Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

Print

Rotisserie Chicken Noodle Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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! 

  • Author: Kylie
  • 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

Units Scale
  • 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

  1. Heat 2 tablespoons butter over medium-high heat in a large pot.
  2. 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.
  3. 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.
  4. Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
  5. Add the remaining chicken stock, 4 cups uncooked pasta, 2 cups shredded rotisserie chicken, and a couple pinches of salt and pepper.
  6. 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.
  7. 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!
  8. 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.

Find it online: https://midwestfoodieblog.com/one-pot-rotisserie-chicken-soup/