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This rotisserie chicken noodle soup tastes like it simmered all afternoon, but it is on the table in about an hour. Using the whole bird builds real depth right into the broth as it simmers with the vegetables, and the noodles join in near the end so they stay perfectly tender. Making chicken noodle soup with rotisserie chicken means you get that slow simmered flavor on a weeknight timeline, and nobody at the table has to know it did not take all day.
When my son was little, chicken noodle soup was one of the only ways I could get him to eat vegetables without a fight, carrots, celery, and all of it, gone from the bowl. I started out making a quick version with just the rotisserie chicken breast, and it worked, but I really wanted to build on that flavor. I tested simmering the whole bird instead, carcass and all, right in the broth with the vegetables, then added the tender breast meat back in near the end with the pasta so it never overcooked.
This soup became a family favorite, the one we reach for when someone is under the weather or we just want a bowl of something that feels like home. My son is grown now, but this is still the soup that shows up at our table when we need a little comfort.
Why you’ll love this Homemade rotisserie chicken noodle soup
❥ Real homemade flavor, from scratch. Simmering the whole rotisserie chicken, carcass included, pulls deep flavor right into the broth instead of relying on store-bought broth alone.
❥ Ready in about an hour. This easy rotisserie chicken noodle soup comes together on a weeknight timeline, even with that slow simmered taste.
❥ Tender chicken in every bite. Adding the breast meat back in near the end keeps it juicy instead of simmering it the whole time and drying it out.
❥ A shortcut built right in. Short on time or skipping the carcass step? A little chicken bouillon gets you a similar flavor boost without the extra simmer.
❥ Feeds a hungry table. Using the whole bird means more chicken in every bowl than a breast-only version, so this one is built to be hearty.
Nikki
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Nikki’s Top Tips Before You Start
- Decide on the carcass simmer before you start shredding. Simmering the whole carcass in the broth is what builds that deep, homemade flavor, but it is optional. Short on time or don’t want to deal with bones? Skip it and stir in 1 to 2 chicken bouillon cubes or packets instead for a similar flavor boost.
- Grab cheesecloth if you have it. Wrapping the carcass before it goes into the pot makes it easy to lift out in one piece later. No cheesecloth on hand? No problem, just double check for small bones before adding the noodles.
What You’ll Need to Make Chicken Noodle Soup with a Rotisserie Chicken
- Whole rotisserie chicken: This is what makes the soup. Pull the breast meat off and set it aside, then simmer the rest of the carcass right in the broth to build deep, homemade flavor (this is optional. Use some chicken bouillon if you want to build the flavor without this step)
- Olive oil: Just enough to soften the vegetables without them sticking to the pot.
- Carrots: Sliced or diced so they cook evenly and hold their shape in the finished soup.
- Celery: Adds that classic savory backbone every good chicken soup needs.
- Sweet onion: Dice it small so it softens quickly and blends into every bite without a sharp bite.
- Garlic: Rounds out the flavor without overpowering the broth.
- Chicken stock: The base of the soup. Adjust the amount slightly depending on how brothy or hearty you like your bowl.
- Bay leaves: Simmer with the broth for background flavor, then remove before serving.
- Dried thyme: My go-to herb for this soup. If you only have ground thyme, use half the amount since it is more concentrated than dried leaves.
- Oregano: A small amount rounds out the herb blend without competing with the thyme.
- Black pepper and kosher salt: Season to taste, since the saltiness of your rotisserie chicken and broth will vary.
- Egg noodles: Cook right in the broth near the end until just al dente.
- Fresh lemon juice: Stir in a splash near the end to brighten the whole pot and wake up the broth.
- Fresh parsley: Adds fresh color and a little herby freshness right before serving.
How to Make Rotisserie Chicken Noodle Soup
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Prep the Chicken
Pull the breast meat off the rotisserie chicken and shred or chop it.
Then set it aside for later. Leave the rest of the carcass intact, wings, thighs, legs, and all. You’ll add it to the broth later for extra flavor and body. If you have cheesecloth on hand, wrap the carcass in it now. It won’t hold back any flavor; it just makes it easy to lift everything out in one piece later instead of hunting for stray bones. – Use chicken bouillion in the broth if you want to skip this step.
Step 2 | Sauté the Vegetables
In a large Dutch oven, heat the olive oil over medium-high heat. Add the carrots and celery and sauté for 3 to 4 minutes.
Add the onion and continue sautéing until the vegetables soften, about 4 more minutes. Stir so they don’t burn.
