Best chicken noodle soup recipe with rotisserie chicken

Rotisserie Chicken Noodle Soup combines tender, slow-cooked rotisserie chicken with bone broth, egg noodles, carrots, celery, fresh garlic, and dill for an easy, healthy, hearty, bowl of everyone’s favorite; chicken noodle soup!

There’s nothing quite like a big pot of homemade chicken noodle soup on a cold winter day. This easy rotisserie chicken noodle soup is a semi-homemade version of the classic, and it’s just as comforting and delicious! Let me show you how to make it!

We love chicken noodle soup in our house. It’s a classic and such a delicious way to feel nourished and satisfied throughout the colder months. And, as much as I love to make this recipe with homemade chicken stock and fresh roasted chicken, this shortcut approach is a great alternative when I don’t have an entire day to make soup!

Think of this as semi-homemade chicken noodle soup! I promise you’ll be pleasantly surprised at how delicious and homemade this shortcut soup is.

I also want to note that because this is a quick-cooking soup, I like to make sure I have all of my ingredients prepped and ready to go before I get to the stove. Alrighty, let’s get to it!

Why You’ll Love this Chicken Noodle Soup Recipe

• Easy and delicious comfort food that both kids and adults will love. Such a family-friendly meal.

• A quick way to use up a leftover rotisserie chicken and turn it into a flavorful, nourishing soup.

• Uses bone broth for added protein and a healthy collagen boost.

• Ready in under 30 minutes and tastes like it’s been cooking for days.

• Simple to make with minimal clean up (a persoal favorite, for sure!).

Equipment You’ll Need To Make This Rotisserie Chicken Noodle Soup

• Large soup pot (this 6-quart enamaled coated Lodge pot has become my go-to for soup and chili).
• Large pot for cooking your noodles
• A good knife (this is my go-to favorite)
• Cutting board
• Measuring cups and spoons

Ingredients For Your Hearty Chicken Noodle Soup With Egg Noodles

• extra-virgin olive oil
• medium onion
• medium carrots
• celery rib
• garlic cloves
• poultry seasoning 
• chicken stock
• shredded rotisserie chicken (or leftover chicken)
• Kosher salt and freshly ground black pepper
• fresh dill
• egg noodles

How To Make Rotisserie Chicken Noodle Soup

Step 1: Prep Your Veggies.

You’re going to need 1 chopped onion, 3 medium-sized carrots,2 celery stalks, moons, 3 cloves of chopped garlic, and some fresh chopped dill. The dill gives this soup such a bright, fresh flavor – so good! 

Tip for cutting your onion: The easiest way to chop your onion is to trim off the stem, slice the onion in half, and remove the papery outer skin. Next, lay it flat side down, and then create horizontal and vertical slices to create a checkerboard. Then come over to the top of the onion and slice it straight down.

Step 2: Prep Your Rotisserie Chicken

I like to do this while the chicken is still hot because it makes it easier to do. Simply, use your fingers to remove the skin and the bones and shred up the meat of the chicken. Alternatively, you can chop the chicken with a knife.

Try doing this when you bring the chicken home from the grocery store. This will save you an extra step when it’s time to make the soup.

Step 3: Gather The Remaining Ingredients

You’ll need extra virgin olive oil, some poultry seasoning, chicken broth (I use the Kettle & Fire bone broth, which is super rich in protein and collagen), and then, of course, the noodles.

Step 4: Cook your egg noodles and sweat your veggies

You’ll need large pots, one for boiling your salted water for your egg noodles and the other for your soup. I use a 6-quart enameled cast iron Lodge Pot for all my soups, and it’s amazing!

Heat your pot over medium heat and add a tablespoon of extra virgin olive oil. Next, you’ll cook your onions, garlic, carrots, and celery until softened. Season with salt, pepper, and poultry seasoning.

Step 5: Building Your Rotisserie Chicken Noodle Soup

Pour in your chicken stock. If you have homemade great, otherwise store-bought will get the job done. I love using bone broth when I have it because it’s so nutrient-dense – and because of the protein and collagen, it has a lot of body as well.

Turn up the heat, let everything come to a boil, and then reduce it back down to a simmer. Add in the shredded chicken along with some salt and pepper. Simmer for 15 minutes and finish with fresh chopped dill.

