Rotisserie chicken soup is our easy twist on a classic chicken noodle soup recipe. Make this wholesome dinner with just a few ingredients!
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Rotisserie chicken soup puts a delicious and simple twist on a classic chicken noodle soup recipe. This recipe proves how easy it is to make a wholesome and comforting dinner with just a few ingredients!
If you are looking for more hearty chicken soup recipes, try our Chicken Tortellini Soup or Chicken Pot Pie Soup!
3 great reasons to make rotisserie chicken soup for dinner
- Cozy & comforting – Big pieces of veggies, creamy egg noodles, and tender chicken, all swimming in a simple but rich broth. This recipe makes the ultimate comfort food meal.
- Full of real food ingredients – We boost the nutrition by loading the soup with a ton of vegetables. The more veggies the better, in our opinion!
- Easy to make – You can make this in a crockpot, instant pot, or on the stovetop.
Whether you’re a busy and looking for a quick weeknight dinner or need an effortless yet healthy meal option, this rotisserie chicken noodle soup has got you covered.
Ingredients:
- olive oil
- aromatics – onion and garlic add flavor to the broth as well as giving it a heavenly aroma.
- veggies – celery and carrots
- seasoning -salt and pepper are important flavor enhancers, and we also use some dried herbs. For this rotisserie chicken soup recipe, you’ll need dried parsley, dried thyme and bay leaves
- real parmesan cheese – you can find these in the cheese sectoin at most grocery stores. It really adds a ton of flavor to soup!
- rotisserie chicken
- chicken broth
- egg noodles– these are our favorite, but you can use any noodle you like!
Substitutions and Additions
Olive Oil: You can substitute avocado oil, butter, or ghee.
Chicken Breasts Cooked Chicken: If you don’t have cooked chicken, you can substitute with raw boneless chicken breasts, thighs or chicken tenders. For raw poultry, add 15 minutes of cook time to the recipe. When the chicken is cooked through, remove it from the pot, shred, then add it back to the pot.
Leftover Chicken: You can use this instant pot shredded chicken, slow cooker shredded chicken, or chicken from a rotisserie chicken or roasted chicken.
Broth: Broth and stock are the same thing and can be used interchangeably. Beef broth, chicken broth, and vegetable broth all work interchangeably. To keep the sodium to a minimum, we suggest using low or no-salt broth.
For added nutrition, consider using bone broth. We have an easy crockpot bone broth recipe!
Herbs: Feel free to use fresh herbs in place of dry herbs. Use double the amount of fresh herbs to dry herbs.
Pasta: Gluten free noodles/pasta will work just fine. Or, quinoa, brown rice, cauliflower rice, and couscous are healthier options, and all equally delicious! If you’re looking for a whole30/paleo/keto noodle option, you could even use zucchini noodles
Extra Veggies: Cauliflower rice is a great low carb addition to this soup instead of zoodles! You can add a couple of cups of chopped spinach when the soup is finished cooking for extra veggies. It’s a delicious addition!
Vegetarian: You could substitute beans for chicken in this recipe and it would be delicious. You’d also need to use vegetable broth.
How to make Rotis Chicken Noodle Soup (Rotisserie Chicken version)
- In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes). Once cooked, stir in carrots and spices (including bay leaves).
- Add cooked chicken, broth and parmesan cheese rind. Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for at least 25 minutes.
- While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Remove bay leaves & parmesan cheese rind from the pot and discard. Add cooked pasta to the pot or add to your individual bowls and top with the soup. Stir to combine and enjoy!
what to serve with rotisserie chicken soup
With protein, vegetables, and carbs in this chicken soup recipe, it really is a complete meal by itself. If you’re looking for something to serve it with, consider crackers or a slice of crusty bread. This sourdough is our favorite!
For a heartier meal, you could serve the chicken soup with sandwiches and/or a salad. A healthy sandwich option is Greek yogurt chicken salad on whole grain bread. Our favorite salads to serve with rotisserie chicken soup are either spinach strawberry salad or kale salad with lemon dressing.
tips for making your soup healthy
- Remove the chicken’s skin to reduce sodium and fat. You may not realize this, but rotisserie chicken seasoning can be very high in sodium. And of course, chicken skin adds unwanted fat and greasiness, too.
- Only use the white meat to keep the calories to a minimum.
- Use homemade chicken broth or bone broth.
- Use less noodles, or make the chicken soup without noodles. (You could also use zucchini noodles!
- Cook the noodles before adding them to the broth. Keep in mind that uncooked noodles and pasta will soak up their cooking liquid. For this reason, we recommend cooking the pasta separately.
Rotisserie Chicken Noodle Soup Recipe FAQs
This soup will last for up to 4 days in the refrigerator and 3 months in the freezer.
storing, freezing, and reheating the soup
It’s important to remember that chicken soup with rotisserie chicken will not keep as long as soup made from raw meat.
Storing: This rotisserie chicken soup will last in the refrigerator for up to 3 days in an airtight container.
