Grandma’s Rotisserie Chicken Noodle Soup
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Grandma’s rotisserie chicken noodle soup recipe is the best. The savory broth features healthy veggies, flavorful chicken, and the perfect amount of seasoning and herbs. This homemade soup is nourishing, warm and comforting. Like a kiss from Grandma. Make it in 30 minutes.
📌 Pin Rotisserie Chicken Noodle Soup
This is the most delicious chicken noodle soup recipe. It’s perfect for busy cooks and families. We all love homemade soup, but with fast-paced lives, there’s no time to spend hours in front of a hot stove. And that’s when Grandma’s easy chicken noodle soup recipe comes in handy. All the homemade flavor and goodness without spending much time in the kitchen.
We start with a flavorful rotisserie chicken and cube or shred the breast meat. We use organic chicken stock from the market, and classic chicken noodle soup veggies. Then we add a few more ingredients that really boost the umami flavor and brighten the taste.
We cook up this hearty homemade goodness in 30 minutes. I’ve been told over and again, that Grandma’s recipe tastes like Panera chicken noodle soup, but better. And if you enjoy Costco chicken noodle soup – Grandma’s recipe is even tastier that!
The fragrant aroma will take you back to the savory taste of the homemade chicken noodle soup made by your grandma. It was served when you were under the weather and needed some warm, healthy comfort food to help build up strength and start to feel better.
🛒 Ingredients
- Butter: For sautéing the veggies. It’s contributes a rich, delicious taste.
- Olive Oil: We use it in combination with butter for sautéing the veggies.
- Onion: A traditional ingredient for chicken noodle soup. It adds moisture, depth of flavor and a umami taste.
- Celery: Has a fresh, sharp, herbal flavor that pairs beautifully with onion, carrots and garlic.
- Carrots: An aromatic veggie that’s a traditional ingredient for chicken noodle soup.
- Garlic Cloves: Contribute an earthy, rustic taste. It goes well with the other seasonings.
- Chicken Stock: The flavorful base of our rotisserie chicken noodle soup.
- Dried Thyme: Has a strong herbal flavor that’s minty and sweet, and a little peppery.
- Turmeric: Is a healthy flavorful spice that contributes a beautiful golden color. It’s a great addition to Grandma’s chicken noodle soup recipe.
- Dried Rosemary: Has a woodsy flavor profile with notes of pepper, lemon, sage and pine. But don’t add too much, or it can dominate the flavor of the soup.
- Dried Sage: Has an earthy, slightly peppery flavor with pronounced notes of mint, lemon and eucalyptus.
- Bay Leaves: They add depth of flavor and a delicious aroma. Be sure to use leaves that haven’t been sitting in the pantry for a long time. They have a short shelf life as they tend to lose a lot of their flavor very quickly.
- Better Than Bouillon: Or granulated chicken bouillon. For greater umami flavor.
- Kosher Salt: Enhances the flavor of the other ingredients. Add it to taste.
- Ground Black Pepper: Adds a rustic taste with a bit of heat.
- Wide Egg Noodles: This type of pasta holds up well in soup.
- Rotisserie Chicken Breast: The star ingredient! Purchase a flavorful chicken from Costco or your local market. We use just the breast, but feel free to use some dark meat too.
- Lemon Juice: Brightens the flavor while adding some zing to the broth.
- Fresh Italian Parsley: Adds freshness and a pop of green color.
📖 Recipe Steps
- Add olive oil and butter to a large pot over medium-high heat. Once the butter has melted, add onion, celery, and carrots. Sauté for 4 minutes, stirring often, just until soft and tender. Add a pinch each of salt and pepper. Add garlic to the pot. Sauté for 30 seconds.
- Pour chicken stock into the pot. Add thyme, rosemary, turmeric, sage, a pinch of pepper and bay leaves. Bring soup to a boil. Stir and scrape any browned bits from the bottom of the pot. Reduce heat to medium. Stir in the bouillon. Let the soup simmer for 6 minutes to develop the flavors. Taste the broth. Add more bouillon or seasonings if needed.
- Add noodles to the pot. Reduce the heat to medium-low. Cook until the pasta is al dente (about 6 minutes). Be careful not to overcook the noodles. We don’t want them to become mushy. Immediately remove the pot from heat.
- Stir in the shredded or cubed rotisserie chicken, and the lemon juice. Do another taste test. Add more salt, if needed. Discard the bay leaves. Drizzle a little bit of olive oil over the top to give the soup a delicious savory glow. Ladle the soup into bowls and garnish with fresh parsley and ground black pepper. Serve immediately.
🧑🏼🍳 Expert Tips
- Make this recipe even faster: Chop the onions, carrots and celery in advance. Or look for a container of these pre-chopped veggies in the produce section. When you’re ready to make the pot of soup, assembly will move along swiftly.
