Go Back
Pin Recipe Print Recipe

Rotisserie Chicken Noodle Soup

A quick and easy chicken noodle soup made with the convenience of rotisserie chicken, fresh vegetables, tender egg noodles, and flavorful seasoning. This comforting meal comes together in under 30 minutes, making it perfect for busy weeknights or when you need a warm, nourishing dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Soup
Cuisine: American
Servings: 6
Calories: 250kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion about 9 oz., chopped (about 2 cups)
  • 3 medium carrots thinly sliced (about 1 cup)
  • 2 large celery stalks chopped (about 1 cup)
  • 2 large garlic cloves minced (about 1 tablespoon)
  • 1 rotisserie chicken skin and bones discarded, meat shredded (about 3–4 cups)
  • 8 cups lower-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups uncooked wide egg noodles
  • Chopped fresh flat-leaf parsley optional, for garnish

Instructions

  • Cook the Mirepoix
  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, celery, and garlic. Cook, stirring often, for about 8 minutes, or until the vegetables are just softened.
  • Stir in Chicken and Broth
  • Add the shredded rotisserie chicken, chicken broth, Italian seasoning, salt, and pepper to the pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it gently boil for 6 minutes.
  • Add Noodles
  • Stir in the uncooked egg noodles.
  • Simmer
  • Reduce the heat to medium-low and simmer for about 6 minutes, or until the noodles are tender.
  • Garnish and Serve
  • Garnish the soup with chopped fresh parsley, if desired, and serve warm.
  • Notes
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add extra chicken broth if the soup has thickened.
  • Noodles: Wide egg noodles are recommended, but you can use other pasta shapes like elbow macaroni or fettuccine (broken into pieces). To prevent noodles from absorbing too much liquid, cook them separately and add just before serving.
  • Rotisserie Chicken Substitute: If you don’t have a rotisserie chicken, you can use cooked and shredded chicken breasts or thighs.