Introduction

Rotisserie Chicken Noodle Soup is a comforting classic that’s perfect for any day you need a warm, nourishing meal. Using a store-bought rotisserie chicken makes this recipe quick to prepare without sacrificing flavor. Homemade broth simmered with fresh herbs and vegetables creates a rich base that brings the whole dish together.

Rotisserie Chicken Noodle Soup Recipe - Recipe Image

Ingredients

1 rotisserie chicken (about 3 pounds), white and dark meat hand shredded into bite-size pieces, bones and skin reserved
10 black peppercorns
2 bay leaves
1 large yellow onion, quartered
8 sprigs fresh dill
8 sprigs fresh parsley
6 medium carrots, peeled
6 large stalks celery, trimmed
8 ounces wide egg noodles
Kosher salt and freshly ground black pepper

Instructions

Step 1: In a large stockpot, combine the reserved chicken bones and skin, black peppercorns, bay leaves, quartered onion, 4 sprigs of dill, 4 sprigs of parsley, 3 carrots, and 3 celery stalks. Cover with 4 quarts of water and bring to a boil. Reduce heat to a simmer and cook until the broth turns golden, about 50 minutes.
Step 2: Strain the broth through a fine-mesh strainer or colander into a large bowl, discarding the solids. Wipe out the stockpot and pour the strained broth back into it. Bring the broth to a boil over medium-high heat.
Step 3: Slice the remaining 3 carrots and 3 celery stalks diagonally into 1/2-inch pieces and add them to the pot. Stir in the egg noodles and cook until the noodles are just tender and the vegetables are cooked through, about 8 minutes.
Step 4: Add the shredded chicken meat to the pot. Coarsely chop the remaining 4 sprigs each of dill and parsley and add them as well. Season the soup with 1 tablespoon kosher salt and freshly ground black pepper. Bring to a simmer to reheat the chicken, then taste and adjust the seasoning if needed before serving.

Tips & Variations

For a lighter broth, skim any foam or impurities off the surface while simmering the stock.
You can substitute fresh thyme or rosemary for some of the dill or parsley for a different herbal note.
If you prefer a gluten-free version, use gluten-free noodles or substitute with rice noodles.
Add a squeeze of fresh lemon juice to brighten the flavors just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop to prevent the chicken from drying out. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a whole raw chicken instead of a rotisserie chicken?

Yes, you can start with a raw whole chicken to make the broth and shred the meat, but this will take longer as you’ll need to cook the chicken fully first and then shred it.

Can I make this soup without fresh herbs?

While fresh herbs add brightness and depth, you can substitute with dried herbs—use about one-third the amount of dried dill and parsley—and add them earlier in the broth-making process to develop their flavor.

Rotisserie Chicken Noodle Soup Recipe

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A comforting and flavorful Rotisserie Chicken Noodle Soup made from scratch using a homemade chicken broth simmered with fresh vegetables and herbs, tender shredded rotisserie chicken, and wide egg noodles for a classic, hearty meal.

Author: Tara
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 6 to 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Broth Ingredients

1 rotisserie chicken (about 3 pounds), white and dark meat hand shredded into bite-size pieces, bones and skin reserved
10 black peppercorns
2 bay leaves
1 large yellow onion, quartered
8 sprigs fresh dill, divided
8 sprigs fresh parsley, divided
3 medium carrots, peeled (for broth)
3 large stalks celery, trimmed (for broth)
4 quarts water

Soup Ingredients

3 medium carrots, peeled and cut diagonally into 1/2-inch slices
3 large stalks celery, trimmed and cut diagonally into 1/2-inch slices
8 ounces wide egg noodles
Kosher salt (about 1 tablespoon, plus more to taste)
Freshly ground black pepper, to taste

Instructions

Prepare the broth: Place the chicken bones and skin in a large stockpot along with the peppercorns, bay leaves, quartered onion, 4 sprigs of dill, 4 sprigs of parsley, 3 peeled carrots, and 3 trimmed celery stalks. Cover with 4 quarts of water and bring to a boil. Once boiling, reduce the heat to a simmer and cook gently for about 50 minutes until the broth is golden and flavorful.
Strain the broth: Remove the pot from heat and strain the broth through a fine-mesh strainer or colander into a large bowl to remove all solids. Discard the solids (bones, vegetables, herbs). Clean the stockpot thoroughly and return the strained broth to the pot.
Cook the vegetables and noodles: Bring the strained broth back to a boil over medium-high heat. Add the remaining 3 carrots and 3 celery stalks, sliced diagonally into 1/2-inch pieces. Stir in the wide egg noodles and cook for about 8 minutes until the noodles are al dente and the vegetables are tender.
Add the chicken and herbs: Stir in the shredded rotisserie chicken meat. Coarsely chop the remaining 4 sprigs of dill and 4 sprigs of parsley and add them to the soup. Season with about 1 tablespoon kosher salt and freshly ground black pepper to taste. Reduce heat to a simmer and let the soup heat through for a few minutes.
Final seasoning and serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished if desired with extra fresh herbs.

Notes

Using a rotisserie chicken saves time but still gives great flavor with homemade broth from the bones and skin.
Simmering the broth gently avoids cloudiness and creates a rich golden color.
Wide egg noodles provide a chewy texture that holds up well in the soup.
Chop fresh herbs just before adding for maximum flavor and color.
Leftover soup stores well in the refrigerator for 3-4 days and freezes beautifully.

Keywords: rotisserie chicken noodle soup, chicken soup, homemade chicken broth, quick chicken soup, comforting soup