Chicken Noodle Soup With Rotisserie Chicken

I think my grandmother would have loved this recipe for chicken noodle soup with rotisserie chicken. Her chicken noodle soup was to die for.

However, her soup had one problem. It was extremely labor-intensive.

I just know she would have liked this recipe because it’s ready in about 30 minutes and tastes great!

You see. My grandparents were old-time farmers. They grew almost everything they ate including chicken. Starting in late Spring when new chicks were maturing was fried chicken time. Grandma would cull excess roosters and into the skillet, they would go. Young, tender chicken perfect for frying.

Late Fall was the time for chicken noodle soup or chicken and dumplings. (I didn’t care which!) This is when she would cull the old hens. The ones that weren’t laying anymore.

When I would see her coming back from the hen house early Saturday morning and she had the gathered eggs plus a big fat hen. I knew Sunday dinner would be either chicken noodle soup or chicken and dumplings.

That chicken would simmer in the pot all day Saturday. I can smell it now! Sunday morning was when she would make the noodles or the dumplings. Regardless of which one she made, Sunday dinner was very special.

Chicken Noodle Soup With Rotisserie Chicken Ingredients

I really don’t know what all was in my grandmother’s soup. Of course, there was the chicken and the noodles and I do remember carrots. (From her garden!) But beyond that, I just don’t know.

The ingredients list for this rotisserie version is really kinda’ short. Of course, you can add whatever you like. Or whatever you remember your grandmother putting in hers.

Here’s the list of soup ingredients:

Rotisserie Chicken Breast
Chicken Stock
Onions, Celery, and Carrots
Bay leaves and thyme
Salt and pepper.

That’s it. That’s all there is to the ingredients.

How To Make Chicken Noodle Soup

Making this soup is just as easy as the ingredients list is short.

The first step is to heat some fat in a soup pot. When it gets up to temp add in the onions, celery, and carrots. Saute the veggies for about 5 minutes or so, stirring occasionally. You want the onions and celery to wilt a bit but still maintain some texture.

Pour in the chicken stock and bring the mixture to a simmer. Add in the bay leaves and thyme. Stir well and taste test. Add in salt and pepper to taste. Continue to simmer for about 10 minutes or until the carrots start to soften a bit.

Bring the mixture to a boil and add in the noodles. Reduce the heat to a slow boil and cook for about 5 minutes.

Reduce the heat to simmer and add the diced chicken. Continue to simmer for a few minutes or until the noodles are al dente and the chicken is heated through.

Serve it up!

How To Store Chicken Noodle Soup With Rotisserie Chicken

Any type of noodle dish really doesn’t store well. Let me restate that. They’ll store ok but when reheated you wind up with soggy noodles. Or you could.

This soup is certainly good to store in the fridge for a few days. Or in the freezer for a month or so.

In either case, you want to be sure to save it in an airtight container. I like to use Ziploc bags and squeeze all the air out before closing up the final inch or so.

For the frozen soup, you want to let it thaw in the fridge overnight. Or maybe put it in the fridge the morning before you plan to have it for dinner that night.

It’s the reheating that’s the trick. You don’t want soggy noodles.

The best method that I’ve come across is to reheat in the microwave with interval heating. Now interval heating is running the microwave for about 30 seconds on high and then let the soup sit for a minute or so for the heat to distribute.

I continue to interval heat until the soup is hot enough to eat.

Interval heating seems to allow everything to heat up gently without cooking more. The noodles are certainly not the same as fresh cooked but at least they still have some texture to them.

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Chicken Noodle Soup With Rotisserie Chicken

This is delicious Homemade Chicken Noodle Soup and it's so easy because it's made with Rotisserie Chicken. Get ready to serve up some smiles.
Course Soup
Cuisine American
Keyword Chicken Noodle Soup With Rotisserie Chicken
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4


  • 6 cups chicken broth
  • Chicken breast from a rotisserie chicken
  • 1/2 pound Wide egg noodles
  • 1 medium yellow onion diced
  • 1 cup peeled and thinly sliced carrots
  • 1/2 cup very thinly sliced celery
  • 2 Tablespoon butter or cooking oil
  • 3 Bay leaves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon pepper
  • Salt to taste


  1. Preheat a stockpot over medium heat for a few minutes until warm.
  2. Add cooking oil to the stockpot, increase heat to medium-high, then add onion, carrots, and celery. Saute for 5-6 minutes, or until fork-tender.
  3. Add chicken broth, bay leaves, thyme, and pepper to the pot and stir.
  4. Bring the stock to a slow boil and add in the noodles. Cook for about 5 minutes and then add in the diced chicken breast.
  5. Reduce the heat slightly and continue to cook until the noodles are done and the chicken is well heated. About 5 more minutes.
  6. Remove bay leaves. Stir and serve.
  7. ENJOY!

Recipe Notes

I always use chicken breasts from the rotisserie chicken to make this soup. I prefer eating dark meat for roasted chicken meals.


You can just as easily use dark meat for the soup.

Whether you prefer white meat or dark I hope you’ll give it a try. Leave me a comment below and let me know what you think of this Chicken Noodle Soup With Rotisserie Chicken recipe.

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