Add the garlic and sauté for about 2 more minutes, stirring so it doesn’t burn, garlic goes from fragrant to bitter fast if you walk away.
Step 3 | Build the Broth
Add the chicken stock, bay leaves, thyme, oregano, and pepper.
Then add the whole carcass, wrapped or unwrapped. Bring to a boil, then reduce to medium or medium-low and simmer for 30 to 45 minutes. This is where the magic happens; the carcass is doing all the work to build flavor and body into the broth.
If you want to skip the carcass step, add in 1 to 2 cubes or teaspoons of chicken bouillon.
Step 4 | Remove the Carcass (if using)
Remove the carcass and bay leaves. Once it’s cool enough to handle, pull off any extra meat still clinging to the bones and add it to the reserved breast meat, if using. If you skipped the cheesecloth, take your time checking for small bones; that’s the one step worth not rushing.
Step 5 | Add Fresh Seasonings, Shredded Chicken, and Noodles
Stir in the fresh lemon juice and parsley; that little splash of lemon is what wakes the whole pot up. Taste the broth and add salt and any additional seasonings you’d like, this is where you dial it in to your taste.
Add the shredded chicken and noodles, give it a good stir, and cook for about 10 to 15 minutes, or until the noodles are just al dente
If you would like to thicken the soup a bit, add 2-4 teaspoons of cornstarch to ¼ cup cold water and stir until dissolved. Slowly stir into soup and let it set for 5 minutes until thickened. This just slightly thickens the broth to where it is still brothy; you can add more to taste.
Step 7 | Serve
Ladle the soup into bowls. I like to sprinkle with cracked black pepper and a little more parsley for garnish. Then serve with saltine crackers or crusty bread. Enjoy!
Variations & Substitutions
- Extra vegetables: Stir in a handful of frozen peas or corn in the last few minutes of cooking for extra color and a little sweetness.
- More herbs: A sprinkle of fresh dill along with the parsley gives the broth a different, brighter finish if that’s a flavor you love.
- Spice it up: A pinch of red pepper flakes added with the other seasonings adds a little warmth without changing the classic flavor.
Shortcuts & Time Savers
- Skip the carcass simmer: Short on time, stir in 1 to 2 chicken bouillon cubes or packets instead for a similar flavor boost.
- Pre-chop your vegetables: Chop the carrots, celery, and onion the night before and store them in the fridge so the soup comes together even faster. Or buy them chopped in the produce or freezer sections of the store.
Gluten Free Rotisserie Chicken Noodle Soup
Look for a rotisserie chicken with no added marinade or seasoning blend that contains gluten, some store-bought birds are seasoned with sauces or rubs that sneak in wheat, so check the label or ask at the deli counter. I often use my baked chicken as an easy safe swap. Swap in your favorite gluten free egg noodles in place of regular egg noodles. As always, double check every label including your chicken broth and seasonings, since ingredients can change without notice, and this matters most for anyone with celiac disease.
Recipe Tips
- The carcass simmer is worth the extra time if you have it. Thirty to forty five minutes turns a good broth into one that tastes like it simmered all day, real body and flavor come from those bones and skin, not just the vegetables and seasoning.
- Take your time checking for bones if you skip the cheesecloth. This is the one step in the whole recipe worth slowing down for. Run your fingers through the carcass meat before it goes back in the pot, small bones and cartilage are easy to miss when you’re moving fast. If you don’t want the dark meat in the soup you can leave it out.
- Don’t skip the lemon juice. That splash at the end is what takes the broth from good to bright, it wakes up all the other flavors without tasting sour or out of place. Add it right before serving so it stays fresh.
- Watch your noodles closely near the end. Egg noodles go from al dente to mushy fast, especially once they sit in hot broth after the pot comes off the heat. Pull them the moment they’re just tender.
- Ground thyme is not a one-to-one swap. It’s more concentrated than dried leaf thyme, so use half the amount or the herb flavor will overpower the broth.
- Season at the end. Rotisserie chicken and store-bought broth both bring their own salt, taste before adding more so you don’t end up with an overly salty pot. Pepper goes in earlier with the broth to season as it simmers, but hold off on salt until you can taste the finished soup.
What to Serve With Chicken Noodle Soup
A warm, buttery dinner roll or a batch of garlic breadsticks is the easiest way to round out a bowl of this soup, something to soak up every last bit of broth.
