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Rotisserie Chicken Noodle Soup

Rotisserie Chicken Noodle Soup is a classic chicken noodle soup recipe made simple by using a rotisserie chicken. Each spoonful is comforting and rich in flavor! A secret ingredient helps make this soup even better. Plus, you can never go wrong with the addition of egg noodles!

A good chicken noodle soup is just one of those things that can’t be replaced. For me, my mom’s chicken noodle soup was always the best – why couldnt’ I get mine to taste like hers?? Well, she’s spilling the beans on her secret ingredient and we’re going to share it with you! First off, let’s talk about the chicken:

Let’s Talk Rotisserie Chicken

Using a rotisserie chicken is not a cop-out. I repeat: using a rotisserie chicken is not a cop-out haha! A good rotisserie chicken is what you need for this recipe. Personally, I really like the ones from Costco, but you can grab one from your favorite grocery store as well. 

It may seem odd just adding the whole chicken into a pot with some water, but, trust me, that’s what builds a deep, flavorful broth for the soup! I even go as far to add in the juice from the bottom of the rotisserie container. Leave no flavor behind!

My Mom’s Secret Chicken Noodle Soup Ingredient

Are you ready for it??? SWEET POTATOES. That’s right! Use sweet potatoes instead carrots and you’ll wonder why you haven’t been doing this your whole life. It’s such a game changer! Not only does the sweet potato add a natural sweetness to the soup, but it gives the broth a deep, golden color that is dream-like.

Trust me – actually, trust my mom on this one, haha! If she doesn’t have sweet potato, she will even sometimes sub in butternut squash. Both ingredients just really help give your chicken noodle soup an extra boost of flavor that you never knew you needed…until now.

Tips for Making this Soup

When it comes to making this Rotisserie Chicken Noodle Soup, there really isn’t a way to go wrong. You can let the chicken simmer for a couple hours to create the broth, or let it simmer for 30-45 minutes. Whatever you have the time for!

Make this soup yours. There’s nothing better than being known for a good chicken noodle soup. Have a different kind of noodle you prefer? Use those! Have your own secret ingredient? Add it on in! Whatever brings comfort and joy, because that’s what a good chicken noodle soup is all about.

Plus, it makes your house smell pretty darn good when you have a pot of soup simmering on the stovetop! I love using my Le Creuset Dutch Oven for this recipe.

Whether you’re fighting a cold and need a good chicken noodle soup to nurse you through it, or you are looking for a classic, comforting meal, Rotisserie Chicken Noodle Soup is here for you!

Looking for other soup recipes? Look here!

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Rotisserie Chicken Noodle Soup

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x


Rotisserie Chicken Noodle Soup is a classic chicken noodle soup recipe made simple by using a rotisserie chicken. Each spoonful is comforting and rich in flavor! A secret ingredient helps make this soup even better. Plus, you can never go wrong with the addition of egg noodles!


  • 1 whole rotisserie chicken
  • Water – enough to cover the chicken in the pot
  • 1 medium onion, diced
  • 3 celery stalks, chopped
  • 1 large sweet potato, peeled and chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 chicken bouillon cubes
  • 1 teaspoon salt
  • 12 oz frozen egg noodles, such as Reames


  1. Place the chicken in a large pot or Dutch oven and pour in enough water to cover, it’s ok if the top of the chicken is not completely covered. Add in the onion, celery and sweet potato and bring to a boil. Add in the dried rosemary, thyme, oregano, chicken bouillon cubes and salt.
  2. Reduce the heat to low and allow to simmer for at least 30 minutes or up to an hour. Remove the chicken from the soup, discard the skin and bones and lightly shred/pull apart the meat. Add the shredded chicken back into the soup.
  3. Bring the soup to a low boil over medium heat and add the egg noodles in. Allow to lightly boil for 10-15 minutes or until the noodles are cooked through and tender. Season to taste and enjoy!


  • When adding in the rotisserie chicken, I will also add in any  of the juices that are in the bottom of the rotisserie container. Leave no flavor behind!
  • If you are using dried egg noodles instead of frozen, reduce the noodle cooking time a bit.
  • If you notice that the noodles soak up too much of the broth, simply pour in more water, add in a little bit more salt and maybe another chicken bouillon cube to help balance the flavor. I do this all the time! Especially when re-heating leftover chicken noodle soup.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!




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