything together.
- Bay leaf: Infuses a subtle complexity that elevates the broth.
- Kosher salt: Enhances all the natural flavors—adjust to taste.
- Chicken broth (8 cups): The hearty base, whether store-bought or homemade, makes all the difference.
- Yukon gold potato (diced): Adds creaminess and body without overpowering other ingredients.
- Egg noodles (6 oz): The comforting, tender strands that make every bite satisfying.
- Rotisserie chicken (2 cups shredded): The star protein, already cooked, making this soup a speedy weeknight champion.
- Parsley (finely chopped): For a fresh, bright garnish that ties up the flavors and adds a pop of green.
How to Make Rotisserie Chicken Noodle Soup Recipe
Step 1: Prepare the Chicken
Start by carefully removing the meat from your rotisserie chicken, shredding it into bite-sized pieces that will melt into the soup. Keeping the skin off ensures a cleaner broth and a lighter finish. If you’re feeling extra resourceful, simmer the carcass and other aromatics to create a quick homemade broth. This step adds incredible depth, but the store-bought broth also makes things super easy.
Step 2: Sauté the Vegetables
Heat the olive oil and butter together for that perfect balance of richness and flavor. Add the finely diced onion, carrots, and celery, cooking them gently until tender and fragrant—about five minutes. Throw in the minced garlic right at the end to avoid burning and to keep its aroma fresh and sharp.
Step 3: Build the Flavor Base
Season your softened veggie mix with salt, then stir in chopped thyme and the bay leaf. Let these herbs bloom by sautéing everything for another minute or so—your kitchen will start smelling irresistibly cozy right around now!
Step 4: Add Broth and Potatoes
Pour in the chicken broth and bring the whole pot to a lively boil. Once boiling, adjust the seasoning if needed and add the diced Yukon gold potatoes. Reduce the heat, letting the potatoes simmer until they are tender but still holding their shape, about ten minutes.
Step 5: Cook the Noodles
While the potatoes cook, add your egg noodles to the pot. Finish cooking them with the potatoes so they soak up all those delicious flavors as they soften, which usually takes around 7 to 8 minutes.
Step 6: Add the Shredded Chicken
Now it’s time to stir in the shredded rotisserie chicken, warming it through perfectly in the hot broth. Let it simmer for five minutes so all the flavors meld beautifully. Before serving, don’t forget to remove the bay leaf.
Step 7: Serve and Enjoy
Ladle the steaming soup into bowls and generously sprinkle with fresh parsley. The vibrant green garnish isn’t just pretty—it adds a lively freshness that brightens the hearty broth. Pair with crusty bread and butter for the ultimate cozy meal.
How to Serve Rotisserie Chicken Noodle Soup Recipe
Garnishes
Freshly chopped parsley sprinkled on top adds a burst of color and subtle herbaceous brightness. If you want a little extra flair, a squeeze of lemon juice or a few twists of black pepper can enhance the flavors beautifully right at the table.
Side Dishes
This soup shines when served alongside warm, buttered crusty bread or soft dinner rolls, perfect for dipping and soaking up every drop. A crisp green salad with a light vinaigrette also complements the soup’s rich flavors and adds a refreshing contrast.
Creative Ways to Present
For a fun twist, serve the soup in bread bowls, turning each serving into edible, rustic comfort. Garnish with shredded cheese or a dollop of sour cream for added richness. You can also pack this soup in mason jars for an on-the-go lunch or a charming picnic treat.
Make Ahead and Storage
Storing Leftovers
Leftover Rotisserie Chicken Noodle Soup Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers taste even better. Just keep the noodles separate if possible to avoid sogginess, or add fresh noodles when reheating.
Freezing
This soup freezes beautifully. Store it in a freezer-safe container for up to 3 months. To maintain the best texture, consider freezing the broth and vegetables separately from the noodles and chicken, then combine them when you’re ready to reheat.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of broth or water if the soup has thickened too much. If noodles were stored separately, add them after reheating to keep their perfect texture.
