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Bowl of Quick Chicken Noodle Soup made with Rotisserie Chicken

Rotisserie Chicken Noodle Soup

This Chicken Noodle Soup is made with a whole rotisserie chicken for unbelievable flavor! Not only is it delicious but it's almost too easy to make. The perfect recipe for a cozy meal, or soothing sick loved ones!
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  • 1 Rotisserie Chicken Whole, prepared
  • 2 cups celery chopped
  • 2 cups carrots chopped
  • 1 yellow onion chopped
  • 3 tbsp olive oil
  • 2 tsp poultry seasoning
  • 96 oz chicken broth
  • 12 oz wide egg noodles (1 package) uncooked
  • 1/3 cup cornstarch
  • 1/4 cup water


  • Heat olive oil in a large stock pot over medium -medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots and onion. Sauté until the vegetables are tender, about 5-10 minutes.
  • Remove any string or bands from the rotisserie chicken. Place the entire rotisserie chicken on top of the vegetable mixture. Then pour the broth over the top of the chicken. Bring the pot to a boil, then reduce heat to low and allow soup to simmer for 30 minutes.
  • While the soup simmers, mix the cornstarch and water until the cornstarch is completely dissolved.
  • At the end of the 30 minute simmer, very carefully remove the chicken from the soup and pour the cornstarch mixture into the broth slowly while stirring continuously. Once it is all combined, stir in the noodles and let them cook 6-8 minutes or until just tender. (see notes)
  • As the noodles are cooking, remove the chicken meat from the bones (careful, it will be very hot) and discard the skin and bones. Chop meat into bite sized pieces. When the noodles are tender, add the chicken and stir to combine.
  • Garnish with fresh parsley if desired. Serve hot!

Recipe Notes:

For the noodles

There are two options on adding the noodles. First is adding them as directed. The benefit to this is that they cook in the broth to make a more flavorful noodle. The downside is that if you have leftovers they get soggier in the fridge as they sit.
The alternative is to cook the noodles separately and add them to each bowl as it is served. The pro for this is that if you have leftovers you can store the soup and noodles separately which means they stay al dente and don't get mushy. The con is that they aren't quite as flavorful.


Leftovers of the Chicken Noodle Soup can be stored in the refrigerator 3-4 days or in the freezer for up to 3 months.
See post for detailed directions on how to convert this recipe to a freezer meal.

Nutrition Information:

Calories: 492kcal (25%)Carbohydrates: 42g (14%)Protein: 41g (82%)Fat: 18g (28%)Saturated Fat: 4g (25%)Cholesterol: 151mg (50%)Sodium: 1714mg (75%)Potassium: 911mg (26%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 5552IU (111%)Vitamin C: 28mg (34%)Calcium: 81mg (8%)Iron: 3mg (17%)

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)