This post may contain affiliate links.
Packed full of flavor and ready in just around 30 minutes, this Rotisserie Chicken Noodle Soup hearty, tasty and comforting!
Chicken Noodle Soup with Rotisserie Chicken, normally a time-consuming soup is made easy using store-bought rotisserie chicken.
This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
It’s that time of year where I just want all the soups and stews and chilis and warm and comforting goodies!
I absolutely love having a nice, warm, dish like this for lunch every day of the week! Comforting foods are something I live and breathe for and this Chicken Noodle Soup is one of them.
WHY THIS RECIPE WORKS:
- Using a precooked rotisserie chicken makes it quick and easy to whip up!
- With fresh herbs it really brings out the flavor of this soup.
- You can easily double this recipe to make for larger crowds!
This soup is loaded with veggies, chicken, and of course, noodles! I used No Yolks noodles in mine because that’s just what I grew up on and what I’ve always used.
No Yolks are comforting for me, not only are they delicious but they are a kitchen staple in my family. We use them in soups like this one, to casseroles or even as a bed for recipes like my Steakhouse Beef Tips with Noodles.
Some of my favorite soup recipes that we have on our site include Vegetable Tortellini Soup, French Onion Soup and The Best Tomato Soup!
There is no joking around with soups in this house, we absolutely love them any way that we can get them especially this Rotisserie Chicken Noodle Soup!
What I love about them now as a grown-up is one, how versatile they are, and two that they are a healthy egg noddle alternative.
No Yolks are made from egg whites, with no cholesterol, and are low in fat and sodium.
For today’s chicken soup with rotisserie chicken recipe, I cook the noodles separately from the soup so I can add them in right at the end, straight in the serving bowl. No Yolks are high-quality noodles that cook up smooth, firm and fluffy every time.
How to make Rotisserie Chicken Noodle Soup:
-
In a large pot, over medium heat, add the olive oil, onion, carrots, and celery. Sautee stirring occasionally for 3 minutes. Add the garlic and bay leaf, saute an additional 2 minutes until fragrant.
-
Add the potato, thyme, chicken stock, bouillon, pepper, and chicken to the pot. Stir to combine. Bring to a boil, reduce to a simmer and simmer for 15-20 minutes or until the potatoes are cooked through.
-
While the soup is simmering, prepare the No Yolks according to the back of the bag.
-
To serve, add the desired amount of noodles to a bowl, add soup on top, stir to combine.
This soup recipe is so easy, anyone can make this! I really think this is a beginner level soup, but it is so good even the most seasoned cook will make it over and over again!
We make it over and over again, and the fact that it uses rotisserie chicken is one of my favorite parts because I can easily run to the store and grab one!
HOW TO STORE:
Rotisserie Chicken Noodle Soup should be stored in the refrigerator as it contains chicken and shouldn’t be left out at room temperature for very long.
To store this you can place it in an airtight container such as a Tupperware container or even a heavy duty ziptop bag and it should keep in the refrigerator 3-4 days.
If you are wanting to freeze this soup you can do that as well! Let the soup cool completely then again add to an airtight container then place in the freezer.
It should last in the freezer for about for up to about 3 months, the noodles when reheating or defrosting do get mushy over time, so if you want a better soup add the noodles after you freeze and thaw.
I don’t have a rotisserie chicken available, are there any alternatives?
Yes! You can use any leftover chicken that you have, as long as there is not a heavy sauce on it.
Any leftover roasted or baked chicken will work perfectly in this recipe! If you have raw chicken on hand, I suggest baking it until cooked through or you can even boil the chicken first in the stock for the soup, take it out, shred or dice it and add it back in the pot.
Cooking any chicken for this recipe, will, of course, add more time on to the overall cook of the soup, so keep that in mind.
I like my soup loaded with veggies, any suggestions for added veg for this recipe?
Some of my favorite vegetables to add include:
- Bell peppers
- Zucchini
- Squash
- Beans, especially lentils
All of those would be perfect in this Chicken Noodle Soup Recipe, you can be as creative as you like, there is no stopping point.
Tips and Tricks:
- This recipe calls for you to cook the noodles separately, if you are in a pinch you can cook them in the broth itself.
- Chicken Noodle Soup can be frozen, see my tips above.
- Using fresh herbs really brings out the flavor of this soup, so I always recommend using them!
- Easily double this batch to make more or freeze some for later.
- You do not need to use rotisserie chicken for this recipe, it is more for ease.
If you are looking for a great comforting dish then you need to try out this Rotisserie Chicken Noodle Soup, it will be come your new favorite!
If you like this recipe you might also like:
If you’ve tried this ROTISSERIE CHICKEN NOODLE SOUP let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Rotisserie Chicken Noodle Soup (30 minutes!)
Ingredients
- 2 teaspoons olive oil
- 1/2 cup onion small dice
- 1/2 cup carrot small dice
- 1/2 cup celery small dice
- 1 bay leaf
- 1 garlic clove minced
- 1 cup small diced potato (I used one with a tender skin so I didn't have to peel them)
- 1 tablespoon fresh thyme leaves chopped
- 32 oz chicken stock
- 1 chicken with tomato bouillon cube
- 10 cracks fresh black pepper
- 2 cups diced or shredded rotisserie chicken meat or any leftover cooked chicken
- 2 cups dry No Yolks Broad noodles
Instructions
- In a large pot, over medium heat, add the olive oil, onion, carrots, and celery. Sautee stirring occasionally for 3 minutes. Add the garlic and bay leaf, saute an additional 2 minutes until fragrant.
- Add the potato, thyme, chicken stock, bouillon, pepper, and chicken to the pot. Stir to combine. Bring to a boil, reduce to a simmer and simmer for 15-20 minutes or until the potatoes are cooked through.
- While the soup is simmering, prepare the No Yolks according to the back of the bag.
- To serve, add the desired amount of noodles to a bowl, add soup on top, stir to combine.
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
The weather is starting to get cold here and it’s the perfect time for soup! I love chicken noodle soup, and I’m sure this homemade version will be so much healthier and tastier.
Nothing beats a good chicken noodle soup during the winter time. Pinning this for later!