fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of Grandma's homemade chicken noodle soup.

Homemade Chicken Noodle Soup


Grandma’s rotisserie chicken noodle soup recipe is the best. It’s nourishing, warm, savory and comforting. Make a pot in 30 minutes.


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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