- Avoid mushy veggies: Dice or chop the veggies in a similar size so they can all cook at the same rate. This will avoid some of the veggies from being too firm while others are mushy.
- Add more broth to leftover chicken noodle soup: Pasta soaks up a lot of moisture which can leave leftover soup thick and heavy. When rewarming leftovers, add more chicken stock or broth to rehydrate the soup to a desired consistency.
- How to keep noodles from getting soggy: If making the soup a day or more in advance, you can cook the noodles separately and add them into the soup just before serving.
- Add more veggies for a heartier soup: Try baby spinach, zucchini, canned diced tomatoes, frozen peas, frozen green beans, or frozen corn.
👩🏻🍳 Recipe FAQ
These are the most commonly-asked questions about rotisserie chicken noodle soup, and the most helpful answers for recipe success.
Egg noodles are highly recommended as they’re rich, dense, strong and pliable. They’re sturdy enough to handle sitting in broth for an extended period of time without getting mushy. But you can use another sturdy pasta like bowtie, or even tortellini.
With a cornstarch slurry. In a ramekin, mix together 1 tablespoon cornstarch with 1 1/2 tablespoons water or chicken stock until the cornstarch has dissolved. Gradually add the mixture to the soup and stir constantly (about 30 seconds to 1 minute) until you reach a desired consistency. Do not add the cornstarch directly to the soup all by itself – it must be added as a slurry to avoid clumping.
After the soup has cooled completely, transfer it to an airtight container and store it in the fridge for up to 4 days.
Rewarm it in the microwave or on stovetop. Because noodles are like little sponges, soaking up a lot of broth, you’ll need to add more chicken stock or broth to the soup.
Yes, this soup freezes well for up to 1 month. Once the soup has completely cooled, transfer it to a thick zip-top freezer bag and gently press out any excess air. Label the bag with the date. Lay the bag of soup flat in the freezer so it doesn’t take up too much space. When ready to enjoy the soup, defrost it overnight in the fridge.
🍵 More Savory Hearty Soup Recipes
During cold-weather months, there’s nothing more comforting than the taste and aroma of a warm bowl of homemade soup. Put this Texas Roadhouse Chili on rotation along with these other hearty soup recipes. Make them on Sunday for rewarming throughout the week.
- Loaded Baked Potato Soup
- Broccoli Cheddar Soup
- Bacon Cheeseburger Soup
- Homemade Cup Noodles
- Instant Pot Stuffed Pepper Soup
- Alphabet Soup
Rate This Recipe ⭐️⭐️⭐️⭐️⭐️
Flavor testers said Grandma’s recipe makes the BEST rotisserie chicken noodle soup! They loved the savory flavor of the delicious broth, with the perfect combination of herbs and spices. Using a rotisserie chicken made assembly quick and easy.
If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.
Homemade Chicken Noodle Soup
- Total Time: 30 minutes
- Yield: 8 Servings 1x
Description
Grandma’s rotisserie chicken noodle soup recipe is the best. It’s nourishing, warm, savory and comforting. Make a pot in 30 minutes.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 ribs celery, sliced
- 3 large carrots, peeled and sliced
- 3 cloves garlic, pressed or minced
- 12 cups chicken stock (or chicken broth)
- 1 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon turmeric, or more if desired
- 1/8 teaspoon dried sage
- 2 bay leaves
- 1 teaspoon Better Than Bouillon (or granulated chicken bouillon), or to taste
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 1/2 cups uncooked wide egg noodles
- 4 cups rotisserie chicken breast, roughly chopped or shredded
- 1 tablespoon lemon juice, or more to taste
- 1/4 cup fresh Italian parsley
Instructions
- Add olive oil and butter to a large pot over medium-high heat. Once the butter has melted, add onion, celery, and carrots. Sauté for 4 minutes, stirring often, just until soft and tender. Add a pinch each of salt and pepper. Add garlic to the pot. Sauté for 30 seconds.
- Pour chicken stock into the pot. Add thyme, rosemary, turmeric, sage, a pinch of ground black pepper, and bay leaves. Bring soup to a boil. Stir and scrape any browned bits from the bottom of the pot. Reduce heat to medium and stir in the bouillon. Let the soup simmer for 6 minutes to develop and deepen the flavors. Taste the broth. Add more bouillon or seasonings if needed.
- Add noodles to the pot. Reduce the heat to medium-low. Cook until the pasta is al dente (about 6 minutes). Be careful not to overcook the noodles. Immediately remove the pot from heat.
- Stir in the shredded or cubed rotisserie chicken, and the lemon juice. Do another taste test. Add more salt, if needed. Discard the bay leaves. Drizzle a little bit of olive oil over the top to give the soup a delicious savory glow. Ladle the soup into bowls and garnish with fresh parsley and ground black pepper. Serve immediately.
