Rotisserie Chicken Noodle Soup Recipe

Introduction

This rotisserie chicken soup transforms leftover chicken into a comforting, flavorful meal perfect for any day. Using homemade stock from the carcass enriches the soup, while fresh herbs and vegetables bring vibrant taste and warmth.

Ingredients

• 1 (3-4 pound) rotisserie chicken
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 1 bay leaf
• 1 cup egg noodles (or other small pasta)
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Carefully pull the chicken meat away from the bones. Shred or cube the chicken and set aside.
2. Step 2: Place the chicken carcass in a large pot or Dutch oven.
3. Step 3: Chop the onion, carrots, and celery into small, even pieces. Mince the garlic.
4. Step 4: Cover the chicken carcass in the pot with about 10 cups of water.
5. Step 5: Bring the water to a boil, then reduce heat to low and simmer for at least 30 minutes, up to one hour. Skim off any foam that rises to the surface.
6. Step 6: Strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot. Discard the solids.
7. Step 7: Rinse out the pot or Dutch oven you used to make the stock.
8. Step 8: Heat the olive oil in the pot over medium heat. Add chopped onion, carrots, and celery and sauté for 5-7 minutes until softened and onion is translucent, stirring occasionally.
9. Step 9: Add minced garlic, dried thyme, rosemary, and sage to the pot. Cook for about 1 minute, stirring constantly until fragrant. Be careful not to burn the garlic.
10. Step 10: Pour in the strained chicken stock and the chicken broth. Add the bay leaf. Bring to a simmer.
11. Step 11: Reduce heat to low and let the soup simmer for 15 to 30 minutes to blend the flavors.
12. Step 12: Add the egg noodles or pasta and cook according to package directions until tender. Avoid overcooking, as noodles will continue cooking in the hot soup.
13. Step 13: Stir in the shredded or cubed rotisserie chicken and heat through for a few minutes.
14. Step 14: Season the soup with salt and freshly ground black pepper to taste, starting conservatively due to the salty broth and chicken.
15. Step 15: Stir in the chopped fresh parsley to add freshness and color.
16. Step 16: Remove the bay leaf before serving.
17. Step 17: Ladle the hot soup into bowls and serve immediately.

Tips & Variations

• For richer flavor, roast the carcass briefly in the oven before making stock.
• Substitute fresh herbs for dried if available; use three times the amount for best results.
• Add diced potatoes or green beans for extra vegetables and texture.
• Use gluten-free pasta or rice to accommodate dietary preferences.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought chicken stock instead of making my own?

Yes, using store-bought chicken broth will still make a tasty soup, though homemade stock from the carcass adds deeper flavor and richness.

How can I prevent the noodles from getting mushy?

Cook the noodles separately and add them to the soup just before serving, or cook them carefully in the soup and avoid overcooking since they continue to soften while hot.

Rotisserie Chicken Noodle Soup Recipe

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4.4 from 109 reviews

This comforting Rotisserie Chicken Soup recipe transforms a store-bought rotisserie chicken into a flavorful homemade meal. Using the chicken carcass to make a rich, homemade stock combined with sautéed vegetables, herbs, tender egg noodles, and fresh parsley creates a hearty and satisfying soup perfect for any season.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 (3-4 pound) rotisserie chicken
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 1 bay leaf
• 1 cup egg noodles (or other small pasta)
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Stock Ingredients

• Chicken carcass from rotisserie chicken
• About 10 cups water to cover carcass

Instructions

1. Remove the Chicken Meat: Carefully pull the chicken meat away from the bones, then shred or cube it and set aside for later.
2. Save the Carcass: Place the chicken carcass in a large pot or Dutch oven to prepare the stock.
3. Prepare the Vegetables: Chop the onion, carrots, and celery into small, even pieces, and mince the garlic to ensure even cooking and flavor release.
4. Add Water to the Carcass: Cover the chicken carcass in the pot with about 10 cups of water, ready for simmering stock.
5. Simmer the Stock: Bring the water to a boil, then reduce heat to low and simmer for 30 to 60 minutes, skimming off any foam that forms to keep stock clear and clean-tasting.
6. Strain the Stock: Carefully strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot; discard solids to get a clear broth.
7. Clean the Pot: Rinse out the pot or Dutch oven used for stock to prepare for sautéing vegetables.
8. Sauté the Vegetables: Heat the olive oil over medium heat, then add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and onion is translucent, stirring occasionally to prevent burning.
9. Add the Garlic and Herbs: Add minced garlic and dried thyme, rosemary, and sage, cooking for about 1 minute until fragrant but not burnt.
10. Pour in the Chicken Broth and Stock: Add the strained stock and chicken broth to the pot along with the bay leaf; bring mixture to a gentle simmer.
11. Simmer the Soup: Reduce heat to low and simmer for 15 to 30 minutes to meld flavors beautifully.
12. Add the Noodles: Add egg noodles or the pasta of choice, cooking them according to package directions or until tender but not overcooked.
13. Add the Chicken: Stir in the shredded or cubed rotisserie chicken, heating through for a few minutes to warm in the soup.
14. Season to Taste: Add salt and freshly ground black pepper carefully, considering the salted broth and chicken to avoid oversalting.
15. Stir in the Parsley: Mix in chopped fresh parsley to add freshness and vibrant color to the soup.
16. Remove the Bay Leaf: Take out the bay leaf before serving to avoid sharp, overpowering flavor.
17. Serve Hot: Ladle the hot soup into bowls and serve immediately for a comforting meal.

Notes

• Using low sodium chicken broth allows better control over the final saltiness of the soup.
• Homemade stock from the chicken carcass intensifies flavor but can be substituted entirely with store-bought broth for convenience.
• Be careful not to overcook the noodles, as they will continue to soften in the hot soup.
• If you prefer, substitute egg noodles with any small pasta shape you like.
• Fresh parsley added at the end brightens the soup’s flavor and adds a pleasing color contrast.
• This soup can be refrigerated for up to 3 days or frozen for up to 3 months for meal prep.

Keywords: rotisserie chicken soup, homemade chicken soup, chicken stock recipe, comforting soup, chicken noodle soup