Rotisserie chicken noodle soup made with tender noodles, vegetables, and rich broth. This easy chicken noodle soup using rotisserie chicken is ready in about 30 minutes.
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A warm bowl of rotisserie chicken noodle soup is one of the easiest ways to put dinner on the table without spending hours in the kitchen. Using store-bought chicken adds rich flavor while saving time on prep.
This chicken noodle soup using rotisserie chicken comes together in about thirty minutes with simple vegetables, tender egg noodles, and shredded chicken. It tastes like a classic homemade soup but with a convenient shortcut that makes it perfect for busy weeknights.
Why Rotisserie Chicken Works So Well in Chicken Noodle Soup
Rotisserie chicken is already roasted and seasoned, which adds deeper flavor to the broth than plain boiled chicken. The meat is tender and shreds easily, making it perfect for soups.
Another advantage is time. Traditional chicken noodle soup with rotisserie chicken eliminates the need to cook raw chicken or prepare homemade stock. You can simply shred the meat and add it to the simmering broth near the end of cooking.
Many cooks even save the carcass to make homemade chicken broth for future soups.
Make Homemade Broth With the Rotisserie Chicken Carcass
After removing the meat, place the chicken bones in a pot with water, onion, celery, carrot, and bay leaf. Simmer for two hours to create a rich homemade broth for future soups.
Ingredients and Estimated Cost
Per Serving Cost: $1.67
Recipe Cost: $10.02
These are all of the ingredients that you need to make this delicious Rotisserie Chicken Soup.
- Butter: 1 tablespoon of salted butter is used to sauté the vegetables. You can also use olive oil.
- Vegetables: You need aromatic vegetable, use 1 small, chopped white onion, 1 cup chopped celery, and 1 cup sliced carrots.
- Garlic: 2 large cloves, minced, provides a sharp bite. You can also use ½ teaspoon of garlic powder.
- Broth: Use 9 cups of chicken broth as the liquid base.
- Chicken: You need 2 ½ cups of shredded rotisserie chicken meat.
- Noodles: 10 ounces of egg noodles for chicken noodle soup cook perfectly in the hot broth.
- Seasonings: Use ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt, ½ teaspoon black pepper, and 1 bay leaf.
- Garnish: Have fresh chopped parsley ready for serving.
NOTE: I calculate the recipe prices using name-brand grocery prices on grocery store websites. Updated March 2026.
How To Make Rotisserie Chicken Noodle Soup
- Sauté: Add 1 tablespoon butter to a large pot and melt over medium heat. Add the chopped onion and celery. Cook for 5 to 6 minutes until the onion is translucent. Add the minced garlic and cook for 1 minute.
- Add Liquids: Pour the 9 cups of chicken broth into the pot. Add the 2 ½ cups of shredded chicken, 10 ounces of egg noodles, 1 cup of sliced carrots, 1 bay leaf, ½ teaspoon oregano, ½ teaspoon basil, ½ teaspoon salt, and ½ teaspoon pepper.
- Boil and Simmer: Stir the ingredients well. Increase the heat to high and bring the pot to a boil. Reduce the heat to a simmer and cook for 20 minutes.
- Serve: Remove the bay leaf. Taste the broth and adjust the salt and pepper if needed. Ladle the soup into bowls and top with fresh chopped parsley.
Top Recipe Tips
- Include Dark Meat. When making chicken noodle soup with rotisserie chicken, shred both the white and dark meat. The dark meat adds much more richness to the broth than chicken breasts alone.
- Pre-Chop the Vegetables. You can chop the onion, celery, and carrots in the morning. Store them in an airtight container in the refrigerator until you are ready to start cooking.
- Cook Noodles Separately for Freezing. If you plan to freeze this batch, do not add the egg noodles to the main pot. Cook them separately in boiling water and add them directly to individual bowls before serving.
How to Keep Noodles From Getting Mushy
Egg noodles continue to absorb broth as they sit. If the soup will be stored for leftovers, cook the noodles separately and add them to each bowl before serving. This keeps the texture just right when reheating.
What’s the best noodles for chicken noodle soup?
The best noodles can vary depending on personal preference and the desired texture of the soup. Here are a few popular noodle options that work well in chicken noodle soup:
- Egg noodles: a classic choice for chicken noodle soup. They have a soft and slightly chewy texture that pairs well with the broth. You can find them in various thicknesses, from thin to extra-wide.
- Wide noodles: Wide noodles, such as pappardelle or fettuccine, can add a hearty and comforting element to the soup. These broad, flat noodles are great for capturing the broth’s flavors and complementing the chicken and vegetables. Make sure you break them into smaller pieces before adding them to the soup.
- Rice noodles: A popular choice in Asian-style chicken noodle soups. They are thin and delicate, lending the soup a light, silky texture. Rice noodles are also gluten-free, making them a suitable option for those with dietary restrictions.
What To Serve With Chicken Noodle Soup
I love serving this soup with my Honey Wheat Bread (which also freezes well) or my Buttermilk Biscuits. Both round out this meal quite well.
I sometimes serve the soup with my Spinach Salad, and when I serve it with bread and salad, I can get 8-10 servings from this soup.