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing!
If you need more freezer friendly recipes check out our Fill Your Freezer Ebook with 22 easy freezer meals!
Reheating: You can reheat this recipe in the microwave or on the stove. We think it’s best to cook the pasta separately from the soup and add it to the bowl when you’re ready to eat to prevent mushy pasta.
More Healthy Soup Recipes:
Looking for other soup recipes? Check out these 40+ Healthy Soup Recipes. Click here to grab our free healthy soup cookbook.
Easy Rotisserie Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 cup celery chopped finely
- 1 cup onion chopped finely
- 1 tablespoon minced garlic about 3 cloves
- 2 cups carrots sliced in small circles
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 3 bay leaves
- 1 parmesan cheese rind optional
- 4-6 cups cooked & shredded rotisserie chicken (skin/bones discarded)
- 8 cups chicken broth low or no salt -2 quarts
- 2 cups dry egg noodles gluten free if necessary
Instructions
- Pro Tip: If you have a rotisserie chicken, save all the skin, bones and scraps. Make your own chicken bone broth!
StoveTop Instructions
- Chop all vegetables (I prefer to put mine in the food processor to save time!)
- In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
- Once cooked, stir in carrots and spices (including bay leaves).
- Add cooked chicken, broth and parmesan cheese rind. Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for at least 25 minutes.
- Cooking Pasta Separately: While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Cooking Pasta in the Soup: You can also cook the noodles right in the soup, but we don’t recommend this because they can get soggy. If cooking in the soup, once the soup has cooked for 25 minutes, return to a boil, add noodles, and cook for 2-3 minutes less than the directions on the package. (The noodles will continue to cook in the soup as it cools!)
- Remove bay leaves & parmesan cheese rind from the pot and discard.
- If you cooked the pasta separately, add cooked pasta to the pot. Stir to combine and enjoy!
- Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl instead of adding to the pot. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.
Crockpot Instructions:
- In a pan on the stovetop, heat olive oil. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
- Transfer the cooked veggie mixture to your crockpot base. Add cooked chicken, broth and parmesan cheese rind. Place the lid on the crockpot and cook on low for 6 hours or high for 4-6 hours.
- Cooking Pasta Separately: While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Cooking Pasta in the Soup: You can also cook the noodles right in the soup, but we don’t recommend this because they can get soggy. If cooking in the soup, once the soup has cooked for at least 4 hours minutes, set the crockpot to high, add noodles, and stir every 10-15 minutes until they’re cooked completely.
- Remove bay leaves & parmesan cheese rind from the pot and discard.
- If you cooked the pasta separately, add cooked pasta to the pot. Stir to combine and enjoy!
- Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.
Instant Pot Instructions:
- Chop all vegetables. Set instant pot to Sauté mode for 10 minutes.
- Heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened.
- Once cooked, stir in carrots and spices.
- Add cooked chicken, broth and parmesan cheese rind. Place the lid on the Instant Pot and set the valve to Sealing, ‘Soup’ OR Pressure Cook for 7 minutes.
- Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold.
- While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Once the soup has cooked, quick release the pressure valve.
- Remove bay leaves & parmesan cheese rind from the pot and discard.
- Add cooked pasta to the pot. Stir to combine and enjoy!
- Pro Tip: To avoid soggy pasta/noodles: Add cooked pasta to a bowl. Serve soup on top of the pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy.
Notes
- Storing: This rotisserie chicken soup will last in the refrigerator for up to 3 days. You can also freeze it for another day!
- Cook your pasta separately to avoid mushy noodles.
- Save your rotisserie chicken scraps, bones, etc and make bone broth!
Connie says
I have a problem with my soup recipes. We really like pasta in our soups, but the next day it has soaked up all of the brotH.
WHAT IS YOUR RECOMMENDATION TO PREVENT THIS? I have rice in it soups before and they have the same problem.
Liz Marino says
We like to cook our pasta separate and then just add it to our bowl when we eat it rather than cooking it in the soup.
Claire Stockton says
I’ve made this chicken Soup once and it turned out very well. I added a little lime I did cook the noodles that were gluten-free and they did get kind of mushy so this time I’ll take your advice and put them at the bottom of the bowl. Thank you for this recipe.
Laura Wallace says
Such a good easy to make soup! Definitely my favourite chicken noodles soup I’ve ever made! Thanks!
Amy Woods says
Made this soup on the stove last night and my family loved it. Great idea to cook the noodles separately and serve the soup over them. I will have this on repeat this winter. It was quick and easy.
Lily says
Easy, classic chicken noodle soup the whole family will enjoy.
Elisabeth Niles says
I’m going to try this recipe.I tried many of your recipes and I love them.
Your Pasta Fagiol is the best I ever made.
My husband loves it.Thank you for sharing your good recipes with us.
Sis says
Parmesan rind??? How? Why?
The Clean Eating Couple says
You don’t have to use it but it adds a nice salty flavor to the broth! They sell them in the cheese section at our Whole Foods!