Rotisserie Chicken Noodle Soup

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Prepare a nice home cooked meal during the winter monsoon going through the country right now and try out this easy yet delicious chicken noodle soup! A classic recipe, Southern Living throws a simplified twist by using a rotisserie chicken, saving you time with cooking!

Rotisserie Chicken Noodle Soup

2 tablespoons extra-virgin olive oil

1 medium-size (9 oz.) yellow onion, chopped (about 2 cups)

3 medium carrots, thinly sliced (about 1 cup)

2 large celery stalks, chopped (about 1 cup)

2 large garlic cloves, minced (about 1 Tbsp.)

1 rotisserie chicken, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken)

8 cups lower-sodium chicken broth

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 cups uncooked wide egg noodles

Chopped fresh flat-leaf parsley


Sauté onions, carrots, celery and garlic in extra-virgin olive oil in a Dutch oven over medium heat. Stir often until the veggies are nice and soft, approximately 8 minutes.

Add in the broth, shredded chicken, and seasonings. Bring the soup mixture to a boil before simmering for 6 minutes while the flavors develop.

Add in the egg noodles. Cook until noodles are tender over medium heat for approximately 6 minutes. Season with salt and pepper.

Ladle the chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve with a slice of toasted bread or saltine crackers.


Nominated for Loan Officer of the Year by ASREB in 2017 and a Mortgage Loan Officer since 2013, Shane holds more than 30 years of customer sales and service career experience, Gilbert-based Shane Christopher serves as a Mortgage Advisor with Geneva Financial. He is renowned—and respected—for a hometown attitude of service with a smile and treating clients like family.