Why You’ll Love “Cheater” Simple Chicken Noodle Soup Recipe

I love this recipe because it tastes like slow-simmered homemade soup but takes a fraction of the time. The rotisserie chicken adds richness, the vegetables make it hearty, and simmering the carcass briefly deepens the broth flavor beautifully. It’s easy, customizable, and exactly the kind of meal I want when I need warmth fast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 prepared rotisserie chicken
8 cups low-sodium chicken broth
1/2 cup onion, chopped
1 cup celery, chopped
1 cup carrots, sliced or chopped
6 ounces soup noodles
1/4 cup frozen peas

Directions

I begin by removing all the meat from the rotisserie chicken and chopping it into bite-sized pieces. I measure out 2–3 cups of chicken for the soup and set aside the rest for another meal. I keep the carcass for flavoring the broth.

I pour the chicken broth into a large stock pot and bring it to a boil. I add the carcass and let it simmer for about 15 minutes to enrich the broth. I remove the bones and any loose bits with a slotted spoon or spider.

I chop the onion and slice the celery and carrots, adding them to the pot. I simmer the vegetables for about 10 minutes, until tender.

I add the chopped chicken and the noodles and continue simmering until the noodles are al dente; for me, that takes about 9 minutes. I turn off the heat, stir in the frozen peas, and let them warm through as they cool the soup slightly.

I ladle the soup into bowls and enjoy it immediately.

Servings and Timing

This recipe makes about 6 servings.
Timing:
– 10 minutes prep
– 15 minutes simmering the carcass
– 10 minutes cooking vegetables
– 9 minutes cooking noodles
Total: about 45 minutes.

Variations

I sometimes add fresh herbs such as thyme or parsley for brightness. A squeeze of lemon adds freshness, and a pinch of chili flakes gives a little heat. I change up the pasta shapes depending on what I have—small shells, ditalini, or stars all work well. For a creamier version, I stir in a splash of half-and-half at the end.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. The noodles may absorb some broth, so I often add a splash of water or extra stock when reheating. I reheat it gently on the stovetop or in the microwave. If I plan to store it for longer, I cook the noodles separately and add them to each bowl so they don’t soften over time.

FAQs

Can I use homemade broth instead?

Yes, but using store-bought broth plus the carcass makes a beautifully flavorful shortcut.

Can I add more vegetables?

Yes, potatoes, corn, spinach, and green beans all work well.

What kind of noodles work best?

Any small soup pasta; I use what I have on hand.

Can I skip simmering the carcass?

I don’t recommend it—it adds so much flavor—but the soup will still work.

Can I make this ahead?

Yes, but I store the noodles separately to prevent them from getting mushy.

Can I freeze this soup?

Yes, but again, I freeze it without the noodles and add freshly cooked ones later.

Can I use only white or dark meat?

Yes, I add whatever combination I prefer.

How do I make the broth richer?

I simmer the carcass longer, up to 30 minutes.

Can I add seasoning blends?

Yes, poultry seasoning or Italian herbs are great additions.

Can I make it lower sodium?

Yes, I use low-sodium broth and season at the end.

Conclusion

This “Cheater” Simple Chicken Noodle Soup is one of my go-to comfort meals: fast, flavorful, and deeply satisfying. Using a rotisserie chicken keeps things easy without sacrificing taste, and the end result feels like I’ve been simmering it all afternoon. It’s the perfect bowl of warmth when I need something soothing and homemade.