One-Pot Rotisserie Chicken Soup
This creamy one-pot rotisserie chicken soup comes together in about 45 minutes with super simple, pantry staple ingredients. It’s perfect for those chilly nights when you want something comforting and hearty that has maximum flavor with minimal effort!
Easy Rotisserie Chicken Noodle Soup Recipe
Rotisserie chicken is the secret ingredient that makes this chicken noodle soup a breeze to throw together even on a busy weeknight! This chicken soup has all the classic flavors you love in half the time with a splash of cream to give it a rich, luxurious texture!
Ingredients for Rotisserie Chicken Soup
- butter
- mirepoix (onion, carrot, celery)
- garlic
- Italian seasoning + ground sage
- flour
- chicken stock
- extra-wide egg noodles
- rotisserie chicken
- heavy cream
- balsamic vinegar
How to Make Rotisserie Chicken Noodle Soup
Heat butter in a large pot and add onion, carrot, and celery. Saute for 7-8 minutes then add garlic, Italian seasoning, ground sage, and flour. Cook for 2 minutes, stirring frequently.
Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
Add the remaining chicken stock, uncooked egg noodles, shredded rotisserie chicken, and a couple pinches of salt and pepper.
Simmer until the pasta is al dente. Stir in heavy cream and balsamic vinegar. Season to taste with salt and pepper.
Garnish with sliced chives and enjoy!
Tips for Making the Best Rotisserie Chicken Soup
- Season moderately. The ingredients in this soup are simple, so be sure to season with salt and pepper throughout the cooking process. Salt and pepper will go a long way in boosting the overall flavor of the soup.
- Switch up the herbs to suit your taste. I love the combo of Italian seasoning and sage but if you prefer dried basil or dried oregano, use that instead!
- Skip the cream if you want! A splash of heavy cream is my favorite finish to any chicken soup, but if you like a brothy chicken noodle soup, then leave out the cream.
Make-Ahead Instructions
- This chicken noodle soup recipe is a great make-ahead meal!
- The only downside is that the noodles will continue to soak up the broth as they sit.
- If you’re planning to make this soup days in advance, I recommend storing the noodles separately from the broth.
Storing Leftover Chicken Noodle Soup
- Store leftover chicken noodle soup in an airtight container in the fridge for up to 4 days.
- Remember to store the noodles separately if you won’t be enjoying the soup in the next day or so.
Not Great for Freezing
- I don’t recommend freezing this chicken noodle soup recipe.
- The texture of the noodles won’t be great when they’re frozen, then thawed, and reheated.
- However, you can freeze the broth, veggies, and chicken and then add cooked noodles to the broth when you’re ready to serve instead!
Reheating Rotisserie Chicken Soup
- Reheat chicken noodle soup in a saucepan over medium heat until warmed through.
- Season to taste with salt and pepper before serving.
Try these easy chicken recipes next!
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Rotisserie Chicken Noodle Soup
This creamy one-pot rotisserie chicken soup comes together in about 45 minutes with super simple, pantry staple ingredients. It’s perfect for those chilly nights when you want something comforting and hearty that has maximum flavor with minimal effort!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground sage
- 1/4 cup all-purpose flour
- 6 cups chicken stock (or chicken broth)
- 4 cups uncooked extra-wide egg noodles
- 2 cups shredded rotisserie chicken
- 1.5 cups heavy cream
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
- sliced chives for garnish
Instructions
- Heat 2 tablespoons butter over medium-high heat in a large pot.
- Add 1 diced onion, 1 cup sliced carrot, 1 cup sliced celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 7-8 minutes.
- Turn down heat to medium-low. Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, 1/2 teaspoon ground sage, 1/4 cup flour, and a couple pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
- Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
- Add the remaining chicken stock, 4 cups uncooked pasta, 2 cups shredded rotisserie chicken, and a couple pinches of salt and pepper.
- Turn heat to medium-high, cover the pot, and bring to a simmer. Reduce heat and simmer over low heat for about 3-5 minutes or until the pasta is al dente. Stir every couple of minutes so the pasta doesn’t stick to the bottom of the pot.
- Stir in 1.5 cups heavy cream and 1 teaspoon of balsamic vinegar. Season to taste with salt and pepper. Garnish with sliced chives and enjoy!
- If you loved this recipe, leave a 5-star review and rating!
Notes
-
- Season moderately. The ingredients in this soup are simple, so be sure to season with salt and pepper throughout the cooking process. Salt and pepper will go a long way in boosting the overall flavor of the soup.
-
- Switch up the herbs to suit your taste. I love the combo of Italian seasoning and sage but if you prefer dried basil or dried oregano, use that instead!
-
- Skip the cream if you want! A splash of heavy cream is my favorite finish to any chicken soup, but if you like a brothy chicken noodle soup, then leave out the cream.
Nutrition
- Serving Size: 1/8 of the soup
- Calories: 430
- Sugar: 6.6 g
- Sodium: 315.6 mg
- Fat: 16.3 g
- Carbohydrates: 48.9 g
- Fiber: 2.8 g
- Protein: 21 g
- Cholesterol: 64.7 mg
