This easy leftover rotisserie chicken noodle soup takes less than an hour to make and is the ultimate comfort food — perfect for busy weeknights.
There’s a chill in the air where I live, and I even turned the furnace on the other day. After a long, hot summer of grilling and mosquitoes, I’m ready to trade the barbecue for warm, comforting meals. Soup, anyone?
That said, I make soup year-round. This Easy Leftover Rotisserie Chicken Soup is especially convenient because it’s fast and uses cooked chicken you already have on hand. It’s simple enough for lunch or dinner and still feels like a soothing, homemade bowl of comfort.
Lovely and easy with a very appetizing aroma — and quick.
– Emma
How to make Leftover Rotisserie Chicken Noodle Soup:
This recipe is fast because it starts with cooked rotisserie chicken rather than a raw bird or homemade stock. Remove bones and skin, shred or cut the meat into bite-sized pieces, and set it aside.
There’s a bit of chopping: dice carrots, celery, and onion. If you want to skip that step, frozen mirepoix (carrots/celery/onion mix) works great and saves time — you’ll usually find it in the frozen vegetables aisle.
Rotisserie Chicken FAQs:
Can I use another type of leftover cooked chicken for chicken noodle soup?
Yes. Any leftover cooked chicken or turkey will work. You can also cook frozen chicken breasts specifically for this soup. Aim for about 1 pound of cooked meat to add to the pot.
Where do I buy the best rotisserie chicken?
Rotisserie chickens are sold ready-to-eat in the deli or hot food section of most grocery stores. Seasonings and sizes vary by store. Prices are often reasonable, and some markets discount chickens from the previous day.
If you want a hot chicken from the deli, visit after the store’s rotisserie birds are ready — often mid-morning or later.
Leftover Rotisserie Chicken Noodle Soup Ingredients:
- Olive oil — or any neutral cooking oil
- Carrots — peeled and diced
- Celery — diced; slightly limp celery is fine for soup
- Yellow onion — diced
- Alternatively, use 4 cups frozen mirepoix to skip chopping
- Kosher salt — or MSG-salt if you prefer
- Garlic — minced
- Freshly ground black pepper
- Dried thyme
- Bay leaf
- Chicken stock — store-bought, reduced-sodium, or homemade
- Dried pasta or egg noodles — any type you have; see notes about volume vs. weight
- Meat from rotisserie chicken — about 1 pound, bones and skin removed
Want more Easy soup recipes?
Leftover Rotisserie Chicken Noodle Soup Nutrition Notes:
To make the soup gluten-free, use gluten-free pasta or substitute an equal amount of rice. The recipe as written is dairy-free.
This soup contains protein, vegetables, and carbs and can serve as a complete meal. Serve with fresh bread or a green salad to make it heartier if desired.
Easy Leftover Rotisserie Chicken Noodle Soup
Equipment
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1 Large Saucepan or Dutch Oven
Ingredients
- 1 Tablespoon olive oil
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 1 medium yellow onion, diced
- ½ teaspoon kosher salt (or MSG-salt)
- 2 medium cloves garlic, minced
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme
- 1 bay leaf
- 8 cups chicken stock
- 6 ounces dried pasta or egg noodles
- 1 pound meat from rotisserie chicken, bones and skin removed, cut into bite-sized pieces
Instructions
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Heat 1 tablespoon olive oil in a Dutch oven or large saucepan over medium-high heat. Add the diced carrots, celery, and onion with ½ teaspoon kosher salt and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Stir in minced garlic, ½ teaspoon freshly ground black pepper, and ¼ teaspoon dried thyme; cook until fragrant, about 1 minute.
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Slowly pour in 8 cups chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a boil, then add 6 ounces dried pasta or egg noodles and 1 bay leaf. Reduce heat to medium and simmer 10–12 minutes until the pasta is tender.
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Stir in the chicken and cook until heated through, 3–5 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf and serve hot.
Nutrition
Carbohydrates: 37 g
Protein: 31 g
Fat: 12 g
Sodium: 532 mg
Notes
Pasta volume depends on shape. Very small pastas (alphabet, small elbows) take less space by volume; weigh pasta for the most accurate measurement. Six ounces by weight equals roughly 1–2 cups by volume depending on the shape.
For a gluten-free version, use gluten-free pasta or swap in an equal amount of rice.
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