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–+ servings
A white dutch oven filled with rotisserie chicken noodle soup.
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4.80 from 5 votes

Chicken Noodle Soup Recipe with Rotisserie Chicken

Rotisserie chicken noodle soup made easy by using the whole bird to build deep, homemade flavor as it simmers. Prefer a shortcut, a little chicken bouillon gets you there too, either way you get that homemade taste in about an hour.
Author: Nikki Lee
Servings: 10 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

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

Optional Cornstarch Slurry

  • 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

I use a Sam's Club chicken so they are nice and meaty. If you would like to halve this recipe,  grab a smaller chicken or use half of a larger one.
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 up to 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.
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Nutrition

Serving: 1 serving | Calories: 317 kcal | Carbohydrates: 28 g | Protein: 32 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.05 g | Cholesterol: 100 mg | Sodium: 710 mg | Potassium: 535 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 1773 IU | Vitamin C: 3 mg | Calcium: 38 mg | Iron: 2 mg

Find it online:

www.soulfullymade.com/chicken-noodle-soup/