Homemade chicken noodle soup without the fuss! This Easy and Comforting Leftover Rotisserie Chicken Noodle Soup utilizes leftover store bought rotisserie chicken and simple pantry ingredients for a warm and delicious bowl of chicken noodle soup that satisfies!JUMP TO RECIPE
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Easy Weeknight Chicken Noodle Soup- with store bought Rotisserie Chicken!
Whether you're seriously craving a warm bowl of chicken soup, or are just looking for a great way to use up that leftover rotisserie chicken in the fridge, this Leftover Rotisserie Chicken Noodle Soup has got your covered.
Ready in about 30 minutes, this chicken noodle soup has all the flavor of a slow simmered pot of soup, in a fraction of the time. You can use store bought rotisserie or leftover roasted chicken (or even baked chicken breast or thighs) for this recipe!
Using store bought chicken and simple pantry ingredients is a great way to make a hearty, filling chicken noodle soup the whole family will love. It's both budget friendly and delicious!
Leftover Rotisserie Chicken Soup Ingredients
This chicken soup recipe comes together quickly an easily, making it ideal for a busy weeknight. All you need are a few simple pantry staples. Here's what you'll need to make it:
- A bit of butter, for sautéing the vegetables.
- A couple celery stalks, diced.
- A small onion, diced
- 3 large carrots, peeled and cut into ½” rings.
- A few cloves of garlic, minced.
- Italian seasoning, crushed red pepper flakes, salt, and freshly ground black pepper.
- 8 cups chicken stock. You can use store bought or homemade chicken stock. If using store bought, I would choose low sodium so you can control the seasoning.
- Fresh parsley, for a little freshness.
- Dry egg noodles. You'll add these at the very end of the cooking time.
- Leftover rotisserie chicken, shredded (bones and skin discarded). Buying a whole chicken from the grocery store is a great, easy way to meal prep.
How to make Leftover Rotisserie Chicken Soup
This leftover rotisserie chicken soup is a quick and easy way to make flavorful, comforting chicken noodle soup any night of the week. Here's how to make it:
- Add butter lo a large stock pot or dutch oven, and heat over medium heat.
- Once melted, add celery, onion and carrots.
- Cook 5-7 minutes, stirring occasionally, until slightly softened.
- Add garlic, Italian seasoning, crushed red pepper flakes, salt and pepper.
- Stir and cook until just fragrant, about 30 seconds.
- Add chicken stock bring to a boil over high heat.
- Once boiling, reduce heat to medium and cook 10-12 minutes, until veggies are tender.
- Add the dry egg noodles, shredded chicken and parsley and cook until noodles are tender, 10-12 minutes. I like my noodles a bit on the al dente side, but feel free to cook a bit longer for your desired consistency.
- Taste for seasoning and add salt and pepper to taste.
- Serve hot with additional parsley, if desired. (see recipe card below for full details).
Serving the soup
This soup is great as is, or with a bit of fresh parsley or chopped chives sprinkled over top. Unpopular opinion: I like a little grated parmesan in mine! This soup is great with a crusty hunk of bread, warm biscuits, or a side salad, too!
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Substitutions and Additions
- Instead of homemade chicken stock, you could also use bone broth, store bought chicken stock or broth, or vegetable broth with a chicken bouillon cube thrown in for extra flavor. You can also make your own stock using the carcass of a rotisserie chicken and any leftover bones, along with aromatics such as onion, garlic, carrots, whole peppercorns, and bay leaves. You can do this by simmering for hours in a Dutch oven or stock pot, or by pressure cooking in an instant pot for 40 minutes, followed by a quick release, then straining through a fine mesh strainer.
- Use a mixture of shredded chicken from the rotisserie. You can use all breast meat, or a mixture of dark meat and white meat, it's up to you! You can use any leftover chicken for this recipe, including leftover homemade roasted chicken!
- Add a parmesan rind to the broth to add an extra boost of umami flavor. If using, discard before adding the chicken and noodles.
- Swap olive oil for the butter when sautéing your veggies.
- Not a fan of egg noodles? Try rotini, ditalini, or tortellini!
More easy soup recipes
If you love this leftover rotisserie chicken soup, you'll love these easy soup recipes, too:
Easy and Comforting Leftover Rotisserie Chicken Noodle Soup
- Dutch oven or large stock pot
- 2 tablespoon butter
- 2 stalks celery, diced
- 1 small onion, diced
- 3 large carrots, peeled and cut into ½” rings
- 3 cloves garlic, minced
- 1 ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon salt (plus more to taste when finishing soup)
- ¼ teaspoon freshly ground black pepper (plus more to taste when finishing soup)
- 8 cups chicken stock (store bought or homemade, preferably low sodium)
- 1 tablespoon fresh parsley, chopped
- 2 ½ cups dry egg noodles
- 2 cups leftover rotisserie chicken, shredded (bones and skin discarded)
- Add butter lo a large stock pot or dutch oven, and heat over medium heat. 2. Once melted, add celery, onion and carrots. 3. Cook 5-7 minutes, stirring occasionally, until slightly softened. 4. Add garlic, Italian seasoning, crushed red pepper flakes, salt and pepper. 5. Stir and cook until just fragrant, about 30 seconds. 6. Add chicken stock bring to a boil over high heat. 7. Once boiling, reduce heat to medium and cook 10-12 minutes, until veggies are tender. 8. Add the dry egg noodles, shredded chicken and parsley and cook until noodles are tender, 10-12 minutes. 9. Taste for seasoning and add salt and pepper to taste. 10. Serve hot with additional parsley, if desired.
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