How To Prepare Rotisserie Chicken Noodle Soup | Easy, Shortcut Recipe

How To Prepare Rotisserie Chicken Noodle Soup | Easy, Shortcut Recipe

Rotisserie Chicken Noodle Soup blends soft, slow-cooked rotisserie chicken with bone broth, egg noodles, carrots, celery, fresh garlic, and dill in an easy shortcut recipe.

It’s a flavorful, fast-cooking chicken noodle soup that tastes just like homemade chicken noodle soup from scratch!

Rotisserie Chicken Noodle Soup Recipe

I’m showing you how to make my rotisserie chicken noodle soup. Now, as much as I love to make chicken noodle soup from scratch with homemade broth and chicken, I often don’t have the entire day to dedicate to it. And that is when this semi-homemade version of chicken noodle soup comes into play.

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It is a straightforward recipe that leans on store-bought rotisserie chicken and a good-quality store-bought broth to create a chicken noodle soup that comes together in about 30 minutes.

And I promise you it’s got lots of flavours and provides that same delicious, nourishing experience that you get from a classic chicken noodle soup. Now, for those who want to make the recipe from scratch, I will link down in the description box below to my recipe for homemade chicken broth and roasted chicken.

But for the sake of this recipe, we’re going semihomemade now because this is a pretty quick cooking soup; I like to have all of my ingredients prepped and ready to go before I get to the stove.

Rotisserie Chicken Noodle Soup Ingredients

  • 1 tablespoon of extra virgin olive oil
  • One medium onion, chopped
  • Three carrots, peeled and cut into bite-sized pieces
  • Two celery ribs, cut into half-moons
  • Three cloves of garlic, chopped
  • One teaspoon of poultry seasoning,
  • Eight cups chicken bone broth or chicken stock
  • Four cups shredded rotisserie chicken
  • Three tablespoons of fresh chopped dill
  • Two cups cooked egg noodles
  • Sea salt and pepper to taste


  1. Heat olive oil in a big pot over medium heat. With a large pinch of salt, add the onion. Cook until the onions are aromatic and transparent, about 5 minutes.
  2. Cook for 5-6 minutes, or until the veggies are softened but not browned, after adding the garlic, carrots, celery, and poultry seasoning.
  3. Season with salt and pepper before adding the chicken stock. Bring everything to a boil, then turn it down to low heat.
  4. Simmer for another ten minutes after adding the shredded chicken. Season with salt and pepper as needed, then top with chopped fresh dill.
  5. If you don’t believe you’ll finish the soup, put the cooked vegetables right in the pot before serving or at the bottom of each bowl. Because the noodles may grow soggy if you store the soup with them in it, I prefer to cook them separately and then add them at the end.


  • If you like your food spicy, add some red pepper flakes to the base of the dish when sautéing the vegetables. If you enjoy lemon, add a large squeeze to the stew shortly before serving.


Serving: 2cups | Calories: 306kcal | Carbohydrates: 23g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 439mg | Potassium: 705mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5154IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg

How To Make Rotisserie Chicken Noodle Soup

Step 1

So the first thing that I’m going to need is one chopped onion. And remember, the easiest way to chop your onion is to trim off the stem side of the onion, slice that onion in half, remove the papery outer skin, then lay it flat side down and create horizontal and then vertical slices to create a checkerboard.

Then bring your knife right over the top and slice straight down. I’m also going to need three medium carrots peeled and then cut into bite-sized pieces.

Two celery stalks are cut into half-moons. Three cloves of chopped garlic. I like to come right over the top of the garlic give the knife a good, firm hit. You’ll see that skin comes right off and then chop it up.

And then I like to finish this with some fresh chopped dill. You’re going to see that the dill adds this bright, fresh pop of flavour right at the end. So good. Then I’m also going to need four cups of shredded chicken. Now, if you had any leftover chicken in your refrigerator, you could use that.

If you wanted to roast up your chicken, you could certainly do that. But in the name of keeping this recipe very easy and convenient, I love to buy organic, store-bought rotisserie chickens.

