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Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with a golden, savory broth and tender egg noodles—ready fast with a simple pot-simmer method. Shredded rotisserie chicken keeps it hearty while carrots and celery add classic texture.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Heat the olive oil or butter in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes until softened. Keep stirring so the vegetables don’t brown too much.
Build the broth
  1. Add garlic and cook for 1 minute, stirring, until fragrant. Then add chicken broth, dried thyme, dried parsley, and garlic powder.
  2. Bring the soup to a boil. You should see steady bubbling across the surface.
  3. Add the shredded rotisserie chicken. Stir so the chicken disperses throughout the broth.
Simmer and cook noodles
  1. Simmer the soup for 10 minutes. Maintain a gentle simmer with small bubbles, not a hard boil.
  2. Add egg noodles and cook for 6-8 minutes until tender. Watch for the noodles to soften but still hold their shape.
  3. Season generously with salt and pepper to taste. Finish by garnishing with fresh parsley for garnish.

Notes

For best texture, taste the broth before adding the noodles and adjust salt early, since the noodles will absorb some flavor as they cook. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended because egg noodles can soften and turn grainy when thawed. For a lighter option, use low-sodium chicken broth and skinless rotisserie chicken.