Warm-up with a hearty bowl of Rotisserie Chicken Noodle Soup. This soup utilizes a store-bought rotisserie chicken to make the stock from scratch and vegetables you have on hand adds the heartiness to this soup!
Rotisserie chicken noodle soup is my go-to when I don’t feel like I want to spend hours making chicken soup from scratch. I utilized a precooked rotisserie chicken to make a hearty and rich broth similar to my recipe for how to make rotisserie chicken stock. After that is done all I have to do is remove the chicken bones and mix in a few more ingredients and dinner is done. To switch things up from traditional chicken noodle soup I use rotini noodles. I got this idea years ago when I would eat a can of chicken rotini soup. Of course, my chicken rotini soup tastes ten times better then the canned version.
Why this Recipe Works
Quick and Convenient – Using a store-bought rotisserie chicken cuts down on prep time while still delivering rich, homemade flavor. No need to cook and shred raw chicken—it’s already done for you!
Homemade Flavors – Simmering the soup with the rotisserie chicken bones enhances the broth, creating a deep, comforting taste without hours of cooking. Plus, fresh herbs and seasonings bring a homemade touch.
Perfect for Meal Prep and Leftovers – This soup stores well in the fridge and can be easily reheated for quick meals throughout the week. Just cook the noodles separately if you plan to store leftovers to keep them from getting soggy.
Ingredients
- Rotisserie chicken – You will need just 1 cooked rotisserie chicken with the breast meat removed. If you prefer dark meat use that instead.
- Vegetables – carrots, celery, and onion are the basic vegetables in chicken noodle soup. I also add fresh spinach and a can of diced tomatoes to this soup.
- Herbs – I like a combination of fresh dill and parsley. I also use some dried parsley, dill, and chives.
- Seasonings – salt, black pepper, maggie seasoning sauce, and chicken bouillon cubes.
- Pasta – I like to use rotini pasta for this soup, but any short noodle will work.
Instructions
In a large 6-quart french oven place the cooked rotisserie chicken in the pot. Followed by carrots, celery, onions, fresh dill and parsley, salt, black pepper, jaggies seasoning, chicken bouillon cubes, and 10 cups of water. Bring to a boil and then simmer for one hour.
Using a strainer over a large bowl carefully begin removing the chicken Once you’ve removed all the chicken from the pot begin sifting through the chicken pulling meat off the bones. The chicken will essentially fall apart in the strainer. I placed all the chicken in a bowl, shredded and at that time looked for any tiny bones that might have slipped through.
Discard the carcass and place the shredded chicken back in the pot. Then pour in any broth that might have been captured in the bowl under the strainer. Add a can of diced tomatoes, the dried parsley, dill, and chives, as well as the 2 cups fresh chopped spinach. Mix and set to the side. *The spinach will begin to wilt due to the heat of the soup.
In a separate pot bring water to a boil for pasta. Add one tablespoon salt and once the water comes to a boil cook the rotini pasta. Cook for 10 minutes on high heat. Drain and set pasta to the side.
Ladle chicken soup into bowls and top with a few spoonfuls of rotini pasta. Store all leftovers (separately) in air-tight containers in the refrigerator for up to 5 days. Or freeze chicken soup.
FAQs
Here are some of the most frequently asked questions I get when making rotisserie chicken soup.
Yes, you can freeze chicken soup. Simply cool the soup to room temperature and then place it in a freezer safe container. Make sure you don’t freeze the noodles with it or else the noodles will absorb all the liquid.
If you want additional flavor from what I have already provided you can always add a bay leaf or additional fresh herbs.
Each one cup bowl of rotisserie chicken noodle soup is a little over 500 calories a bowl. However, this will vary depending on how much noodles you place in your bowl.
I prefer to cook the noodles separate from the soup. This ensures that the broth will not all be absorbed by the noodles.
Tips & Tricks
Here are a few of my favorite tips and tricks when making Chicken noodle soup rotisserie.
- Noodles – Like I stated above I like to use rotini noodles (spiral egg noodles) for this recipe. But you can also use home-style, medium, or even wide egg noodles instead.
- Broth – You can skip the step of making the broth and just boil the vegetables using store bought chicken broth. I suggest two 32 ounce boxes of chicken broth and about 20 minutes of boil time to get the vegetables soft enough.
- Chicken – If you don’t have a rotisserie chicken you can use any cooked chicken or even drained, canned chicken in a pinch.
- Chicken Fat – Whenever I get a rotisserie chicken and if it’s not packaged in a box. I will take the time to drain the chicken fat and save in either a container or ziplock baggie to freeze and use for future meals. Chicken fat can be use in the place of oil or butter and gives off so much flavor.
- Leftovers – Store all leftovers (separately) in air-tight containers in the refrigerator for up to 5 days. Or freeze chicken soup.
