Introduction

This classic Rotisserie Chicken Noodle Soup turns a store-bought chicken into a comforting, homemade meal. Rich broth simmered with fresh herbs and vegetables combines with tender chicken and egg noodles for a bowl that’s perfect any day of the year.

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. Let it simmer until the broth turns golden, about 50 minutes.
Step 2: Strain the stock through a fine-mesh strainer or colander into a large bowl to remove solids. Wipe out the stockpot, pour the strained broth back into it, 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 each of dill and parsley and stir them in. Season with 1 tablespoon kosher salt and freshly ground black pepper. Bring to a gentle simmer to reheat the chicken. Taste and adjust the seasoning as needed.

Tips & Variations

Salt is key to a flavorful broth; adjust seasoning carefully. If using a different brand of kosher salt than Diamond Crystal, reduce the quantity by about 25% since finer crystals pack more saltiness.
For extra depth, add a few garlic cloves or a splash of lemon juice just before serving.
Swap the egg noodles for rice noodles or small pasta shapes if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop until steaming. Avoid boiling the soup during reheating to keep the chicken tender and the noodles from becoming mushy. You can freeze the soup (without noodles) for up to 2 months; add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken instead of rotisserie chicken?

Yes, you can use cooked or raw chicken pieces, but using rotisserie chicken adds flavor and saves time. If using raw chicken, cook it before adding to the soup.

Do I have to make my own broth from the chicken bones?

Making broth from the bones is recommended for maximum flavor and richness. However, if short on time, you can substitute with store-bought chicken broth, though the depth of flavor may be less intense.

Rotisserie Chicken Noodle Soup Recipe

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4.6 from 99 reviews

This comforting Rotisserie Chicken Noodle Soup elevates a store-bought rotisserie chicken into a flavorful, homemade-style broth packed with tender vegetables, fresh herbs, and perfectly cooked egg noodles. Using the chicken bones and skin to simmer a rich and golden stock, this soup balances hearty ingredients with refreshing dill and parsley for a classic, soothing dish perfect for any day.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 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 (divided)
8 sprigs fresh parsley (divided)
3 medium carrots (for broth)
3 large stalks celery (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)

Instructions

Prepare the Broth: Add the reserved chicken bones and skin, black peppercorns, bay leaves, quartered 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 the heat to a simmer. Let simmer uncovered until the broth 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. Rinse and wipe out the stockpot to prepare for the next step.
Cook Vegetables and Noodles: Pour the strained broth back into the clean stockpot and bring to a boil over medium-high heat. Add the remaining 3 carrots and 3 celery stalks cut into 1/2-inch diagonal slices. Stir in the wide egg noodles. Cook until the noodles are al dente and the vegetables are tender, approximately 8 minutes.
Finish Soup: Add the shredded rotisserie chicken meat to the pot. Coarsely chop the remaining 4 sprigs of dill and 4 sprigs of parsley and stir them into the soup. Season generously with kosher salt (about 1 tablespoon) and freshly ground black pepper. Bring the soup to a simmer to reheat and meld flavors. Taste and adjust seasoning with additional salt and pepper as needed before serving.

Notes

The key to a flavorful broth is adequate salt. Using Diamond Crystal kosher salt is recommended; if using a different brand, reduce the amount by 25% as other brands tend to be finer.
Simmering the broth uncovered helps concentrate the flavors and achieve a rich golden color without cloudiness.
Wide egg noodles are ideal for texture contrast, but any other noodle can be substituted as desired.
Fresh dill and parsley add brightness; do not omit as they provide crucial herbaceous notes.
Leftover rotisserie chicken is a convenient shortcut to add hearty protein quickly.

Keywords: rotisserie chicken soup, chicken noodle soup, homemade chicken broth, easy chicken soup, comforting soup, fresh herbs soup, egg noodle soup