Rotisserie Chicken Noodle Soup Recipe

A bowl of chicken noodle soup with rotisserie chicken on a green napkin.

5 from 2 votes

Rotisserie Chicken Noodle Soup Recipe

This Rotisserie Chicken Noodle Soup is everything soup should be—steamy, savory, and soul-soothing. With tender noodles and rich broth, it’s love at first slurp.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Dishes, Soup

Cuisine: American

Servings:

Calories: 459kcal

Author: Andrea

Equipment

Dutch Oven

Ingredients

Homemade Egg Noodles

2 cups all-purpose flour
1 tsp salt
3/4 tsp baking powder
1/2 tsp dried thyme
2 tsp fresh parsley minced
2 eggs lightly beaten
1/3-1/2 cup milk

Homemade Broth

bones and skin from 1 rotisserie chicken
8 1/2 cups water

Soup

2 tablespoons butter
3 medium carrots sliced
3 stalks celery sliced
1 medium onion diced
3 cloves garlic minced
2 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
pinch of cayenne pepper
1 bay leaf
3 cups pulled chicken
2 Tbsp fresh parsley minced

Instructions

Place the flour, salt, baking powder, thyme, and parsley in the bowl of a food processor or the bowl of a stand mixer. Pulse or mix to combine. With the machine running, add the eggs, then drizzle in the milk. The dough should be smooth and firm—you may only need ⅓ cup of milk. Knead the dough for a few minutes, then wrap it in plastic wrap and let it rest for 30 minutes.
Meanwhile, to make the stock, bring 8½ cups of water to a boil in a large stock pot along with the bones and skin from the rotisserie chicken. Let it simmer for at least 30 minutes.
While the dough is resting and the broth is simmering, add the butter to a large stock pot or Dutch oven over medium-low heat. Add the carrots, celery, and onion. Cook until tender, then add the garlic and cook until translucent and fragrant. Sprinkle in the seasonings. Pour the chicken stock through a mesh sieve into the pot with the vegetables. Turn the heat up and bring the mixture to a boil. Once it’s boiling, add the bay leaf and the pulled chicken. Let it boil for 15 minutes.
While the mixture is simmering, roll out the dough using a pasta machine or, on a lightly floured surface, to slightly less than ⅛ inch thick. Use an attachment or a pizza cutter to cut strips. Place into the boiling water and cook until tender, about 3 minutes (or a little longer if you prefer extra-soft noodles). Garnish with minced parsley and serve immediately.

Notes

Recipe Source: Noodles slightly adapted from King Arthur Flour.

-You can use store-bought chicken stock, or boil your own chicken to make broth. The skin from a rotisserie chicken adds extra flavor from its herbs and seasoning.

-This recipe is easy to adapt—leftover turkey works great in place of chicken.

STORE Homemade Chicken Noodle Soup, let it cool completely, then refrigerate in an airtight container for up to 4 days. The noodles may absorb broth, so add a splash of water or broth when reheating.

For FREEZING, store the soup and noodles separately if you can. Use a freezer-safe container, freezing the broth and chicken mixture for up to 3 months. To REHEAT, thaw in the fridge overnight, warm on the stovetop over medium heat, and add fresh or thawed noodles before serving.

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