If you make this Rotisserie Chicken Noodle Soup recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Rotisserie Chicken Noodle Soup
Equipment
- 1 Stove Top
Ingredients
- 1 cooked rotisserie chicken breast meat removed
- 2 cups baby carrots
- 6 celery stalks chopped
- 1 onion quartered
- ¼ cup fresh dill and parsley lightly packed and kept whole
- 1 tablespoon of salt
- 1 teaspoon black pepper
- 1 tablespoon Maggie seasoning sauce
- 2 chicken bullion cubes
- 10 cups water
- 2 cups cooked rotisserie chicken shredded
- 14 ounce can diced tomatoes with juice
- 1 teaspoon each dried parsley, dill, and chives
- 2 cups fresh spinach, chopped
- 1 tablespoon salt for pasta
- 4 cups dried rotini pasta
Instructions
- In a large 6-quart french oven place the cooked rotisserie chicken in the pot. Followed by carrots, celery, onions, fresh dill and parsley, salt, black pepper, Maggie seasoning, chicken bouillon cubes, and 10 cups of water. Bring to a boil and then simmer for one hour.
- Using a strainer over a large bowl carefully begin removing the chicken Once you've removed all the chicken from the pot begin sifting through the chicken pulling meat off the bones. The chicken will essentially fall apart in the strainer. I placed all the chicken in a bowl, shredded and at that time looked for any tiny bones that might have slipped through.
- Discard the carcass and place the shredded chicken back in the pot. Then pour in any broth that might have been captured in the bowl under the strainer. Add a can of diced tomatoes, the dried parsley, dill, and chives, as well as the 2 cups fresh chopped spinach. Mix and set to the side. *The spinach will begin to wilt due to the heat of the soup.
- In a separate pot bring water to a boil for pasta. Add one tablespoon salt and once the water comes to a boil cook the rotini pasta. Cook for 10 minutes on high heat. Drain and set pasta to the side.
- Ladle chicken soup into bowls and top with a few spoonfuls of rotini pasta.
Notes
- Noodles – Like I stated above I like to use rotini noodles (spiral egg noodles) for this recipe. But you can also use home-style, medium, or even wide egg noodles instead.
- Broth – You can skip the step of making the broth and just boil the vegetables using store bought chicken broth. I suggest two 32 ounce boxes of chicken broth and about 20 minutes of boil time to get the vegetables soft enough.
- Chicken – If you don’t have a rotisserie chicken you can use any cooked chicken or even drained, canned chicken in a pinch.
- Leftovers – Store all leftovers (separately) in air-tight containers in the refrigerator for up to 5 days. Or freeze chicken soup.
- Chicken Fat – Whenever I get a rotisserie chicken and if it’s not packaged in a box. I will take the time to drain the chicken fat and save in either a container or ziplock baggie to freeze and use for future meals. Chicken fat can be use in the place of oil or butter and gives off so much flavor.
Elsa Mikus
Made this today. I am on chemo and chicken soup is one thing that doesn’t taste bad to me. Simple and hood, I will be making again. One question. How do you come up with 526 calories for a 1 cup serving? Seems awfully high for vegetables, water, chicken and a handful of noodles.
Katie
Hi Elsa, I’m glad that you have found this to taste good during such a trying time in life. I use a program that calculates calories. I 100% agree–it does seem on the higher side. I always try to preface to use it as a guide and not as an end all be all. Unfortunately, I’ve yet to find any calorie calculators to be 100% accurate (plus depending on ingredients used can also vary in calorie count).
Jessica @ A Kitchen Addiction
This soup is perfect comfort food!
Katie
Thanks Jessica! Now if only it would get a little cooler here in Florida! 🙂
Heather
Yummy – what a great fall soup recipe! Can’t wait to try it! ~ Heather
Katie
Thanks Heather!
malia
What stunning soup! Thanks for the great recipe… pinned. xo
Katie
Perfect for the fall weather!
Jennifer @ Town and Country Living
What a beautiful looking soup! Yum!!
Katie
Thanks! It’s so good!
Mary Beth @ Cupcakes and Crinoline
Soup is one of my favorite wintertime meals and I can’t wait to try this delicious recipe! Pinned 🙂
Katie
I eat it year round! I make a big pot every week!
kristin
This looks amazing! Once our weather cools down I can’t wait to give this a try
Katie
I may have made this pot of soup when it was 90 degrees out. I love soup!
ahu @ ahueats
Beautiful soup and I love your dishware! Those cobalt dishes are stunning!
Maryann @ Domestically Speaking
I love soup in the Fall… this looks amazing! Thanks for joining us in our Noodle hop… PINNED!
Katie
Thanks for co-organizing Maryann!