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Rotisserie Chicken Noodle Soup

This hearty rotisserie chicken noodle soup is exceptional. It’s loaded with veggies, juicy bites of chicken, and perfectly cooked noodles in a flavorful broth.

Few can compete with the classic goodness of rotisserie chicken noodle soup. When it comes to warm and nourishing dishes, chicken soup reigns supreme. A steaming bowl filled with tender chicken, hearty vegetables, and noodles is a go-to favorite for many. Whether you’re feeling under the weather or simply seeking a satisfying meal, this recipe will hit the spot. The soup’s simplicity and yield of two generous bowls sets it apart, making it ideal for those cooking for themselves.

Rotisserie Chicken Noodle Soup

Why You’ll Love Rotisserie Chicken Noodle Soup

It’s delicious – The combination of juicy rotisserie chicken, aromatic vegetables, and herbs creates a soup that is both flavorful and comforting. Each spoonful will warm your soul.

Easy and convenient – Utilizing rotisserie chicken saves time and effort. It’s a convenient way to incorporate that yummy roasty flavor into soup without the work.

Nutritious – This soup is packed with protein from the rotisserie chicken and various vitamins and minerals from the vegetables. This rotisserie chicken soup contains garlic, onion, carrot, celery, cabbage, and lean protein. You can’t get much better than that!

Small batch – Have you ever craved soup but didn’t feel like preparing a large pot? You don’t have to with this rotisserie chicken noodle soup. The recipe yields just two bowls. Share with a friend or save the second serving for later.

Rotisserie Chicken Soup Ingredients Notes

To make rotisserie chicken soup, you will need the following ingredients:

  • Rotisserie chicken: Breast meat works exceptionally well, as will a combination of white and dark meat. Use a sharp knife to separate the meat from the bone and take the time to remove the skin, but don’t throw it away. You can crisp the skin in the oven or air fryer and use the cracklings to garnish. Yum!
  • Aromatic vegetables: Garlic, onion, carrots, and celery are responsible for rotisserie chicken soup’s mouthwatering aroma. They also add depth of flavor.
  • Cabbage: Napa cabbage is a tender yet hearty green with a mild sweetness when cooked. I like how easy it wilts when added to the hot broth.
  • Broth: Choose a high-quality chicken broth or stock. Opting for reduced sodium allows better control over the salt level. However, the choice is yours. If you don’t use low-sodium chicken broth, start with half a teaspoon of soy sauce, complete the recipe, and adjust the seasoning at the end if necessary. Homemade broth is also an option if available.
  • Noodles: I recommend wide egg noodles, but feel free to use any noodles or small pasta you like.

You’ll find the complete ingredients list with amounts in the recipe card below!

Rotisserie Chicken Noodle Soup Ingredients

How to Make Rotisserie Chicken Noodle Soup

Making rotisserie chicken noodle soup is a simple process that takes almost no time. To make it:

  1. Saute the aromatics: Heat oil in a saucepan and sauté garlic, onion, carrot, and celery until lightly browned and fragrant.
  2. Add the broth and boil: Pour in the broth and seasonings, then bring it to a boil. Once boiling, reduce the heat to a simmer, allowing the aromatics to infuse the broth.
  3. Cook the noodles: Return the broth to a boil and add the noodles, cooking them for approximately 3 minutes less than the recommended time on the packaging. This is important as the chicken will be added later and needs about 3 minutes to heat through in the hot broth.
  4. Add the chicken: Transfer the rotisserie chicken to the saucepan to heat through. Remove the saucepan from the heat and stir in the cabbage to wilt.
  5. Serve: Ladle the rotisserie chicken noodle soup into bowls and serve.

Variations, Substitutions, and Cooking Tips

Slow cook the broth – Bring it to a boil, add the bones and wings from the rotisserie chicken, and let it simmer for a few hours. The result is impressive, as the collagen works magic, creating a richer, more flavorful broth.

Go gluten-free – To make the soup gluten-free, replace the noodles with quinoa. Additionally, ensure that the broth and chicken used in the recipe are not processed in a facility where they may have come into contact with gluten.

Vegetarian option – For a vegetarian twist, substitute the chicken with a plant-based alternative like tofu or seitan, and use vegetable broth. This allows you to enjoy all the flavors and textures of the dish while catering to a vegetarian diet.

Flavorful additions – Elevate the flavor of your soup by incorporating tasty additions. Fresh lemon juice can add a vibrant zing, while a sprinkle of grated Parmesan cheese brings a delightful salty nuttiness, and a dash of hot sauce will provide an extra kick for those who crave heat.

Storage and Freezer Tips

Cool the rotisserie chicken soup to room temperature before storing the leftovers in an airtight container. Deli containers are particularly convenient as they allow you to reheat the soup directly in the container and are also travel-friendly. Alternatively, you can transfer the soup to a freezer bag. The soup will remain fresh in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Rotisserie Chicken Noodle Soup

Rotisserie Chicken Noodle Soup

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This hearty rotisserie chicken noodle soup is exceptional. It’s loaded with veggies, juicy bites of chicken, and perfectly cooked noodles in a flavorful broth.


  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 ounces chopped onion
  • 2 ounces carrot, cut into 1-1 ½ inch thick strips
  • 3 ounces sliced celery
  • 3 cups reduced-sodium chicken broth
  • 2 teaspoons soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3 ounces egg noodles
  • 4 ounces shredded rotisserie chicken
  • 3 ounces chopped napa cabbage
  • ½ teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley


  1. Heat the oil in a saucepan over medium heat.
  2. Sauté the garlic, onion, carrot, and celery for 3-4 minutes, stirring frequently to prevent burning. 
  3. Once the aromatics are lightly brown, pour in the broth, soy sauce, garlic powder, and black pepper. 
  4. Bring to a boil, reduce to a simmer, cover, and simmer for 10 minutes. 
  5. Uncover and return the soup to a boil, add the noodles, and cook 3 minutes shy of the packaging instructions. 
  6. Stir in the chicken and cook for 3 minutes to heat through. 
  7. Remove the soup from the heat. Stir in the cabbage, oregano, and parsley. The cabbage will wilt.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 82mgSodium: 1407mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 24g

This data was provided and calculated by Nutritionix.

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Monique McArthur
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