Step 2

And then, once I get them home, I pull them apart. So I remove the skin and the bones, and I use my fingers to shred the meat. Little Side Tip If you can do this as soon as you get home from the grocery store, it is easier because the chicken is easier to pull apart while it’s still warm.

And then, I’ll store this in an airtight container and have it as a Head Start ingredient ready to go throughout the week. So you could use this for soup, you could use this for salads, et cetera.

So it’s a super convenient ingredient to lean on when you have a busy week. Other than that, I’m just going to need a little bit of olive oil and some poultry seasoning, along with eight cups of chicken broth.

I’m going to be using the kettle and fire bone broth, which is super rich in protein and collagen. And then, of course, you need your noodles. And we’re going to chat about that in just a second.

So I’ve got a nice big pot of salted water coming up to a boil that’s going to be for my noodles. And then over here, I’ve got my six-core enamelled cast iron pot. It is the Lodge brand.

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It’s one of the best deals you’re going to get for this type of pot. It’s me going to pot for soups and chillies. And I’m going to get that heating up over medium heat. Once the pot has heated up, I add a tablespoon of olive oil to heat up very quickly. And then in goes my chopped onion, along with a pinch of salt to help pull out the moisture and get that onion cooking.

Step 3

Just stir that around a bit. You want to let this go for about five minutes. You’re looking for the onion to become lovely, tender, and translucent, so you don’t want to brown the onions. You want them to look just like this.

Then I’m ready to add my garlic, carrots, celery, poultry seasoning, a blend of thyme, sage, onion, and a few other ingredients.

Now, I’m a huge fan of spice blends like poultry seasoning because instead of buying five or six or seven different spices that you may or may not use regularly, you can buy one spice blend and still get all of that flavour.

So not only is it convenient, but it’s also very economical. Okay, then I’m ready for my chicken broth. Now, I am using a combination of the Catalan fire chicken bone broth and the regular chicken broth. The bone broth is going to be a lot richer.

It has a lot more body because it’s more nutrient-dense has a lot of collagen and protein. And then the regular chicken broth is a little bit lighter.

Step 4

So I like to use a combination because I like the texture, and B, the bone broth is a bit pricey, so combining them is the perfect way to cut the difference.

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Once I’ve got all of my broth into the pan, I will turn the heat up to high. Let everything come up to a boil, and then I reduce it down to a simmer and add that shredded chicken in, along with a little bit of salt and some black pepper.

Just give that a stir, and I’m going to let this simmer away for about ten or 15 minutes. Let the chicken heat through and let all of those flavours come together.

And this is when I like to make my noodles. My mom always made chicken noodle soup with egg noodles when I was growing up.

So to me, chicken noodle soup and egg noodles go hand in hand. There’s just a little nostalgia there that gives me that warm, fuzzy feeling. And I do believe that when we have positive emotional connections with certain dishes, that does add a level of unseen nourishment to the dish.

Now that is, of course, my opinion. In my experience, you can use any noodle you prefer for your chicken noodle soup. You could do gluten-free pasta. You could do a high protein pasta, whatever you love, you want to Cook it according to the package and Cook it just under so that it’s nice and all dead day.

Then, once I’ve got my noodles right where I want them, I drain them out, put them back into the pot, and add a slight drizzle of olive oil so that they don’t stick together.

Then I’ll pop the lid on and let those sit while we finish up the soup. So this soup looks fantastic. It’s just about ready to go. I love to finish it with a big handful of fresh, chopped dill. It adds a beautiful, bright, fresh, bold flavour.


And to me, chicken noodle soup is just not the same without it. Now you’re going to notice that I don’t like to add my noodles to the soup because this makes for very mushy noodles.

And the noodles end up absorbing all of the broth. So what I always do is I keep those noodles on the side, and then I add some to the bottom of my serving bowl and pour the chicken soup right over the top. Not only does this maintain the integrity of the noodle, but if you have leftovers, this is going to last you a lot longer.

The soup is simple, yet it has so much flavour. It’s a testament to what you can do when working with high-quality ingredients.

Next time you think that you don’t have time to make homemade chicken noodle soup, try this semihomemade rotisserie chicken noodle soup, and let me know what you think. I’m so excited to hear your thoughts.