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Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with tender egg noodles and a quick golden broth made by simmering pulled rotisserie chicken in herb-seasoned stock. A fast stovetop method that delivers cozy comfort in about 35 minutes, with crisp-tender carrots and celery in every bowl.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Rotisserie chicken noodle soup base
  • 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
  • 2 tbsp olive oil or butter
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 8 oz egg noodles
  • 1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil or butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until slightly softened and glossy.
Build the broth
  1. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant and light golden.
  2. Add the chicken broth, dried thyme, dried parsley, and garlic powder, then bring the mixture to a boil.
Cook the soup
  1. Stir in the shredded rotisserie chicken and keep the soup at a gentle boil for a moment to heat the chicken through.
  2. Simmer for 10 minutes so the flavors meld.
  3. Add the egg noodles and cook for 6-8 minutes, stirring occasionally, until tender but not mushy.
Season and serve
  1. Season generously with salt and pepper to taste, adjusting to your preference for saltiness and pepper heat.
  2. Garnish with fresh parsley and serve hot.

Notes

Pro tip: salt early but adjust at the end—noodle type and broth salt level can vary, so final seasoning ensures balanced flavor. Refrigerate leftovers in a sealed container up to 3 days; reheat on the stovetop with a splash of broth or water to loosen noodles. Freezing is not recommended because egg noodles can soften too much after thawing. For a lighter option, swap to low-sodium chicken broth and use olive oil instead of butter.