Introduction

Rotisserie Chicken Noodle Soup is a warm, comforting dish that transforms a store-bought rotisserie chicken into a flavorful homemade soup. This recipe uses the chicken bones and fresh vegetables to create a rich broth, paired with tender noodles and shredded chicken for a perfect meal.

Rotisserie Chicken Noodle Soup Recipe - Recipe Image

Ingredients

1 rotisserie chicken (about 3 pounds), white and dark meat hand shredded into bite-size pieces, bones and skin reserved
10 black peppercorns
2 bay leaves
1 large yellow onion, quartered
8 sprigs fresh dill
8 sprigs fresh parsley
6 medium carrots, peeled
6 large stalks celery, trimmed
8 ounces wide egg noodles
Kosher salt and freshly ground black pepper

Instructions

Step 1: Add the chicken bones and skin, peppercorns, bay leaves, onion, 4 sprigs of dill, 4 sprigs of parsley, 3 carrots, and 3 stalks of celery to a large stockpot. Cover with 4 quarts of water. Bring to a boil, then reduce to a simmer and cook until the broth is golden, about 50 minutes.
Step 2: Strain the stock through a fine-mesh strainer or colander into a large bowl. Discard the solids. Wipe out the stockpot, pour the strained broth back into the pot, and bring to a boil over medium-high heat.
Step 3: Cut the remaining 3 carrots and 3 celery stalks diagonally into 1/2-inch slices. Add them to the boiling stock with the egg noodles. Cook until the noodles are al dente and the vegetables are tender, about 8 minutes.
Step 4: Add the shredded chicken meat to the pot. Coarsely chop the remaining 4 sprigs of dill and 4 sprigs of parsley and add them to the soup. Season with 1 tablespoon of kosher salt and freshly ground black pepper. Bring to a simmer to reheat thoroughly.
Step 5: Taste and adjust the seasoning with more salt and pepper as needed before serving.

Tips & Variations

Use Diamond Crystal kosher salt for best seasoning results; if substituting with a finer salt, reduce quantity by about 25% to avoid over-salting.
Add a squeeze of fresh lemon juice for a bright finish.
For extra richness, add a splash of chicken broth or a knob of butter when reheating leftovers.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat until hot. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chicken broth instead of making broth with bones?

Yes, you can substitute homemade or store-bought chicken broth to save time. Just skip the first step of simmering the bones and adjust seasoning as needed.

How can I keep the noodles from getting mushy if I plan to store leftovers?

Cook the noodles separately and add them to individual servings when reheating. This prevents them from absorbing too much liquid and becoming mushy.

Rotisserie Chicken Noodle Soup Recipe

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★★★★★

4.8 from 118 reviews

This comforting Rotisserie Chicken Noodle Soup is crafted from scratch using the flavorful broth made from rotisserie chicken bones and fresh vegetables. Tender shredded chicken, wide egg noodles, and aromatic herbs come together to create a classic homemade soup perfect for any season.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 58 minutes
Total Time: 1 hour 13 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Broth Ingredients

1 rotisserie chicken (about 3 pounds), white and dark meat hand shredded into bite-size pieces, bones and skin reserved
10 black peppercorns
2 bay leaves
1 large yellow onion, quartered
8 sprigs fresh dill
8 sprigs fresh parsley
3 medium carrots, peeled (for broth)
3 large stalks celery, trimmed (for broth)
4 quarts water

Soup Ingredients

3 medium carrots, peeled and cut diagonally into 1/2-inch slices
3 large stalks celery, trimmed and cut diagonally into 1/2-inch slices
8 ounces wide egg noodles
Kosher salt (about 1 tablespoon, adjust to taste)
Freshly ground black pepper, to taste
Remaining 4 sprigs fresh dill, coarsely chopped
Remaining 4 sprigs fresh parsley, coarsely chopped

Instructions

Prepare the Broth: Add the reserved chicken bones and skin, peppercorns, bay leaves, quartered onion, 4 sprigs of dill, 4 sprigs of parsley, 3 peeled carrots, and 3 trimmed celery stalks to a large stockpot. Cover with 4 quarts of water. Bring to a boil over high heat, then reduce heat to a low simmer. Let the broth simmer gently until it turns golden and flavorful, about 50 minutes.
Strain the Broth: Carefully strain the broth through a fine-mesh strainer or colander into a large bowl to remove all solids. Discard the solids. Wipe out the stockpot, return the strained broth to the pot, and bring it to a boil over medium-high heat.
Cook Vegetables and Noodles: Cut the remaining 3 carrots and 3 celery stalks diagonally into 1/2-inch slices. Add these vegetables to the boiling broth. Stir in the wide egg noodles and cook until the noodles are al dente and the vegetables are tender, approximately 8 minutes.
Add Chicken and Herbs: Add the shredded rotisserie chicken meat to the pot along with the coarsely chopped remaining dill and parsley sprigs. Season the soup with about 1 tablespoon kosher salt and freshly ground black pepper to taste. Reduce heat to a simmer and warm through, allowing flavors to meld.
Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper as necessary to your preference. Serve hot and enjoy this classic homemade rotisserie chicken noodle soup.

Notes

Use Diamond Crystal kosher salt for best seasoning results; if using other brands, reduce salt quantity by about 25% due to finer crystals.
The key to a rich and flavorful broth is proper salting, so don’t hesitate to season well.
The chicken bones and skin create a deeply savory base for the broth, making it much more flavorful than using pre-made stock.
Wide egg noodles are preferred for their texture and ability to hold up in soup, but you can substitute with other noodles as desired.

Keywords: rotisserie chicken noodle soup, chicken noodle soup, homemade chicken soup, easy chicken soup, comforting soup