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Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with a quick golden broth and tender egg noodles. Made by simmering shredded rotisserie chicken with carrots, celery, and garlic for a comforting, fast weeknight main.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Rotisserie chicken
  • 1 rotisserie chicken skin removed, meat pulled and shredded
Vegetables
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
Broth and seasoning
  • 8 cup chicken broth
  • 2 tbsp olive oil or butter
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 0.25 salt and pepper to taste
  • 0.25 fresh parsley for garnish
Noodles
  • 8 oz egg noodles

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil or butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, stirring until they start to soften and smell fragrant.
Build the broth
  1. Add the garlic and cook for 1 minute, scraping the bottom of the pot so it doesn’t stick, then pour in the chicken broth.
  2. Stir in the dried thyme, dried parsley, and garlic powder, then bring the soup to a boil with active bubbling across the surface.
  3. Add the rotisserie chicken and stir until it’s warmed through and evenly distributed in the broth.
Cook the noodles and finish
  1. Simmer for 10 minutes so the flavors meld, watching for gentle bubbles rather than a hard boil.
  2. Add the egg noodles and cook for 6–8 minutes until tender, stirring occasionally to prevent sticking.
  3. Season generously with salt and pepper to taste, then garnish with fresh parsley for a fresh green finish just before serving.

Notes

For best texture, don’t overcook the noodles—start checking for tenderness at 6 minutes so they stay springy. Store in an airtight container in the fridge up to 3 days; freeze up to 2 months (note noodles may soften). For a lower-sodium option, choose reduced-sodium chicken broth and season with salt gradually.