Equipment
Buy Now → Notes
- How to keep noodles from getting soggy: If recipe prepping this soup a day or more in advance, you can cook the noodles separately, then add them to the soup just before serving.
- Want a heartier soup? Add more veggies. Try baby spinach, zucchini, canned diced tomatoes, frozen peas, frozen green beans, or frozen corn.
- How to store leftover chicken noodle soup: Once the soup has cooled completely, transfer it to an airtight container and store it in the fridge for up to 4 days.
- Prep Time: 12 Minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Rotisserie Chicken Noodle Soup 👉🏻 Join the Convo
Are you looking forward to making this delicious savory recipe? Do you have fond memories associated with your Grandma’s chicken noodle soup? Share your thoughts in the comments below. I’d love to hear from you.
Made this soup again for my Crafting group. Everyone loved it! And not hard to put together. Made it in my crock pot this time because I needed to keep it warm for an extended period of time. This is now my go to recipe for chicken noodle soup!
This soup looks delicious! I was just wondering about the flavor of turmeric in the soup – can you taste it or does it just provide color? Thank you very much!
Hello Erin. The turmeric has a very gentle taste in this yummy chicken soup! Add it slowly, and do a taste test before adding more. I hope you enjoy the recipe!
A Delicious and nutitious chicken noodle soup. I’ve never added turmeric to my chicken soup, but what a splendid ingredient! The broth looks richer and the healing properties of turmeric make it a beneficial addition. I love fresh thyme and fresh parsley, so I used fresh herbs in my soup.
This soup is so easy, do you have a suggested way to make it more of a creamy chicken?
Good morning Georgya. To make creamy chicken noodle soup start by whisking in 2 tablespoons cornstarch along with 1 cup half-and-half cream. Depending on how creamy and thick you want your soup, make any needed adjustments from there! I hope you enjoy this yummy recipe. :-)
I really need to get my hands on this recipe! I love loveloveee noodles and crave it so much in these cold winter months :)
Thank you Deb! I hope you love this soup as much as I do.
My kids love Chicken Noodle Soup, its great for the few chilly days we get in North Carolina. Thanks for this recipe. Ill try it.
Chicken Noodle Soup is one of those comfort foods that make me feel so good no matter what. Homemade is always so much better and this looks amazing!
Preparing noodles soup like these will be a delight. These really looks tasty and nourishing..
These really looks tasty and nourishing.. Preparing noodles soup like these will be a delight.
Nothing beats a homemade soup in the winter months! This was my favourite kind growing up.
I love homemade soups especially chicken noodle soup. It reminds me of my youth at grandmothers during the summers.My recipe cards are growing.
I love many types of soups. I recall that when I was growing up back in the Dominican Republic, I used to ask my mother to prepare homemade chicken noodle soup. Your recipe is very similar to hers and I want to prepare it for my family.
The color of this soup looks so yummy and rich. How chicken noodle soup should be!
oh em gee these look good! I love noodle soup! It is perfect for winter: so warm and filling! Adding chicken to it is perfect! This post is making me so so hungry! xx corinne
This is the perfect soup to have when you are not feeling that great and you feel that a cold is imminent. It’s so easy to make as well and so yummy.
Oh now this sounds delicious I have to admit to being a partial to chicken noodle soup and this sounds like a fantastic recipe to try!
Perfect timing on this classic. With the flu going around, chicken noodle soup is always a staple for helping you overcome the sick days.
You are so right, chicken soup is best when it’s homemade. I love how you used rotisserie chicken in your recipe, this makes it so much easier to make. A big pot of this delicious looking soup would be lovely to make today as it’s still cold and rainy where I live.
Homemade chicken noodle soup is the best! Especially for the kids when they aren’t feeling good!
Oh wow!! This looks so yummy. I recently made a chicken noodle soup recipe myself. So yummy
I love chicken soup. I usually make it with alphabet pasta cause it’s so fun and makes my day, but this one looks amazing as well.
This is the perfect comfort food when you’re feeling under the weather! I’ve always loved chicken noodle soup and so has the kids. I can’t wait to make this for the whole family!
This soup looks so good! I always love a bowl of soup when it’s cold out. Or when I’m sick. It’s been chilly here, so I’ll have to make this soon!
This soup looks so good! I always love a bowl of soup when it’s cold out. Or when I’m sick. It’s been chilly here, so I’ll have to make this soon!
This looks so delicious!! I love hearty soups!
xo
Taylor
Yum! This soup looks amazing. There is nothing like a big bowl of hot chicken noodle soup, especially when you are feeling a bit under the weather.
It’s a cold day in Michigan, and this chicken soup sounds amazing! I’d love to give it a try while the weather is still cold.