Rotisserie chicken noodle soup is my quick and easy way of making the most flavorful soup to enjoy on a chilly day. Using leftover rotisserie chicken is a great way to save time and make the most of every part of the bird.
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What makes the best chicken noodle soup
It is no secret that chicken noodle soup consists of chicken, carrots, celery, onion, and noodles. But simply tossing everything into a pot with water won’t create a great soup. It is important to follow a few nuances to bring your soup to the next level.
- The broth. Using homemade broth is the best option. But for this recipe, you are using the leftover rotisserie chicken, so it is more convenient to use the store-bought broth. You can make it more aromatic by adding fresh herbs, pepper, and salt.
- The choice of chicken. Don’t worry if you don’t have store-bought rotisserie chicken! Any leftover chicken will work, but bone-in and skin-on pieces add extra flavor. Looking for way to prepare whole chicken? Try our air fryer whole chicken, oven-bag roasted chicken or spatchcocked chicken. You can also boil chicken tenderloins in 12 minutes and use both chicken and the broth.
- Sauté the vegetables and aromatics. Saute the vegetables in a little bit of ghee, regular butter, or oil. Sautéing will caramelize the natural sugars of carrots, onions, and celery, caramelize, making the soup more flavorful and slightly sweet. Garlic, onions, and spices release their oils and aromas when heated in butter, making their flavors more pronounced throughout the soup.
- Add acidity! This is my best-kept secret. A small splash of lemon juice or vinegar added at the end of cooking will make a big difference. Please, do not skip it. Once you try it, you will taste how much brightness and freshness it adds, pulling all the flavors together to make the soup taste complete and vibrant.
Ingredients
You can find the ingredients quantities in the recipe card at the end of this post.
- Rotisserie chicken meat: You will need shredded chicken meat that is fully cooked and without bones. I like to use both breast meat and dark meat. I also like to add a small amount of skin as well for extra flavor.
- Ghee butter: for sauteing the vegetables and aromatics. You can also use regular butter or olive oil.
- Chicken broth: I used low-sodium broth. When using leftover rotisserie chicken, store-bought broth is more convenient. But if you have homemade chicken stock, it will make the soup even better.
- Vegetables: classic mirepoix veggies include carrots, celery, and onion.
- Garlic: A small amount of minced fresh garlic will add a nice aroma and flavor to the soup.
- Fresh thyme: it is optional, and you can easily skip it or use dried thyme instead.
- Salt: add the salt gradually, because the chicken and broth already contain salt. I always adjust the amount at the very end.
- Egg noodles: you can use homemade or store-bought wide egg noodles.
Recipe instructions
- In a large pot, saute the vegetables and aromatics with a little bit of ghee butte medium-high heat.
- Add chicken broth and simmer on medium heat for 10 minutes.
- Add uncooked noodles to the boiling broth. Gently boil for 6-8 minutes or until they are tender.
- Add the cooked chicken pieces or shreds and a splash of lemon juice. Taste the soup and adjust the salt if needed. Remove from heat and serve.
Nataliia's recipe tip
Perfect noodles even the next day. If you plan to enjoy soup the next day, cook the noodles separately. This trick prevents them from becoming mushy or soaking up too much broth. When ready to serve, add them to individual bowls and pour the hot soup over them.
Serving ideas
Chicken noodle soup is often considered a main dish. Its protein, carbs, and veggies make it a complete meal. Here are some tasty service ideas to enjoy:
- Crusty bread: the best way to enjoy any soup, I love it with the baguette or sourdough bread.
- Garlic bread rolls: try our homemade garlic dinner rolls with dill.
- Grilled cheese: I make mine with homemade sandwich bread and provolone cheese, fried with butter on both sides.
- Crackers: when you do not have fresh bread, simple saltine crackers or bread sticks go great with the soup.
- Side salad: if you like light and fresh side dishes, serve them with a simple green salad.
Storing and reheating
- To store: Transfer any leftover chicken noodle soup into an airtight container and let it cool down to room temperature before placing it in the fridge. It will last in the fridge for up to 3 days.
- To reheat: add soup to the small pot and heat it on the stove top over low heat. You may need to add some chicken broth to thin it out. You can also reheat it in a microwave.
- To freeze: If you plan to freeze the soup, leave out the noodles. You can freeze the soup without noodles for up to 3 months. When you’re ready to enjoy, thaw and reheat the soup, then boil the noodles separately and add them before serving.
Frequently asked questions
Absolutely! If you’re starting with raw chicken, you’ll need to cook it first by boiling or baking. If boiling, add a whole onion, carrots, and bay leaves to the water to create a flavorful broth at the same time.
Yes! Simply swap regular noodles for gluten-free pasta. If you don’t have gluten-free pasta, rice works as a great alternative.
Yes, if you like creamy soups. Simply stir in about ½ cup of heavy cream or full-fat milk at the very end. Or try adding 2–3 tablespoons of cream cheese instead.
📖 Recipe
Rotisserie Chicken Noodle Soup
Equipment
- 1 large pot
Ingredients
- ¾ cup shredded rotisserie chicken meat (fully cooked, without skin or bones)
- 1 tablespoon ghee butter or oil
- 4 cups (32oz) low sodium chicken broth*
- 1 celery stock, chopped
- 2 carrots, sliced or chopped
- ½ small onion, diced
- 1 garlic clove, minced
- ½ teaspoon fresh thyme, chopped or use dried thyme or oregano
- ½ teaspoon salt
- 1 cup uncooked eggs noodles
- 1 teaspoon lemon juice
Instructions
- In a medium or large pot, heat ghee butter. Add chopped celery, sliced carrots and diced onion. Cook over medium heat until thee veggies soften. Add diced garlic an fresh thyme. Cook over medium heat, stirring often until aromatic.
- Pour 4 cups of chicken broth and bring to a boil. Reduce the heat to medium and boil for 10 minutes.
- Add 2 cup of noodles and boil on medium for another 8 minutes or until the noodles are tender.
- Reduce the heat to low, add shredded chicken and lemon juice. Taste the soup and add more salt or lemon juice if needed. Serve with some fresh black pepper, chopped fresh dill, parsley or thyme on top.
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