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Rotisserie Chicken Noodle Soup
Video
Equipment
- large pot
- wooden spoon
- measuring cup
- soup ladle
Ingredients
- 1 tablespoon salted butter
- 1 small white onion chopped
- 1 cup chopped celery about 2 stalks
- 2 large garlic cloves minced
- 9 cups chicken broth
- 2 ½ cups shredded rotisserie chicken
- 10 ounces egg noodles
- 1 cup sliced carrots
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon pepper
FOR GARNISH:
- freshly chopped parsley
Instructions
- In a large pot add the butter and melt over medium heat.1 tablespoon salted butter
- Once the butter is melted and the foaming subsides, add the onion and celery and cook until just tender and the onion is translucent, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.1 small white onion, 1 cup chopped celery, 2 large garlic cloves
- Add the chicken broth to the pot, followed by the chicken, noodles, carrots, bay leaf, dried oregano, dried basil, salt, and pepper.9 cups chicken broth, 2 ½ cups shredded rotisserie chicken, 10 ounces egg noodles, 1 cup sliced carrots, 1 bay leaf, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt, ½ teaspoon pepper
- Stir everything, increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes.
- Remove the bay leaf, and season the soup with salt and pepper to taste. Ladle the rotisserie chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve.freshly chopped parsley
Notes
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- You can make dinner prep even more effortless by pre-chopping all the veggies in the morning and storing them in the refrigerator until you’re ready to cook!
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- Any leftover or canned chicken will do if you don’t have rotisserie chicken. You can even use leftover turkey and ham, too.
Storage & Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze the broth, chicken, and vegetables in freezer bags for up to 3 months without the noodles. Thaw the soup, bring it to a boil, and cook fresh egg noodles in the hot liquid right before serving.
Nutrition
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Recipe FAQs
You can swap the shredded chicken for leftover Thanksgiving turkey or diced ham.
The shelf life of this soup can vary depending on how it is stored and whether it contains any perishable ingredients. Here are some general guidelines for the storage and shelf life of this recipe:
Refrigerator: If properly stored in an airtight container, chicken noodle soup can typically last for about 3 to 4 days in the refrigerator. It’s important to cool the soup quickly after cooking and store it in the refrigerator within 2 hours to minimize bacterial growth.
Yes. Freeze the soup without noodles for the best texture. Cook fresh noodles when reheating.
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I love homemade chicken noodle soup! This looks great!
Right now I miss going to Costco and getting their chicken. Too bad they don’t deliver. Looks like a yummy soup.
This looks delicious, quick and easy! I am going to have to try it
tried it and it was just what we needed. thanks
Loved this recipe! I used leftover baked chicken breast instead of rotisserie chicken. Will totally make it again.
LOVE me a good rotisserie chicken – but always looking for something new to do with it. Thank you for this yummy and easy to make recipe. Love it as our spring time here is still a bit chilly out – so it’s perfect soup weather!
I have made this a few times and it’s very very good! I double the broth because I like to eat just broth when I’m feeling unwell. My father who has cancer loved this ate on a day his tummy was upset and it was a perfect pick me up. Something about homemade. Adding the fact that it’s fast and easy makes this my go to chicken soup!
April, I am so glad this recipe comes in handy for you. I wish you all the best and good health for your dad.
The best chicken noodle soup ever! Everyone loves it. It is so easy to make and full of flavor. I sometimes double the recipe and give some to neighbors and family in mason jars. Excellent recipe!
Tonia,
Your comment made my day! I’m so glad you love this soup! 🙂 Thanks for stopping by!
Made this soup tonight, really good. This is my new go-to chicken noodle soup recipe.
Stacy,
This makes me SO happy! So glad you liked it! 🙂
Was easy and made a ton of soup, great recipe. Hint I made broth from the chicken after removing the meat first. Thanks 🙂
This is my second time making this. I love how surprisingly easily this was! My boyfriend and I were both super impressed by how it came out. Made me feel like such a good cook because of all the flavor! Just delicious. Thanks for sharing this!! Going to make again and again.
Amber,
It’s a great soup, right?! My family just loves it and I’m so glad you and your boyfriend enjoy it, too! Thanks for stopping by! 🙂
Yum!! Easy to make.
Paola, I’m so glad you liked the soup. Thanks for stopping by! 🙂
I made this once with store bought broth and once with homemade broth. It was excellent both times.
Janine, I’m so glad you enjoyed the recipe. Thanks for stopping by!
Jillian what a yummy chicken noodle soup! I just love soup period, this is one I need to add to my soup recipe box for sure! And always love when you can freeze a soup and enjoy later esp with those cheddar biscuits!! YUM!
This is so delicious! I love good Chicken Noodle soup and the fact that you added Rotisserie Chicken makes me want to make it even more. I’ve never froze it though, this is something I need to try next time I make it.
I’m so glad that you liked the soup!
This looks like a great pick me up soup, I almost wish I was sick, so that it would bring me back to life!! I will give it a red hot go, thanks for sharing your recipe!!
You’re so welcome, thanks for stopping by!
I was sooo craving chicken noodle soup today! It was gloomy and rainy all day long! Thank you for the freezing instructions as well!
This will be perfect on a cold winter day. Chicken noodle soup is comfort food.
So easy and so delicious! Definitely making again soon!
Great recipe! My kids love chicken noodle soup and this makes it so easy!