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Easy Homemade Chicken Noodle Soup with Rotisserie Chicken

rotisserie chicken noodle soup - featured image
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A quick and comforting chicken noodle soup made with rotisserie chicken, tender vegetables, and egg noodles in a rich, flavorful broth. Perfect for busy weeknights when you need a warm, satisfying meal in under an hour.

Ingredients

Scale
  • 1 large rotisserie chicken (about 2–3 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep your chicken first. While your pot is still cold, pull the rotisserie chicken apart. Remove all the skin and set it aside. Shred all the meat into bite-sized pieces, discarding the bones and any gristly bits. You should have about 4-5 cups of shredded chicken. Set this aside.
  2. Start the aromatics. Heat your Dutch oven over medium heat and add the olive oil. Once it shimmers (about 30 seconds), add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion turns translucent and starts to get a little golden at the edges.
  3. Add the carrots and celery. Toss in the sliced carrots and celery. Stir everything together and let it cook for another 5 minutes. The vegetables should start to soften.
  4. Add the garlic and herbs. Push the vegetables to the sides of the pot and add the minced garlic to the center. Cook for 30 seconds, stirring constantly. Then stir in the dried thyme and crushed rosemary. Let everything toast together for about a minute.
  5. Here’s the secret step: Take that reserved chicken skin and chop it into small pieces. Add it to the pot with the vegetables. Cook for 2-3 minutes, stirring, until the skin renders some of its fat and gets a little crispy.
  6. Add the broth and bay leaves. Pour in all 8 cups of chicken broth. Use your wooden spoon to scrape up any browned bits from the bottom of the pot. Drop in the bay leaves. Bring everything to a boil, then reduce the heat to a gentle simmer. Let it bubble away for 10 minutes.
  7. Season the broth. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste it and adjust if needed.
  8. Cook the noodles. Add the egg noodles directly to the simmering broth. Stir them in gently so they don’t clump together. Cook according to package directions, usually 6-8 minutes for wide egg noodles. Stir occasionally to prevent sticking.
  9. Add the chicken. Once the noodles are tender, stir in all that shredded rotisserie chicken. Let it heat through for 2-3 minutes.
  10. Finish with parsley and lemon. Remove the bay leaves. Stir in the fresh parsley and, if using, the squeeze of lemon juice. Taste one more time and adjust salt and pepper.
  11. Let it rest. Turn off the heat and let the soup sit for 5 minutes before serving.

Notes

For leftovers, cook noodles separately and add to each bowl to prevent them from becoming mushy. The soup tastes even better the next day as flavors meld. If using fresh herbs, use 1 tablespoon each of fresh thyme and fresh rosemary instead of dried. To reduce sodium, use low-sodium broth and remove chicken skin before shredding.

Nutrition

Keywords: chicken noodle soup, rotisserie chicken, easy soup, comfort food, weeknight dinner, homemade soup

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