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Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup with a rich golden broth simmered from the chicken carcass and tender carrots. Cook egg noodles until just al dente, then stir in shredded chicken for a comforting, spoonable finish.
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Prep Time 15 minutes
Cook Time 1 hour 1 minute
Total Time 1 hour 16 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Rotisserie chicken
  • 1 rotisserie chicken Use the whole rotisserie chicken; reserve and shred the meat after simmering the carcass.
Soup base
  • 10 cup water Use for simmering the carcass and building the broth.
  • 1 yellow onion, diced Slice/dice for aromatics during broth simmering.
  • 3 carrots, sliced Sliced for tender bite.
  • 3 celery stalks, sliced Sliced for classic soup texture.
  • 3 garlic cloves, minced Minced and added after sautéing vegetables.
  • 1 bay leaf For broth depth; remove after straining.
  • 1 tsp dried thyme Dried thyme for warm, savory flavor.
Noodles and finishing
  • 3 cup egg noodles Cook until tender but not mushy.
  • 1 Parsley, for serving Use chopped parsley for fresh garnish.

Equipment

  • 1 Dutch oven

Method
 

Simmer carcass broth
  1. Place the chicken carcass in a Dutch oven with water, diced onion, and bay leaf. Simmer at a gentle boil for 45 minutes, then strain the broth and discard solids.
Build the soup
  1. In the same Dutch oven, sauté the sliced carrots and sliced celery until they begin to soften. Add the minced garlic and cook for 30 seconds until fragrant, then pour in the strained broth and stir in dried thyme.
Simmer vegetables
  1. Bring the soup to a simmer and cook for 10 minutes, until the vegetables are tender.
Cook noodles
  1. Add egg noodles to the simmering soup and cook for 6 minutes, stirring occasionally so they don’t stick.
Finish and serve
  1. Stir in the shredded rotisserie chicken and simmer for 1 minute to warm through, then turn off the heat. Top each bowl with parsley for serving.

Notes

Pro tip: Save the carcass broth—cool, then refrigerate and use within 3 days, or freeze for up to 3 months to stretch one chicken into two meals. For a lighter version, swap egg noodles for whole-wheat egg noodles or use gluten-free noodles if needed.