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Rotisserie Chicken Noodle Soup

~ This quick and easy Rotisserie Chicken Noodle Soup has plenty of shortcuts and make-ahead options, and it’s freezable, too! So hearty and comforting – just what we all need on a cold day … or when the sniffles unexpectedly strike! (Originally published as Quick & Easy Chicken Noodle Soup with Rotisserie Chicken.) ~

Pinnable photo with a text overlay of the recipe name, and a closeup of one bowl of chicken noodle soup in the forground, with sliced bread and another bowl of soup in the background.

This Recipe Is:     Ready in 30 Minutes or Less    Freezable    Make Ahead  

Hero shot of this Rotisserie Chicken Noodle Soup recipe, with one bowl full in the foreground, and another in the background, with slices of grainy bread and a spoon visible to the sides.

Quick, easy chicken noodle soup. Totally what we all need this time of year, as the snowflakes swirl in bitter arctic gusts, and sniffles and coughs blaze a rampaging course through every school and office (heading straight for you).

Yes. This soup is warm, simple, comfort.

And it’s lickety-split quick. 

Overhead closeup of half of a white soup bowl full of the Rotisserie Chicken Noodle Soup recipe, so you can really see the individual ingredients like carrots, chicken, noodles, etc.

Why I Make (and Love!) This Shortcut Soup

I have this image of my idealized self, where I have a big pot of warm-your-soul soup burbling away, as I use Florence Nightingale-type healing powers to care for my poor, dear, sick family whenever colds may strike.

Sure. Nice try, idealized self.

I don’t know about you, but when the school nurse calls to tell me I need to pick up a sick kiddo, I generally haven’t planned ahead to fire up a long-simmering chicken noodle soup.

My real-world self dashes past the grocery store on the way to the school, nabbing cold medicines that we apparently ran out of (but no one bothered to add to my shopping list), along with the ingredients to throw this shortcut Rotisserie Chicken Soup together in the few minutes I’ll have back at home (before the nurse inevitably calls again to tell me kid #2 just succumbed).

When we need chicken noodle soup, we need it NOW. My real-world self knows this.

One bowl filled with this soup recipe, with a spoon dipped into it and crackers and pretty, raw carrots in the background.

But the little idealized self lurking inside me wants it to be lovingly homemade, not that gloppy processed-tasting stuff that dumps from a can.

This version of delicious shortcut chicken noodle soup is where the two “me’s” meet … real-world-quick-and-easy meets idealized-self-homemade.

I feel like a parenting hero (inwardly patting myself on the back – mom saves the day in the face of virus-induced doom), and I chalk up a win for the day.

Which is awesome, because I know by tomorrow, I’ll be personally enjoying the cold my kids just dragged home to me. Yay. Lucky I made a big batch of this chicken soup!

So let me give you the low-down on some little tricks and tips here … and you can be a family hero, too!

The Right Noodle for Chicken Soup

Although many homemade chicken noodle soup recipes are made with squiggly egg noodles, we prefer using a more bite-sized, small pasta shape like elbows. Entirely up to you – use whatever pasta shape you prefer. There’s really no right answer!

Ingredients for this rotisserie chicken noodle soup (whole carrots and celery, uncooked noodles, rotisserie chicken, etc.) before being chopped.

We definitely do recommend, though, that you choose a 100% whole-grain pasta for the boost in nutrition and fiber.

The Perfect Broth for This Rotisserie Chicken Soup

My idealized self not only imagines long-simmering soups … ideal me also lovingly makes my own homemade chicken broth, carefully freezing it as the perfect base for my soup and casserole recipes.

Buuuuuutttttt … until real-world me finds the time for truly from-scratch, homemade, I feel totally ok about purchasing store-bought broth, as long as it’s the healthiest I can find.

A 2-cup glass measuring cup full of chicken broth, with other ingredients in the background, ready to make this easy chicken noodle soup.

