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Put a convenient store-bought rotisserie chicken to good use by making a pot of rotisserie chicken noodle soup! Packed with loads of yummy veggies, this is a hearty, cozy soup recipe that’s pure feel-good comfort food.
Around the time we got married, my husband declared, “soup is not a meal”. Yes, I still married him despite that sacrilegious statement. And yes, I have changed his mind since then!
With all of my tasty soup recipes and by churning out sides of cheesy garlic bread, I’m thrilled to say that the entire Cook family is now very pro soup!
And this comforting rotisserie chicken noodle soup is the latest cozy favorite!
Reader Review
“We love using every piece of our store bought rotisserie chicken. This recipe makes it easy to avoid waste and use up ingredients in the fridge and pantry. We used prepped and frozen veggies to make it even quicker to throw this soup together. I see it being a staple in our house! We recently saw that Costco has hand-pulled rotisserie chicken ready to go in case you don’t need the bones for anything.
Erin
Thanks again for a great recipe, Sarah!”
Pro Tips/Recipe Notes
- If you plan to freeze this soup or even store it in the fridge for another day, I recommend turning off the heat as soon as the noodles reach the al dente stage. During storage, they’ll continue to absorb water and soften.
- Cut the vegetables into evenly sized pieces. This ensures that they’ll all be softened at the same time.
Quick & Easy Rotisserie Chicken Noodle Soup
Ingredients
- 2 tbsp unsalted butter
- 1 tsp olive oil
- 4 cups carrots {peeled and chopped}{~8 carrots}
- 2.5 cups celery {chopped}{~7 stalks}
- 1/2 cup white or yellow onion {diced}{~1 small onion}
- 4 cloves garlic {minced}
- 8 cups chicken stock
- 1 tsp fresh tarragon {finely chopped}{~1/2 tsp chopped if using dried}
- 1/4 cup fresh parsley {finely chopped}{1.5 tsp if using dried}
- 1/2 tsp smoked paprika
- 1/4 tsp dried sage
- 3 cups egg noodles
- 2.5 cups rotisserie chicken, shredded or chopped {~1/2 lb}
- Salt and pepper to taste
Instructions
- In a heavy-bottomed stockpot, combine butter and olive oil over medium heat.2 tbsp unsalted butter, 1 tsp olive oil
- Once the butter has melted, add carrots, celery, and onions, stirring to combine. Cook until vegetables are starting to soften (~10 minutes).4 cups carrots, 2.5 cups celery, 1/2 cup white or yellow onion
- Add garlic and cook for 1-2 more minutes.4 cloves garlic
- Add the chicken stock, parsley, tarragon, smoked paprika, and sage.8 cups chicken stock, 1 tsp fresh tarragon, 1/4 cup fresh parsley, 1/2 tsp smoked paprika, 1/4 tsp dried sage
- Increase the heat to high, and bring the mixture to a gentle boil. Add egg noodles and cook for 1 minute, stirring often.3 cups egg noodles
- Reduce the heat to medium, and cook until the egg noodles are al dente.
- Stir in the rotisserie chicken.2.5 cups rotisserie chicken, shredded or chopped
- Cook until the noodles are softened and the chicken is heated through.
- Salt and pepper to taste.Salt and pepper to taste
Notes
- If you need to use fresh chicken for this recipe, add the diced raw chicken to the pot in step 2.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love using every piece of our store bought rotisserie chicken. This recipe makes it easy to avoid waste and use up ingredients in the fridge and pantry. We used prepped and frozen veggies to make it even quicker to throw this soup together. I see it being a staple in our house! We recently saw that Costco has hand-pulled rotisserie chicken ready to go in case you don’t need the bones for anything.
Thanks again for a great recipe, Sarah!
Erin, we have purchased the Costco pulled chicken before and it is A LOT of chicken. 🙂 Portioning it out and freezing it in smaller portions is the way to maximize use and minimize waste. It goes bad quite quickly!
And you’re a woman after my own heart with the frozen veggies. You know I love a prepped frozen veggie bag!