Grandma’s rotisserie chicken noodle soup recipe is the best. It’s nourishing, warm, savory and comforting. Make a pot in 30 minutes.
- 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
- 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.
- 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
Keywords: Grandma's Rotisserie Chicken Noodle Soup, Rotisserie Chicken Noodle Soup, Grandma's Chicken Noodle Soup Recipe, Homemade Chicken Noodle Soup