Why You’ll Love Rotisserie Chicken Noodle Soup Recipe
I love how simple and soothing this soup is. The rotisserie chicken adds depth of flavor with zero extra work, the vegetables simmer into the broth beautifully, and the noodles make it hearty and satisfying. It’s fast, warm, and nourishing—perfect for sick days, cold days, or anytime I want an easy bowl of comfort.
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 1 cup celery 1 cup carrots 6 ounces fettuccine, uncooked and broken into small lengths 3 tablespoons fresh parsley
Directions
I begin by removing the chicken from the bones and chopping it into bite-sized pieces. I measure out 4 cups of chicken for the soup.
In a large stock pot, I bring the chicken broth to a boil. While it heats, I chop the onion and slice the celery and carrots. I add the chicken, vegetables, and broken fettuccine to the pot.
I bring everything back to a boil and cook for about 10 minutes, or until the noodles are tender.
I stir in the parsley before serving and enjoy the soup hot.
Sometimes I add garlic or a bay leaf for extra flavor. If I want a creamier soup, I stir in a splash of half-and-half. Egg noodles also work well in place of fettuccine. For extra vegetables, I add peas, corn, or spinach during the last few minutes of cooking.
Storage/Reheating
I store leftovers in the refrigerator for up to 3 days. The noodles continue to absorb broth, so when I reheat it, I often add a bit more chicken broth to loosen it. I warm it gently on the stovetop until hot.
FAQs
Can I freeze the soup?
Yes, but I freeze it without the noodles; I cook fresh noodles when reheating.
Can I use homemade broth?
Yes, it makes the soup even richer.
Can I use different pasta shapes?
Absolutely—any small pasta works.
Should I skim fat off the broth?
If I prefer a lighter soup, I skim some off as it simmers.
Can I add herbs besides parsley?
Thyme, dill, and rosemary all work nicely.
Can I use only chicken breast?
Yes, though the mix of white and dark meat adds more flavor.
Why break the noodles?
It keeps the soup easier to eat and prevents long strands from clumping.
Can I make this in a slow cooker?
Since it cooks quickly, I prefer the stovetop, but reheating in a slow cooker works.
Can I add lemon?
A squeeze of lemon brightens the flavor beautifully.
Why use low-sodium broth?
It lets me season the soup myself without it becoming too salty.
Conclusion
I love how this rotisserie chicken noodle soup turns minimal effort into a warm, restorative meal. With tender chicken, soft vegetables, and comforting noodles, it’s a quick and nourishing dish I rely on whenever I need something simple and soothing.
A quick, soothing chicken noodle soup made with rotisserie chicken, tender vegetables, and broken fettuccine noodles. Warm, comforting, and ready in just 20 minutes—perfect for sick days or simple weeknight meals.
