An Easy Rotisserie Chicken Soup Recipe! This Rotisserie Chicken Noodle Soup is hearty, delicious, and quick to make! The best cozy dinner!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and about affiliate links.
Rotisserie Chicken Noodle Soup, a timeless classic with a wholesome twist, is tailored for those seeking simple and healthy dinner options that taste amazing.
With its rich, comforting flavors and easy preparation, this recipe is perfect whether you’re a busy professional seeking a quick weeknight dinner or a home cook looking for an effortless yet healthy option, this Rotisserie Chicken Noodle Soup has got you covered.
If you are looking for more hearty chicken soup recipes, try our Chicken Tortellini Soup or Chicken Pot Pie Soup!
This Chicken Noodle Soup Recipe with Rotisserie Chicken is the Best!!
This easy chicken soup recipe is one of our favorites for so many reasons:
- Cozy & Comforting – This soup is the ultimate comfort food. Big pieces of veggies, lots of egg noodles, tender chicken, and yummy broth – it’s delicious!
- Veggie loaded – I load this soup up with a ton of vegetables. The more veggies the better in my opinion!
- Easy to make – You can make this in the crockpot, instant pot, or on the stovetop.
What you’ll need to make Chicken Soup with Rotisserie Chicken
For this Rotisserie Chicken Soup you’ll need:
- olive oil
- onion, garlic
- celery, carrots
- salt, pepper
- dried parsley, dried thyme, bay leaves
- parmesan cheese rind
- rotisserie chicken
- chicken broth
- dry egg noodles
You can find substitutions for all of these ingredients below in the green shaded box.
How to make Chicken Noodle Soup (Rotisserie Chicken version)
- In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes). Once cooked, stir in carrots and spices (including bay leaves).
- Add cooked chicken, broth and parmesan cheese rind. Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for at least 25 minutes.
- While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Remove bay leaves & parmesan cheese rind from the pot and discard. Add cooked pasta to the pot or add to your individual bowls and top with the soup. Stir to combine and enjoy!
Chicken Soup with Rotisserie Chicken Substitutions and Additions
Olive Oil: You can substitute avocado oil, butter, or ghee.
Chicken Breasts Cooked Chicken: If you don’t have cooked chicken, you can substitute with raw boneless chicken breasts, thighs or chicken tenders. Add 15 minutes of cook time to the recipe and when the chicken is cooked remove, shred, and add back to the pot.
Leftover Chicken: You can use this instant pot shredded chicken, slow cooker shredded chicken, or chicken from a rotisserie chicken or roasted chicken.
Broth: Broth and stock are the same thing! You can use any broth or stock interchangeably. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Herbs: Feel free to use fresh herbs in place of dry herbs. Use double the amount of fresh herbs to dry herbs.
Pasta: We recommend cooking the pasta separately and then adding it to your soup once the soup is completely cooked. Gluten free pasta will work just fine. Quinoa, rice, or cous cous will also be delicious! We also have Slow Cooker Chicken Noodle Soup and Chicken Tortellini Soup recipes that are great!
Zoodles: If you’re looking for a whole30/paleo/gluten free noodle option I like adding zucchini noodles to this soup.
Cauliflower Rice: Cauliflower rice is a great low carb addition to this soup instead of zoodles!
Spinach: You can add a couple of cups of chopped spinach when the soup is finished cooking for extra veggies. It’s a delicious addition!
Vegetarian: You could substitute beans for chicken in this recipe and it would be delicious. You’d also need to sub for vegetarian broth.
How we like to serve Rotisserie Chicken Soup
This rotisserie chicken soup is a complete meal in itself. If you’re looking for something to serve it with you can serve it with:
- slice of crusty bread or crackers
- sandwich – maybe our Greek Yogurt Chicken Salad on whole grain bread
- salad – our favorite is this Spinach Strawberry Salad or Kale Salad with Lemon Dressing
Rotisserie Chicken Noodle Soup Recipe FAQs
This soup will last for up to 4 days in the refrigerator and 3 months in the freezer.