If you want a little more on the table, a crisp Olive Garden Salad or Carrabba’s Creamy Parmesan House Salad brings a fresh, tangy contrast to the warm soup, and in the fall my Harvest Salad with apples and pears is a favorite pairing at our table.
However you round it out, a good loaf of bread and a simple salad turns this soup into a full, comforting meal.
Storage Instructions
Storage: Store leftover soup in an airtight container in the refrigerator for 3 to 5 days.
Make Ahead: The broth and shredded chicken can be made up to a day ahead and stored separately in the fridge. Add the noodles fresh when you’re ready to reheat, since they soften and soak up broth the longer they sit.
Freezing: This soup freezes well for 2-3 months. For the best texture, freeze the broth and chicken without the noodles, since noodles get mushy after freezing and thawing. Cook fresh noodles when you’re ready to serve and add them right before eating.
Frequently Asked Questions
Yes, any rotisserie chicken works, Costco’s is a popular choice since it’s a good size and mild in seasoning, which makes it easy to season the soup exactly how you like it. Sam’s Club or your favorite grocery store works just as well.
Store it in an airtight container in the fridge for 3 to 5 days, or freeze the broth and chicken separately from the noodles for up to 3 months.
Yes, the carcass simmer is optional. Skip it and stir in 1 to 2 chicken bouillon cubes or packets instead for a similar flavor boost.
No, you can use just the breast meat if you prefer, though simmering the carcass is what builds that deep, homemade flavor in the broth.
Yes, look for a rotisserie chicken with no added marinade or seasoning that contains gluten or make your own chicken, and swap in your favorite gluten free egg noodles. Always double check labels on your broth and seasonings too.
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Chicken Noodle Soup Recipe with Rotisserie Chicken
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Ingredients
- 1 whole rotisserie chicken - shredded or chopped, carcass reserved (optional)
- 2 tablespoons olive oil
- 2 to 3 carrots - peeled and sliced or diced
- 2 to 3 celery stalks - sliced
- ½ medium sweet onion - diced small
- 3 garlic cloves - minced
- 14 -16 cups chicken stock - plus more to thin to desired taste
- 1 to 2 bay leaves
- 2 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon coarse kosher salt - plus more for garnish
- 12 ounces egg noodles
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley - plus more for garnish
- 2 – 4 teaspoons cornstarch
- ¼ cup cold water
Instructions
- Prep the Rotisserie Chicken: Pull the breast meat off the rotisserie chicken and shred or chop it, then set it aside for later. Optional: Leave the rest of the carcass intact, wings, thighs, legs, and all. You'll add it to the broth later for extra flavor and body. If you have cheesecloth on hand, wrap the carcass in it now. It won't hold back any flavor, it just makes it easy to lift everything out in one piece later instead of hunting for stray bones.
- In a large dutch oven heat oil over medium-high heat.
- Add carrots and celery and sauté for 3 to 4 minutes. Add the onion and continue to sauté until all the vegetables are softened, about 4 more minutes. Stir so they don't burn.
- Add garlic and sauté for about 2 more minutes. Stirring so not to burn.
- Add the chicken broth, thyme, oregano, pepper, bay leaves, and the whole carcass (wrapped or unwrapped- if using) to the pot. Bring to a boil, then reduce to medium or medium-low and simmer for 30 to 45 minutes. This is where the carcass builds flavor and body into the broth.
- Remove the carcass and bay leaves. Once cool enough to handle, pull off any extra meat still clinging to the bones and add it to the reserved breast meat. If you didn't use cheesecloth, check carefully for small bone.
- Add fresh lemon juice and chopped parsley. Taste the broth and add any salt and additional seasonings you'd like.
- Then, add the shredded chicken and noodles, and give it a good stir. Cook for about 10-15 minutes or until the noodles are al dente. If you would like to thicken the soup a bit add 2-4 teaspoons of cornstarch to ¼ cup cold water and stir until dissolved. Slowly stir into soup and let it set 5 minutes until thickened. This just slightly thickens the broth to where it is still brothy, you can add more to taste.
- Once done, taste again and adjust salt as needed.
- Ladle the soup into bowls. Garnish with a sprinkle of cracked black pepper and a little more parsley if desired. Serve with saltine crackers or crusty bread. Enjoy!
Notes
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I grew up on the kind from the can , too. How did we survive? Hope you are safe this weekend – and out of Irma’s path. Praying for you.
Me too! I am not sure lol! Thank you for your prayers! They worked. So blessed – we are safe, my home is safe and thank the Lord Irma downgraded by the time it reached us. I now so many are facing devastation and no power.