FAQs
Can I make this soup with leftover chicken instead of rotisserie?
Absolutely! Any cooked shredded chicken works well, but rotisserie chicken adds a lovely, smoky flavor that makes this version extra special and quick to prepare.
What type of noodles works best in this soup?
Egg noodles are traditional because they cook quickly and absorb the broth nicely. You can use wide or medium egg noodles, or even substitute with other pasta shapes you have on hand.
Can I use homemade chicken broth?
Yes, homemade chicken broth is fantastic here—it enhances the soup’s depth of flavor. If you’re short on time, a good quality store-bought broth does the job just as well.
Is this soup suitable for freezing with noodles already in it?
It’s best to freeze noodles separately or add fresh noodles when reheating. Freezing cooked noodles can sometimes make them mushy after thawing.
How can I make this soup vegetarian?
For a vegetarian twist, swap the chicken broth for vegetable broth and skip the chicken, or add hearty vegetables like mushrooms or beans for protein-packed options.
Final Thoughts
This Rotisserie Chicken Noodle Soup Recipe is truly a winner whenever you want something deliciously comforting with minimal effort. It’s the kind of meal that feels homemade without all the fuss, perfect for nourishing yourself and anyone lucky enough to share it with you. I can’t wait for you to try it and make it your own cozy classic!
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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 Rotisserie Chicken Noodle Soup is a comforting, flavorful, and easy-to-make dish perfect for chilly days or when you need a hearty meal in a hurry. Utilizing shredded rotisserie chicken and a medley of vegetables simmered in savory chicken broth, this soup is enhanced with tender potatoes and egg noodles. The aromatic herbs and homemade touches, like sautéed garlic and thyme, make it rich and satisfying. Ready in just over 30 minutes, it’s a perfect weeknight recipe that delivers warmth and nutrition in every bowl.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
Seasonings & Herbs
- 2 teaspoons fresh thyme, finely chopped
- 1 bay leaf
- 2 teaspoons kosher salt, or more to taste
Soup Base
- 8 cups chicken broth (store-bought or homemade)
- 1 pound Yukon Gold potatoes, diced into ½-inch cubes (peeled optional)
Main Ingredients
- 6 oz egg noodles (wide or medium)
- 2 cups rotisserie chicken, shredded and skin removed
Garnish
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Prepare Chicken: Remove the meat from the rotisserie chicken, shred it into bite-sized pieces, and set aside. (Optional: Use the carcass, skin, half an onion, and salt in a pot with water to make quick stock by simmering for 20-30 minutes, then strain and use for the soup.)
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add the finely diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Add Seasonings: Season the vegetables with kosher salt. Stir in chopped thyme and add the bay leaf. Sauté for another minute to enhance the flavor with the herbs.
- Add Broth and Potatoes: Pour in the chicken broth and bring the mixture to a boil. Taste and adjust seasoning as needed. Add the diced potatoes, then reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Cook Noodles: While the potatoes are cooking, add the egg noodles to the pot. Cook until the noodles are just tender, approximately 7-8 minutes, stirring occasionally to prevent sticking.
- Add Chicken and Warm Through: Stir in the shredded rotisserie chicken. Let the soup simmer for an additional 5 minutes to warm the chicken through. Remove the bay leaf before serving.
- Serve and Garnish: Ladle the soup into bowls, sprinkle with freshly chopped parsley, and serve hot, ideally accompanied by bread and butter for a complete meal.
Notes
- Using rotisserie chicken saves time and adds great flavor, but cooked or leftover chicken can be used as well.
- Optionally peel the Yukon Gold potatoes according to your preference.
- Homemade chicken broth enhances the soup’s flavor but high-quality store-bought broth works well for convenience.
- Adjust salt to taste, especially if using salted broth or stock.
- For a thicker soup, reduce the broth slightly or mash some of the potatoes during cooking.
- Egg noodles should be added when potatoes are close to tender to avoid overcooking them.
- This soup freezes well; omit noodles when freezing and cook fresh noodles before serving.