I almost always use fat-free, reduced-sodium chicken broth, adjusting the salt at the end of cooking as needed. In fact, if you’re interested in the “why’s” behind our recipe creation, I actually wrote an entire post about the difference between reduced-sodium broth and “regular” (and why we think you should use low-sodium broth in most recipes). There’s actually more to it than you’d probably guess! Anyway

For this Rotisserie Chicken Soup, with such simple ingredients, just the right final hit of seasoning from the salt will make all the difference in taking this soup from good to fantastic. But the exact right amount can vary based on your family’s tastes, and also on the brand of broth you choose – reduced-sodium broths can vary pretty significantly in the amount of salt they contain.

So, as I direct in the recipe card directions, it’s important to taste this soup at the end of cooking, and adjust the salt so the flavors truly pop.

Closeup of a black ladle full of this Rotisserie Chicken Soup, with the soup pot out of focus beneath it.

One other note on selecting chicken broth. You might be surprised that some brands include less-desirable ingredients like MSG, so be sure to read the ingredient lists.

Alternatives to Rotisserie Chicken

Do you have to make this chicken soup with rotisserie chicken?

Nope, you sure don’t.

Any cooked chicken breast should do, as long as it’s not overly seasoned with marinades or spices.

If you’re cooking chicken for another purpose anyway, you could certainly make extra so you have enough chicken for this soup, too! Easy-peasy with a little planning!

But, since cold viruses just aren’t usually kind enough to allow for convenient advanced planning, I usually find that snagging a rotisserie chicken is my best bet on short notice. When I need quick chicken noodle soup … I need it stat!

Overhead photo of a white bowl full of this rotisserie chicken soup, with whole grain crackers and a spoon alongside.

What To Do with Rotisserie Chicken Leftovers

If you do grab a rotisserie chicken for this soup, you’ll probably be left with quite a bit of dark meat and other bits of chicken that aren’t needed for this soup recipe, which calls for just 2 cups of rotisserie chicken.

So, what to do, what to do with that extra rotisserie chicken?

We’ve got lots of ideas!

We actually have an entire post with a whole list of rotisserie chicken recipes, and many of them will work perfectly well with either dark meat or white breast meat. (Mmmmm … Healthy Chicken Salad, Chicken Parmesan Wraps, Rotisserie Chicken Tacos … and so many more!)

Or, if you have a dog, we’ve got another solution! Check out our recipes for Chicken and Biscuits Homemade Dog Treats and 2-Ingredient Frozen Dog Treats! They both brilliantly use up that leftover rotisserie chicken … and trust me … your pooch will thank you!

Make-Ahead Tips (aka How to Make Easy Chicken Noodle Soup Even MORE Easy!)

Just got a bad feeling that a cold is looming (or maybe you’ve got a top-notch crystal ball)? You can prep a lot of the ingredients for this soup a day or two ahead, chopping the veggies and rotisserie chicken, and stashing them in the fridge.

Carrots on a cutting board, with one being chopped into circles the right size for using in this chicken noodle soup.

When the sniffles strike … voilà! You’re ladling out soup in moments!

That’s actually one of the best shortcut reasons to use precooked or rotisserie chicken in this recipe – you can have it chopped and waiting so your soup’s done even faster!

Added bonus: this Rotisserie Chicken Soup refrigerates and freezes really well, so you can also make it ahead to have at-the-ready. As with any noodle soup, though, the noodles will continue to soften a bit, so if you’re specifically making this ahead of time, you may choose to cook the noodles just a bit to the al dente side. Either way, though, it’s absolutely delicious!

Alrighty then … you’re armed and ready!

Whether you make this ahead and freeze it, or dash madly through the grocery store on your way to the school nurse … when winter germies come a’callin’, you’ll be the idealized-self, parent-hero of your dreams!

Overhead photo of two white, handled bowls full of this soup recipe, with spoons and slices of whole-grain bread nearby.

Like a cozy, comforting hug, this easy Chicken Noodle Soup is just what you’ll need to battle the winter chill and all the sniffles that come with it!

Stay warm out there, friends!

