This homemade Rotisserie Chicken Soup is perfect when you're short on time. It utilizes a precooked rotisserie chicken and turns it into a hearty, cozy soup that the whole family will enjoy. The recipe is a fun play on classic chicken noodle soup with egg noodles, plenty of veggies, and seasonings that add depth.
I love that this is an easy rotisserie chicken noodle soup, too! You can make it on a busy weeknight after a long day at work, or as a comforting Sunday night dinner. I make this on rotation, especially in the fall and winter, when you crave a steaming bowl of soup because it's fast but still delicious.
More recipes that utilize cooked, shredded chicken are buffalo chicken dip and sour cream chicken enchiladas.
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Why You'll Love This Recipe
- It's budget-friendly: This is a cheap recipe, so you don't have to worry about breaking the bank. Then, you can keep it on rotation as often as you like.
- It cooks in 30 minutes: It takes just 30 minutes for this chicken soup with rotisserie chicken to cook on the stovetop. It's quick and easy!
- It's great for meal prep: I love that this refrigerates and reheats well. It's ideal for weekly meal prep for lunch or dinner if you know you're not going to have enough time to cook.
Ingredients
Below are the important components needed for this chicken noodle soup recipe with rotisserie chicken, including the broth and egg noodles!
- Broth: I use a combination of low-sodium chicken and veggie broth in this recipe. You can use all of one, or the other, if you prefer. If you want to utilize all of your chicken, try this homemade rotisserie chicken broth.
- Corn: The combination of regular canned corn and creamed corn adds a little sweetness and helps to thicken the soup slightly.
- Egg noodles: I love the texture of egg noodles in this soup. It feels nostalgic! Feel free to use another variety if you like, and adjust the cooking time if needed.
- Chicken: Of course, this recipe is meant to be a shortcut using rotisserie chicken. Don't have one? No problem! Leftover chicken from a previous meal will work just fine.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Tex-Mex: Add a drained can of black beans and a can of diced tomatoes with green chiles for a Tex-Mex version.
- Lemon herb: Use fresh parsley, dill, and lemon juice for brightness.
- Use potatoes: Swap the egg noodles for chopped potatoes (Yukon Gold are best here). Just add them when you simmer the broth and let them cook for 10-15 minutes, or until fork-tender.
How to Make Chicken Noodle Soup With Rotisserie Chicken
Here are the instructions for this rotisserie chicken noodle soup recipe. Prepare your veggies and measure your spices before you get started!
Step 1: Sauté the veggies and garlic. Cook the onions, carrots, and celery with the salt and pepper for about 4 minutes in a large pot over medium heat. Then, add the garlic and cook for one more minute.
Step 2: Add broth and spices. Add the broth, spices, and the corn. Next, bring it to a boil, then turn the heat down and simmer the soup for about 10 minutes.
Step 3: Cook the egg noodles. Now you can add your egg noodles to the pot and cook them for about 8 minutes.
Step 4: Stir in the chicken. Then, add the rotisserie chicken. Give the soup and stir and let the chicken heat in the soup for about 5 minutes before serving!
If you want to get the most meat out of your rotisserie chicken, take a look at this step-by-step guide on how to carve a rotisserie chicken. It's valuable instructions will stay with you for life.
Recipe Tips
- Don't add the chicken too early: Since the chicken is already cooked, you want to wait to add it until towards the end. Otherwise, it will become overcooked and take on a dry, stringy texture.
- Cook it at a simmer: After you bring the broth to a boil, reduce the heat. You want it to cook at a simmer to properly develop the flavors.
- Skim fat if needed: If you notice that the broth is cloudy or that fat is floating to the top, use a slotted spoon to skim it off.
If you love homemade chicken soup, try this creamy chicken noodle soup, too!
Are delicious chicken soup recipes like this one are your thing? If yes, then you just have to check out our coconut curry chicken soup. It's a family favorite and I'm telling you that anyone who tastes it will fall in love...it's really that good!
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the leftovers in a freezer-safe container or in individual containers for meal prep for up to 3 months.
- Reheating: You may reheat a bowl of rotisserie chicken soup in the microwave for 1-2 minutes or in a saucepan over medium-low heat for 8-10 minutes.
- Make Ahead: You can prepare this soup in advance and divide it into portions to enjoy throughout the week. Reheating is easy, and it still tastes just as good as the first day.
Serving Suggestions
- Keep it light and fresh with a bell pepper salad or cucumbers and vinegar as side dish options with this rotisserie chicken soup.
- Serve your leftovers for lunch with a roast beef wrap or a gooey provolone grilled cheese.
- Top your soup with crushed Ritz crackers, or try these ranch oyster crackers to add zesty flavor.
Recipe FAQs
Sure! Add all the ingredients minus the chicken and noodles. Cook the soup on high for 2-3 hours or on low for 4-6 hours. Add the rotisserie chicken and egg noodles during the last 30-60 minutes of cooking time to keep them from overcooking.
Of course! Set it to saute to sweat down the veggies and garlic. Then, add all the remaining ingredients and cook the soup on high pressure for 15-20 minutes. Naturally release the pressure and enjoy!
It will not have the same amount of concentrated flavor as stock or broth. I highly recommend purchasing some or making it yourself, so it's not bland and diluted.
More Delicious Chicken Soup Recipes
Do you like chicken soup recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Rotisserie Chicken Soup
Equipment
Ingredients
- 1 cup yellow onion chopped
- 3 medium carrots chopped
- 2 stalks celery chopped
- 1 teaspoon avocado oil
- ½ teaspoon coarse kosher salt or sea salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1 carton (32 oz) low-sodium chicken broth
- 1 carton (32 oz) low-sodium vegetable broth
- 1 can (15 oz) corn drained
- 1 can (15 oz) creamed corn
- ⅛ cup fresh parsley chopped
- 1 teaspoon dried oregano
- ½ teaspoon coarse kosher salt or sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ⅐ teaspoon onion powder
- ⅛ teaspoon paprika
- ⅛ teaspoon red pepper flakes
- 3 cups dry egg noodles or 6 oz.
- ½-1 pound cooked shredded chicken
Instructions
- To a large pot, add the onion, carrots, celery, avocado oil, salt, and pepper over medium heat. Stir for 4 minutes or until the onions are translucent.
- Add the garlic. Stir for 1 minute.
- Add the remainder of the ingredients, excluding the egg noodles and chicken.
- Bring to a boil and turn down the heat. Simmer for 10 minutes.
- Add the egg noodles and cook for 8 minutes.
- Add the chicken. Stir for 5 minutes until the chicken is heated through.
- Taste to see if more salt and pepper are needed.
Notes
- Feel free to prepare this rotisserie chicken soup in the Instant Pot or slow cooker.
- Store the soup in individual freezer-safe containers so you can thaw one portion at a time, when needed.
- Don't add the chicken too early, or it will become overcooked and dry.
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