Description

Rotisserie Chicken Noodle Soup is a comforting and hearty soup made easy with a store-bought rotisserie chicken, loaded with tender vegetables, savory broth, and egg noodles.

Ingredients

1 whole rotisserie chicken, prepared

2 cups chopped celery

2 cups chopped carrots

1 yellow onion, chopped

3 tablespoons olive oil

2 teaspoons poultry seasoning

96 ounces chicken broth

12 ounces wide egg noodles (1 package), uncooked

1/3 cup cornstarch

1/4 cup water

Optional garnish: fresh parsley

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Instructions

In a large pot, heat olive oil over medium heat. Add celery, carrots, onion, and poultry seasoning. Sauté for 5–10 minutes.
Place the whole rotisserie chicken in the pot and pour chicken broth over it. Bring to a boil, reduce heat, and simmer for 30 minutes.
Whisk together cornstarch and water to form a slurry. Set aside.
Remove the chicken and set aside to cool slightly. Slowly stir the cornstarch slurry into the soup.
Add egg noodles and simmer for 6–8 minutes until tender.
Shred the chicken, discarding skin and bones. Return shredded meat to the pot and stir to combine.
Garnish with parsley and serve warm.

Notes

Use low-sodium broth and season to taste for better control.
Add spinach or kale at the end for extra greens.
Skip the thickener for a more traditional broth-based soup.
Use gluten-free noodles if needed.
Add a splash of lemon juice before serving for brightness.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1½ cups
Calories: 280
Sugar: 4g
Sodium: 680mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 22g
Cholesterol: 60mg