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+ servings

Rotisserie Chicken Noodle Soup

The best chicken noodle soup recipe to cut corners, but not flavors!
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Soup
Cuisine American
Servings 6 people


  • dutch oven


  • 1 tbsp salted butter
  • 1 small white onion chopped
  • 3 celery stalks chopped
  • 2 large garlic cloves minced
  • 10 cups chicken broth lower sodium
  • 1 rotisserie chicken shredded (about 3 cups)
  • 4 large carrots sliced
  • 2 bay leaves
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp fresh parsley chopped, plus more for garnish
  • 3 cups egg noodles extra wide


  • In a dutch oven or large pot, melt the butter over medium heat.
  • Add the onion and celery. Cook for 5-6 minutes until tender and the onion is translucent.
  • Add the minced garlic and cook until fragrant, about 1 minute.
  • Add the chicken broth, followed by the shredded chicken, carrots, bay leaves, oregano, basil, thyme, fresh parsley, salt, and pepper. Stir until all ingredients are evenly incorporated. Increase the heat to high and bring the soup to a boil. Once boiling, reduce heat to a simmer, cover the pot, and cook for 20 minutes.
  • Add egg noodles and cook according to time on package.
  • Remove bay leaves and season with additional salt and pepper if necessary.
  • Ladle into soup bowls. Garnish with freshly chopped parslet and oyster crackers. Enjoy!
Keyword chicken noodle soup, comfort food, rotisserie chicken noodle soup, soup
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