Step 6: Cook Your Egg Noodles

Cook your egg noodles to just under – so it’s al dente – this way, you don’t end up with mushy noodles in your soup. Once it’s cooked, drain and drizzle with a bit of extra virgin olive oil, so the noodles don’t stick. 

Step 7: Putting It All Together

Once your egg noodles are cooked, your chicken noodle soup base should be ready to go as well. Place some noodles in the bottom of your serving bowl and top with a big ladle of rotisserie chicken soup. Serve and enjoy!

Can I use regular chicken stock instead of bone broth?

Yes, of course! Both work. The bone broth is super rich and nutrient-dense. Chicken stock is a bit lighter. Both are delicious. You can even mix them and do a 50-50 split if you’d like.

I’m not a fan of fresh dill, what other herb can I use instead?

If you don’t like fresh dill or don’t have any on hand, you can swap in fresh parley or time. Just make sure to add it in right at the end so it maintains its flavor and fresh, vibrant color.

What if I am not a fan of egg noodles?

You can swap the egg noodles for your favorite pasta. If you want to level up the nutritional value, try a high-protein bean or lentil pasta. If you are gluten-free, try brown rice pasta.

What kind of seasoning do you recommend?

I use a poultry seasoning blend for this soup which is just a combination of thyme, sage, marjoram, and rosemary. It’s the perfect flavor combo for this soup.

How can I make this recipe low-carb?

You can omit the egg noodles and just enjoy the chicken soup as is. The egg noodles add more texture and make this soup a bit heartier, but if you’re following a low-carb diet or are looking to cut down on those macros, they can be omitted and the soup would still be delicious.

Alternatively, you can substitute the egg noodles with keto-friendly noodles like zucchini noodles, shirataki noodles, or keto-friendly egg noodles.

Can I make this recipe vegan?

Yes! Simply omit the chicken and use vegetable broth in place of bone broth. You can also use a vegan-friendly noodle alternative like those mentioned above.

Can I freeze this soup?

Yes, this soup freezes really well! Just make sure to cool it completely before freezing so that you don’t end up with a soup explosion in your freezer. Portion it out into individual servings if you’d like, and then freeze for up to three months. When you’re ready to eat, thaw overnight in the fridge and reheat on the stove.

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Rotisserie Chicken Noodle Soup

This short-cut chicken noodle soup is a nutrient-dense, quick cooking alternative to the classic. Rememebr, to shred your rotisserie chicken while it's still warm to keep things super easy.

Course: dairy free, DIET, DINNER, LUNCH, meat + chicken, soup + stew + chili

Cuisine: American

Prep Time10 mins

Cook Time30 mins

Total Time26 mins

Servings: 6 people

Calories: 306kcal

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 3 carrots, peeled and cut into bite-sized pieces
• 2 celery ribs, cut into half moons
• 3 cloves garlic, chopped
• 1 teaspoon poultry seasoning,
• 8 cups chicken bone broth or chicken stock
• 4 cups shredded rotisserie chicken
• 3 tablespoons fresh chopped dill
• 2 cups cooked egg noodles
• sea salt and pepper to taste

• Cook noodles according to the package and set aside.

• Place a large pot over medium heat and heat olive oil. Add the onion with a fat pinch of salt. Cook for 5 minutes or until onions are fragrant and translucent.

• Add in garlic, carrots, celery, and poultry seasoning and allow to cook for 5-6 minutes or until the vegetables are softened but not browned.

• Pour in the chicken stock and season with salt and pepper.  Bring everything to a boil and then reduce down to a simmer.

• Add in shredded chicken and continue to simmer for another ten minutes.  Adjust seasonings as needed and finish with fresh chopped dill.

• You can add the cooked right to the pot before serving or in the bottom of each bowl of you don’t think you will finish all of the soup. If you store the soup with the noodles in it they will get soggy, this is why I prefer to cook them on the side and add them at the end.

• If you like a bit of heat, you can add some red pepper flakes to the base of the recipe when sautéing the veggies.
• If you like lemon, try adding a big squish to the pot right before serving.

Serving: 2cups | Calories: 306kcal | Carbohydrates: 23g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 439mg | Potassium: 705mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5154IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg