Rotisserie Chicken Noodle Soup Recipe

Introduction

Rotisserie Chicken Noodle Soup is a comforting and easy way to transform a store-bought rotisserie chicken into a homemade meal. With tender vegetables, flavorful broth, and hearty egg noodles, this soup is perfect for chilly days or when you want a cozy, satisfying dish fast.

Ingredients

• 1 whole rotisserie chicken (prepared)
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 1 yellow onion, chopped
• 3 tablespoons olive oil
• 2 teaspoons poultry seasoning
• 96 ounces chicken broth
• 12 ounces wide egg noodles (1 package, uncooked)
• 1/3 cup cornstarch
• 1/4 cup water

Instructions

1. Step 1: Heat olive oil in a large stockpot over medium to medium-high heat. When the oil is bubbly and fragrant, add the celery, carrots, onion, and poultry seasoning. Sauté until the vegetables are tender, about 5 to 10 minutes.
2. Step 2: Remove any string or bands from the rotisserie chicken. Place the whole chicken on top of the sautéed vegetables, then pour the chicken broth over it. Bring the pot to a boil, then reduce heat to low and let the soup simmer for 30 minutes.
3. Step 3: While the soup simmers, mix the cornstarch and water together until the cornstarch is completely dissolved.
4. Step 4: After 30 minutes, carefully remove the chicken from the pot. Slowly pour the cornstarch mixture into the broth while stirring continuously. Once combined, add the egg noodles and cook for 6 to 8 minutes, or until just tender.
5. Step 5: While the noodles cook, remove the chicken meat from the bones, discarding skin and bones. Chop the chicken into bite-sized pieces. When the noodles are tender, stir the chicken into the soup to combine.
6. Step 6: Garnish with fresh parsley if desired, and serve hot.

Tips & Variations

• For a thicker soup, add a bit more cornstarch slurry before adding the noodles.
• Use homemade chicken broth instead of store-bought for a richer flavor.
• Add a squeeze of fresh lemon juice just before serving for a bright, fresh touch.
• Substitute wide egg noodles with your favorite pasta shapes or even rice noodles for a gluten-free option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Note that noodles may absorb broth over time and become softer, so you may want to keep cooked noodles separate and add them when serving if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, but cooking time will increase significantly. You would need to cook the chicken fully in the broth before adding noodles, adjusting seasoning as needed.

Can I freeze this chicken noodle soup?

This soup can be frozen, but the noodles might become mushy upon thawing. To maintain texture, freeze the soup and noodles separately if possible, then combine when reheating.

Rotisserie Chicken Noodle Soup Recipe

Print Recipe

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4.6 from 147 reviews

This comforting Rotisserie Chicken Noodle Soup combines tender rotisserie chicken with fresh vegetables, wide egg noodles, and a flavorful broth thickened with cornstarch. It’s a hearty and easy-to-make soup perfect for chilly days or anytime you crave a warm, homemade meal.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 3 tbsp olive oil
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 1 yellow onion, chopped
• 2 tsp poultry seasoning
• 96 oz chicken broth

Main Protein

• 1 whole rotisserie chicken (prepared)

Noodles and Thickening

• 12 oz wide egg noodles (1 package, uncooked)
• 1/3 cup cornstarch
• 1/4 cup water

Instructions

1. Sauté Vegetables: Heat olive oil in a large stock pot over medium to medium-high heat. Once the oil is bubbly and fragrant, add chopped celery, carrots, onion, and poultry seasoning. Sauté the vegetables until they become tender, about 5 to 10 minutes.
2. Add Chicken and Broth: Remove any string or bands from the rotisserie chicken. Place the whole chicken on top of the sautéed vegetables in the pot. Pour the chicken broth over the chicken and vegetables. Bring the mixture to a boil, then reduce the heat to low and simmer the soup for 30 minutes to infuse flavors.
3. Prepare Cornstarch Slurry: While the soup simmers, mix cornstarch with water in a small bowl until fully dissolved. This slurry will thicken the broth later.
4. Thicken Broth and Cook Noodles: After the 30-minute simmer, carefully remove the whole chicken from the pot. Slowly pour the cornstarch slurry into the broth while stirring continuously to prevent lumps. Once combined, add the wide egg noodles to the broth and cook for 6-8 minutes or until they are tender but not mushy.
5. Shred Chicken Meat and Combine: While the noodles cook, carefully remove the meat from the chicken bones. Discard the skin and bones. Chop the chicken meat into bite-sized pieces. When the noodles are tender, return the shredded chicken to the pot and stir to combine everything well.
6. Garnish and Serve: Optionally garnish the soup with fresh parsley for added color and flavor. Serve the soup hot to enjoy a cozy, nourishing meal.

Notes

• You can substitute fresh parsley with other herbs like thyme or dill for a different flavor profile.
• Be careful when removing the hot chicken from the broth to avoid burns.
• If you prefer a thinner broth, reduce or omit the cornstarch.
• Use wide egg noodles as narrower noodles can become mushy faster.
• Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: rotisserie chicken soup, chicken noodle soup, homemade soup, rotisserie chicken recipe, easy chicken soup, comfort food