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Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with tender egg noodles and a quick, golden broth made in one pot. Sautéed onion, carrots, and celery create a savory base, then simmered noodles soak up rich chicken flavor.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Rotisserie chicken noodle soup
  • 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes until the vegetables soften and look glossy.
  2. Stir in garlic and cook for 1 minute until fragrant, scraping the bottom to prevent sticking.
Build the broth
  1. Add chicken broth, dried thyme, dried parsley, and garlic powder, then stir until fully combined.
  2. Bring the mixture to a boil, then add the shredded rotisserie chicken and make sure it is evenly distributed.
Simmer and cook noodles
  1. Simmer for 10 minutes, keeping a steady gentle bubble and watching for the flavors to deepen.
  2. Add egg noodles and cook for 6–8 minutes until tender, stirring occasionally so they don’t clump.
Finish and serve
  1. Season generously with salt and pepper to taste until the broth tastes balanced.
  2. Garnish with fresh parsley and serve hot with pulled chicken visible in the broth.

Notes

For best texture, keep the noodles from overcooking by stopping at the low end of the 6–8 minute range and stirring once or twice during cooking. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop with a splash of broth or water to loosen the noodles. Freezing is not recommended because egg noodles can turn soft when thawed. For a lower-carb option, substitute with zucchini noodles and simmer the broth without noodles, adding zucchini noodles at the very end just to warm through.