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
- 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes