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Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with a quick golden broth, tender egg noodles, and shredded rotisserie chicken simmered until savory. Made in one pot with carrots, celery, onion, and fresh parsley for a comforting, fast weeknight 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 choose one
  • 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 the onion looks softened and glossy.
  2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant with no raw garlic smell.
Build the broth and add chicken
  1. Pour in the chicken broth, then add thyme, dried parsley, and garlic powder and stir to combine.
  2. Bring the mixture to a boil, then add the shredded rotisserie chicken and stir so it’s warmed throughout.
Simmer and cook noodles
  1. Simmer for 10 minutes to meld the flavors, keeping the soup at a steady gentle bubble.
  2. Add the egg noodles and cook for 6–8 minutes, stirring occasionally, until tender.
Finish and garnish
  1. Season generously with salt and pepper to taste, then stir again to evenly distribute the seasoning.
  2. Garnish with fresh parsley just before serving for a bright green finish.

Notes

For best texture, use egg noodles straight from the bag and avoid overcooking once they’re tender—stir and taste a minute before the low end of the range. Store leftovers in the fridge up to 4 days; freeze only the chicken broth and vegetable base (without noodles) for up to 2 months, then cook noodles fresh when reheating. For a lighter option, swap egg noodles for whole-wheat or zucchini noodles (add zucchini after simmering, cook just until tender).