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If you are looking for a quick and easy dinner idea, try this rotisserie chicken noodle soup. To me, this recipe is pretty much the definition of comfort food.
If it’s been rainy or cold, make this chicken noodle soup. If you’ve maybe had a cold, make this soup. You won’t be sorry.
As the title suggests, this recipe calls for rotisserie chicken—which makes this soup recipe come together really quickly. From start to finish, you can have this ready to eat in about 30 minutes or less.
This will make around four servings, so if you don’t need that many at once you will also get one or two easy lunches you can warm up and enjoy the following day. Hooray!
How do I spice up bland chicken noodle soup?
Here is how I season this recipe. I like to keep this super simple and I only add salt, pepper, cayenne, and turmeric to the already seasoned (store-bought) chicken stock. But, you could also add a chicken bouillon cube or two if you want more.
This recipe also calls for onion and garlic at the beginning, and then some chopped parsley before serving, so that also adds to the flavor.
I like to use both carrots and celery in this recipe, but you could omit these or substitute for other options like potatoes. My aim with this chicken noodle soup was to keep it similar to my childhood favorite (Campbell’s), but bring in more flavor and texture, while keeping it simple and familiar.
Should I boil the noodles before adding to the soup?
No. For this recipe, you add the uncooked noodles and they cook in the broth and water while you shred the rotisserie chicken.
You can see the noodles I used in the photo above. Sometimes, I use egg noodles instead. You could also make homemade soup noodles for an even more homemade experience.
Homemade soup is one of my favorite meals to make, and I hope you enjoy this quick rotisserie chicken noodle soup as much as my family does.
Here is a list of our most popular soup recipes that you can check out as well. Enjoy! xo. Emma
Quick Rotisserie Chicken Noodle Soup
a fast recipe for homemade chicken noodle soup
-
⅓
yellow onion -
4
cloves
garlic -
3
stalks
celery -
3
carrots -
1
tablespoon
olive oil -
¼
teaspoon
cayenne -
¼
teaspoon
turmeric - salt and pepper
-
32
ounces
chicken stock -
2
cups
water -
2
cups
noodles -
1
rotisserie chicken -
1
tablespoon
parsley
chopped
-
Prep the vegetables by finely chopping the onion, mince the garlic, wash and chop the celery, and peel and chop the carrots.
-
In a large pot, add the olive oil over medium heat. Add the onion and cook for 1-2 minutes until just beginning to soften.
-
Add the garlic, cayenne, turmeric, and a big pinch of salt and pepper. Continue to cook for another 1-2 minutes.
-
Add in the celery and carrots and cook for another minute.
-
Now, add the chicken stock, water and the (uncooked) noodles. Cover and cook for 10-12 minutes so the noodles are al dente.
-
While that cooks, remove the chicken from the bones and shred into small pieces.
-
Once the noodles are al dente, add in the chicken and cook for another couple of minutes until everything is warmed. Taste and add more salt and pepper if needed.
-
Add the chopped parsley just before serving.
You can use any kind of noodles including egg noodles.
How much chicken you use may depend on the size of rotisserie chicken you can get, but typically it’s about 2 1/2 to 3 cups of shredded chicken.
Any leftovers can be stored in an airtight container in the refrigerator and stored for at least two days (maybe longer too). Just rewarm in a pot or the microwave to serve.
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