Easy Rotisserie Chicken Soup
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Rotisserie Chicken Soup is an easy chicken soup recipe anyone can make. Packed with vegetables and noodles, it’s healthy and delicious!
Rotisserie chicken soup puts a delicious and simple twist on a classic chicken noodle soup recipe. This recipe proves how easy it is to make a wholesome and comforting dinner with just a few ingredients!
Whether you’re busy and looking for a quick weeknight dinner or need an effortless, healthy meal option, this rotisserie chicken noodle soup has got you covered.
Why you should make this recipe:
- Cozy & comforting – Big pieces of veggies, creamy egg noodles, and tender chicken, all swimming in a simple but rich broth. This recipe makes the ultimate comfort food meal.
- Full of real food ingredients – This soup is loaded with a ton of vegetables. The more veggies the better, in our opinion!
- Easy to make – You can make this in a crockpot, instant pot, or on the stovetop.
If you are looking for more hearty chicken soup recipes, try our Chicken Tortellini Soup or Chicken Pot Pie Soup!
Ingredients:
Substitutions and Additions
Olive Oil: You can substitute avocado oil, butter, or ghee.
Cooked Chicken: If you don’t have cooked chicken, you can substitute with raw boneless chicken breasts, thighs or chicken tenders. For raw poultry, add 15 minutes of cook time to the recipe. When the chicken is cooked through, remove it from the pot, shred, then add it 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 and can be used interchangeably. Beef broth, chicken broth, and vegetable broth all work interchangeably. To keep the sodium to a minimum, we suggest using low or no-salt broth.
For added nutrition, consider using bone broth. We have an easy crockpot bone broth recipe!
Herbs: Feel free to use fresh herbs in place of dry herbs. Use double the amount of fresh herbs to dry herbs.
Parmesan Cheese Rind: Parmesan cheese rinds add a delicious, salty richness to your soups. You can find them in the cheese section at most grocery stores and you remove them when you’re finished cooking like you would a bay leaf.
Pasta: Egg noodles are our favorite past for chicken noodle soup. Gluten free noodles/pasta will work just fine. Or, quinoa, brown rice, cauliflower rice, and couscous are healthier options, and all equally delicious! If you’re looking for a whole30/paleo/keto noodle option, you could even use zucchini noodles
Extra Veggies: Cauliflower rice is a great low carb addition to this soup instead of zoodles! 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 use vegetable broth.
How to make Rotisserie Chicken Noodle Soup
- Heat olive oil in the pan and sauté celery, onion + garlic. 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, simmer 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.
what to serve with rotisserie chicken soup
With protein, vegetables, and carbs in this chicken soup recipe, it really is a complete meal by itself. If you’re looking for something to serve it with, consider crackers or a slice of crusty bread. This sourdough is our favorite!
For a heartier meal, you could serve the chicken soup with sandwiches and/or a salad. A healthy sandwich option is Greek yogurt chicken salad on whole grain bread. Our favorite salads to serve with rotisserie chicken soup are either spinach strawberry salad or kale salad with lemon dressing.
tips for making your soup healthy
- Remove the chicken’s skin to reduce sodium and fat. You may not realize this, but rotisserie chicken seasoning can be very high in sodium. And of course, chicken skin adds unwanted fat and greasiness, too.
- Only use the white meat to keep the calories to a minimum.
- Use homemade chicken broth or bone broth.
- Use less noodles, or make the chicken soup without noodles. (You could also use zucchini noodles!
- Cook the noodles before adding them to the broth. Keep in mind that uncooked noodles and pasta will soak up their cooking liquid. For this reason, we recommend cooking the pasta separately.
Rotisserie Chicken Noodle Soup Recipe FAQs
This soup will last for up to 4 days in the refrigerator and 3 months in the freezer.
storing, freezing, and reheating the soup
It’s important to remember that chicken soup with rotisserie chicken will not keep as long as soup made from raw meat.
Storing: This rotisserie chicken soup will last in the refrigerator for up to 3 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!
Reheating: 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.
Easy Rotisserie Chicken Soup
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 black 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!
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 pasta 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 instead of adding to the pot. 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.
- Transfer the cooked veggie mixture to your crockpot base. Add cooked chicken, broth and parmesan cheese rind. 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 pasta 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, broth and parmesan cheese rind. Place the lid on the Instant Pot and set the valve to Sealing, ‘Soup’ OR Pressure Cook for 7 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.
Video
Notes
- Storing: This rotisserie chicken soup will last in the refrigerator for up to 3 days. You can also freeze it for another day!
- Cook your pasta separately to avoid mushy noodles.
- Save your rotisserie chicken scraps, bones, etc and make bone broth!
This recipe is amazingly delicious!! I’ve made it several times now, and I have yet to get bored with it, which is common for me (I often love a recipe the first time, but the second time I make it, it doesn’t seem as good to me, so I eventually stop making it or wait a long time before trying it again). I love this recipe so much, I have to refrain myself from trying to make it until I’ve used up my Parmesan, since I use the rind for this soup recipe, but want to use up the Parmesan before buying more. (Why can’t we just buy Parmesan rinds?)
Since I have celiac disease, I omit the egg noodles, but make wild rice separately and add to the soup when I’m ready to eat it. Chef’s kiss!
You can just buy parmesan rinds! Look in the cheese section at your grocery store. Whole Foods sells them in a container 🙂
Whoa… you just blew my mind. I’ll check the next time. I’m there. Thank you!
Absolutely love a yummy chicken soup recipe! Will definitely make this again!
I made this recipe tonight for dinner. It was a hit, will definitely be making this again. It’s perfect for a cold, snowy and rainy evening.
This sounds great & easy, but doesn’t the chicken get overcooked while boiling because it’s already cooked on the rotisserie?
No it doesn’t. It absorbs the broth and gets even more tender!
The easiest and most flavorful soup I have made!! Added more chicken only because I am upping the protein whenever possible. My husband is a soup lover and raved about this one. Froze in my super cubes, will be making again soon.
Your recipes ALWAYS please❤️
So glad you liked it, Cheryl!!
I have a problem with my soup recipes. We really like pasta in our soups, but the next day it has soaked up all of the brotH.
WHAT IS YOUR RECOMMENDATION TO PREVENT THIS? I have rice in it soups before and they have the same problem.
We like to cook our pasta separate and then just add it to our bowl when we eat it rather than cooking it in the soup.
I’ve made this chicken Soup once and it turned out very well. I added a little lime I did cook the noodles that were gluten-free and they did get kind of mushy so this time I’ll take your advice and put them at the bottom of the bowl. Thank you for this recipe.
Such a good easy to make soup! Definitely my favourite chicken noodles soup I’ve ever made! Thanks!
Made this soup on the stove last night and my family loved it. Great idea to cook the noodles separately and serve the soup over them. I will have this on repeat this winter. It was quick and easy.
Easy, classic chicken noodle soup the whole family will enjoy.
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.
Parmesan rind??? How? Why?
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!