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Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with a quick golden broth, tender egg noodles, and pulled rotisserie chicken simmered until comforting and fast. This one-pot version is ready in about 35 minutes with a classic carrot-celery-onion base.
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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 cloves 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
  • 0.1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil or butter in a large pot over medium heat and sauté onion, carrots, and celery for 5 minutes until slightly softened.
  2. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant (about 60 seconds).
Build the broth and boil
  1. Pour in chicken broth and stir in dried thyme, dried parsley, and garlic powder until evenly combined.
  2. Bring the mixture to a boil over high heat.
  3. Add shredded rotisserie chicken to the boiling broth and stir to distribute it.
Simmer and cook noodles
  1. Simmer for 10 minutes at a gentle simmer so the flavors meld without boiling hard.
  2. Add egg noodles and cook for 6–8 minutes until tender, stirring occasionally so they don’t stick.
Season and finish
  1. Season generously with salt and pepper to taste and stir well to balance the broth.
  2. Garnish with fresh parsley and serve hot.

Notes

For best texture, keep the noodles at a gentle simmer and avoid boiling hard once the egg noodles are added. Store leftovers in the refrigerator up to 3 days; rewarm gently to prevent over-softening. Freeze leftovers up to 2 months, noting noodles may soften more after thawing. For a gluten-free option, swap in a gluten-free egg noodle blend and cook according to its package directions.