What to do with Leftover Rotisserie Chicken Noodle Soup
Storing: This rotisserie chicken soup will last in the refrigerator for up to 4 days in an airtight container.
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing!
If you need more freezer friendly recipes check out our Fill Your Freezer Ebook with 22 easy freezer meals!
Tips for Reheating this Easy Chicken Noodle Soup with Rotisserie Chicken
You can reheat this recipe in the microwave or on the stove. We think it’s best to cook the pasta separately from the soup and add it to the bowl when you’re ready to eat to prevent mushy pasta.
More Healthy Soup Recipes:
Looking for other soup recipes? Check out these 40+ Healthy Soup Recipes. Click here to grab our free healthy soup cookbook.
Chicken Noodle Soup with Rotisserie Chicken
Ingredients
- 1 tablespoon olive oil
- 1/2 cup celery chopped finely
- 1 cup onion chopped finely
- 1 tablespoon minced garlic about 3 cloves
- 2 cups carrots sliced in small circles
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 3 bay leaves
- 1 parmesan cheese rind optional
- 4-6 cups cooked & shredded rotisserie chicken (skin/bones discarded)
- 8 cups chicken broth low or no salt -2 quarts
- 2 cups dry egg noodles gluten free if necessary
Instructions
- Pro Tip: If you have a rotisserie chicken, save all the skin, bones and scraps. Make your own chicken bone broth! Here’s a link to a tutorial.
StoveTop Instructions
- Chop all vegetables (I prefer to put mine in the food processor to save time!)
- In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
- Once cooked, stir in carrots and spices (including bay leaves).
- Add cooked chicken, broth and parmesan cheese rind. Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for at least 25 minutes.
- Cooking Pasta Separately: While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Cooking Pasta in the Soup: You can also cook the noodles right in the soup, but we don’t recommend this because they can get soggy. If cooking in the soup, once the soup has cooked for 25 minutes, return to a boil, add noodles, and cook for 2-3 minutes less than the directions on the package. (The noodles will continue to cook in the soup as it cools!)
- Remove bay leaves & parmesan cheese rind from the pot and discard.
- If you cooked the past separately, add cooked pasta to the pot. Stir to combine and enjoy!
- Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.
Crockpot Instructions:
- In a pan on the stovetop, heat olive oil.. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
- Add cooked chicken and broth. Place the lid on the crockpot and cook on low for 6 hours or high for 4-6 hours.
- Cooking Pasta Separately: While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Cooking Pasta in the Soup: You can also cook the noodles right in the soup, but we don’t recommend this because they can get soggy. If cooking in the soup, once the soup has cooked for at least 4 hours minutes, set the crockpot to high, add noodles, and stir every 10-15 minutes until they’re cooked completely.
- Remove bay leaves & parmesan cheese rind from the pot and discard.
- If you cooked the past separately, add cooked pasta to the pot. Stir to combine and enjoy!
- Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.
Instant Pot Instructions:
- Chop all vegetables. Set instant pot to Sauté mode for 10 minutes
- Heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened.
- Once cooked, stir in carrots and spices.
- Add cooked chicken and broth. Place the lid on the Instant Pot and set the valve to Sealing, ‘Soup’ OR Pressure Cook for 9 minutes.
- Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold.
- While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Once the soup has cooked, quick release the pressure valve.
- Remove bay leaves & parmesan cheese rind from the pot and discard.
- Add cooked pasta to the pot. Stir to combine and enjoy!
- Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.
Sis says
Parmesan rind??? How? Why?
The Clean Eating Couple says
You don’t have to use it but it adds a nice salty flavor to the broth! They sell them in the cheese section at our Whole Foods!
Elisabeth Niles says
I’m going to try this recipe.I tried many of your recipes and I love them.
Your Pasta Fagiol is the best I ever made.
My husband loves it.Thank you for sharing your good recipes with us.
Lily says
Easy, classic chicken noodle soup the whole family will enjoy.