Rotisserie Chicken Noodle Soup

Rotisserie Chicken Noodle Soup

Yield: About 8 1/2 cups
Prep Time: 9 minutes
Cook Time: 21 minutes
Total Time: 30 minutes

This Quick and Easy Rotisserie Chicken Noodle Soup has plenty of shortcuts and make-ahead options, and it’s freezable, too! But it's still hearty and comforting – exactly what we all need on a cold day … or when the sniffles unexpectedly strike!

  Ready in 30 Minutes or Less    Freezable  •  Make Ahead  


  • 1 teaspoon extra virgin olive oil
  • 1/2 cup small, thinly sliced celery (from about 1-2 stalks)
  • 1/2 cup finely chopped sweet onion (about 1/4 of a large onion)
  • 2/3 cup small, thinly sliced (peeled) carrot (about 2 thin carrots)
  • 64 ounces fat-free, reduced-sodium chicken broth
  • 2 cups shredded or chopped rotisserie chicken breast (see note)
  • 1 tablespoon dried parsley
  • 4 ounces whole wheat elbow pasta (or other small shape)
  • 3/4 teaspoon kosher salt (or to taste)
  • Optional: minced fresh parsley, for garnish


  1. In a large soup pot, heat oil briefly over medium heat. Add celery, onion, and carrots. Cook for 5 minutes, stirring occasionally to prevent browning.
  2. Add broth, chicken, and dried parsley. Cover and bring soup to a simmer. Simmer for 5 minutes, and then increase heat to bring soup to a boil. Once boiling, add pasta and continue gently boiling (covered) until pasta is done (following time recommendation on pasta package).
  3. Taste and season with salt, as needed, so the flavors pop. (This can vary a bit depending on your brand of chicken broth, but we find approximately 3/4 teaspoon typically works well.) Garnish with fresh parsley if desired.


Chicken: A standard grocery store rotisserie chicken should yield about 2 cups of chopped or shredded breast meat. But, there is definite variation, and if your bird is a bit on the smaller side, you may need to also include a little dark meat to yield 2 full cups.

Make-ahead and freezing tips: You can chop the vegetables and chicken earlier in the day or the day before, covering and refrigerating vegetables and chicken separately until you're ready to make this soup. In addition, this soup rewarms well later. The noodles will soften a bit more upon standing, but are still delicious. In addition, this soup also freezes well.

Nutrition Information:
Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 205

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens


  1. Made this today and it was delicious. Added a squeeze of lemon juice, some garlic and ginger at the start. Loved it!

    1. I’m so happy you enjoyed it, Caroline! And thanks for sharing your yummy additions – I love when readers inspire each other, swapping their own personal twists on recipes! 😀 ~Shelley

  2. Love this recipe. Just finding it due to the cold here in south Texas is unusual and unpredictable the past few years. My husband and I was looking for something quick and hardy to make. This hit the spot. The only thing I did different was cook the noodles separate and add them to the bowl so they would not be too soggy when reheating. Also, that way I can do rice the next time.

    1. I’m really happy you found this recipe and enjoyed it so much, Valerie! (Although I’m sorry it’s because you guys are having a cold snap.) I think you’re right that it would also be delicious with rice – or even with another grain like quinoa. If you’d like to give rice a try (with a slightly different, creamy take on this type of soup), you might also enjoy our Turkey Rice Soup, which I often make with rotisserie chicken the same way I do in this Chicken Noodle Soup. Another yummy idea to keep you warm when the temps are chilly! 😀 ~Shelley

  3. Made it when the entire family was sick including myself, ohh was it delicious since then we still follow your recipe but instead of parsley we substituted lemon & cilantro just so it’s more like my old stand by homemade which took way to long to cook !! This is my new go to anytime Chicken soup recipe!! We love it

    1. I’m so very sorry to hear your entire family was sick – that’s awful! But I’m happy this recipe was a bit of a bright spot for all of you, and I’m thrilled that it’s become your go-to Chicken Noodle Soup recipe now – that’s awesome! Thank you for taking the time to leave such sweet feedback – I truly appreciate it! Have a lovely week! ~Shelley

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