Name: Easy Chicken Noodle Soup with Rotisserie Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 8 ounces egg noodles; 1 tablespoon melted butter; 2 tablespoons olive oil; 1 cup white onion, diced (1 medium onion); 1 cup celery, diced (about 2 stalks); 1 cup carrots, diced (2 medium carrots); 2 cloves garlic, minced; Kosher salt and freshly ground black pepper, to taste; 4 cups chicken stock, homemade or store-bought; 2 cups shredded chicken (from rotisserie chicken); Fresh parsley, for garnish; Crackers, for serving; Optional: 2 large eggs (for soft-boiled topping)

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This quick and hearty chicken noodle soup is my go-to when I want comfort in a bowl without spending hours in the kitchen. Using a rotisserie chicken keeps the process simple while still delivering the cozy, homemade flavors I love.

Easy Chicken Noodle Soup with Rotisserie Chicken

Why You’ll Love This Recipe

I like this recipe because it feels like the classic chicken noodle soup I grew up with, but it comes together in just 30 minutes. I don’t have to cook chicken from scratch, and I can even prep the veggies ahead of time to make things faster on a busy night. Adding a soft-boiled egg on top is an optional twist I enjoy when I want to make the soup richer. It’s filling, family-friendly, and perfect for chilly days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the soup:

8 ounces egg noodles
1 tablespoon melted butter
2 tablespoons olive oil
1 cup white onion, diced (1 medium onion)
1 cup celery, diced (about 2 stalks)
1 cup carrots, diced (2 medium carrots)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
4 cups chicken stock, homemade or store-bought
2 cups shredded chicken, from a rotisserie chicken
Fresh parsley, for garnish
Crackers, for serving

For the soft-boiled eggs (optional):

2 large eggs

Directions

Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and toss with melted butter.
In a separate large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Cook 4 to 5 minutes until softened. Stir in garlic, salt, and pepper, and cook for another minute.
Add chicken stock and bring to a simmer. Stir in shredded chicken and cook for a few minutes until warmed through. Taste and adjust seasoning.
If making soft-boiled eggs, add 1/2 inch of water to a medium pot and bring to a rapid boil. Add eggs, cover, and cook for 6 1/2 minutes. Remove from heat, run under cold water, peel, and set aside.
To assemble, divide the noodles into bowls, ladle soup over the top, and add an egg if using. Garnish with parsley and serve with crackers.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 20 minutes to cook, so dinner is ready in 35 minutes.

Variations

I sometimes swap egg noodles for rice or small pasta shapes if that’s what I have on hand. Leftover turkey works well instead of chicken, especially after the holidays. When I want extra veggies, I stir in peas, spinach, or corn at the end. If I crave spice, I add a pinch of red pepper flakes or a splash of hot sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. Since the noodles soak up broth quickly, I often keep them separate and add them to the soup just before serving. For longer storage, I freeze the soup without noodles for up to 3 months and cook fresh noodles when I reheat it. To reheat, I warm the soup gently over medium heat until hot and steaming.

FAQs

Can I use homemade chicken instead of rotisserie chicken?

Yes, I often use leftover cooked chicken if I have it on hand. I just shred about 2 cups and add it in place of rotisserie chicken.

How can I keep the noodles from getting mushy?

I like to cook the noodles separately and add them to each bowl right before serving. This keeps them firm, even when I store leftovers.

Can I make this soup ahead of time?

Yes, I usually prepare the broth with vegetables and chicken ahead, then cook the noodles fresh when I’m ready to serve. That way, the soup still tastes freshly made.

What’s the best stock to use for this recipe?

I find that homemade chicken stock gives the richest flavor, but good-quality store-bought stock works perfectly when I’m in a hurry.

Can I skip the eggs?

Of course. I like the richness they add, but the soup is just as delicious without them.

Conclusion

This easy chicken noodle soup with rotisserie chicken is my solution for a comforting meal that doesn’t take all day to make. It’s warm, hearty, and adaptable depending on what I have in the kitchen. Whether I’m serving it to my family or making a quick pot just for myself, it always feels like the perfect cozy dinner.