Rotisserie Chicken Noodle Soup

Home>> Rotisserie Chicken Noodle Soup

Prepare a nice home cooked meal during the winter monsoon going through the country right now and try out this easy yet delicious chicken noodle soup! A classic recipe, Southern Living throws a simplified twist by using a rotisserie chicken, saving you time with cooking!

Rotisserie Chicken Noodle Soup


2 tablespoons extra-virgin olive oil

1 medium-size (9 oz.) yellow onion, chopped (about 2 cups)

3 medium carrots, thinly sliced (about 1 cup)

2 large celery stalks, chopped (about 1 cup)

2 large garlic cloves, minced (about 1 Tbsp.)

1 rotisserie chicken, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken)

8 cups lower-sodium chicken broth

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 cups uncooked wide egg noodles

Chopped fresh flat-leaf parsley


Sauté onions, carrots, celery and garlic in extra-virgin olive oil in a Dutch oven over medium heat. Stir often until the veggies are nice and soft, approximately 8 minutes.

Add in the broth, shredded chicken, and seasonings. Bring the soup mixture to a boil before simmering for 6 minutes while the flavors develop.

Add in the egg noodles. Cook until noodles are tender over medium heat for approximately 6 minutes. Season with salt and pepper.

Ladle the chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve with a slice of toasted bread or saltine crackers.

Rachel Caple

Rachel Caple has more than 18 years of experience in mortgage banking industry. Residing in Castle Rock, CO. Rachel spends her spare time with her husband, Sean and 4 boys. She also enjoys traveling, attending hockey games, and playing golf (or attempting to).

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