Rotisserie Chicken Noodle Soup

There is no scientific evidence as to why rotisserie chicken soup is good for the soul, but we have a few ideas. It may be the soothing warmth, the flavorful vegetables, or the relaxing aromatics and seasonings.

Or chicken noodle soup may calm your soul simply because Mom always made it for you when you were sick or just needed a hug. So whether you are trying to escape the cold or just looking for classic Southern comfort food, this Rotisserie Chicken Noodle Soup recipe is just what you need.

Learn how to make rotisserie chicken noodle soup, and then make a big pot of soup and freeze it in individual freezer zip-top bags to pull out for a quick lunch or last-minute dinner when you're feeling tired or ill.

Tips for the Best Rotisserie Chicken Soup

• Squeeze a lemon: A tip from the Test Kitchen pros is to add a squeeze of lemon at the end. This helps to enliven all the flavors, especially if eating a once-frozen soup.
• Work ahead if you can: You can chop the vegetables and shred the rotisserie chicken a day in advance to make dinner more effortless. Cover and refrigerate them in an air-tight container before you're ready to start cooking the soup.
• Use homemade broth or stock if you have it: Sure, store-bought broth and stock are real timesavers, but for the ultimate flavor, you'll appreciate the work of simmering your own stock. More on that below.
  

Rotisserie Chicken Noodle Soup Ingredients

A mirepoix, or aromatic base of carrots, onions, and celery, gives this chicken noodle soup with rotisserie chicken a whole lot of depth and flavor. The use of pre-cooked rotisserie chicken from the grocery store makes this recipe perfect for when you're short on time during a busy work week.

The full ingredient list is below, but here's a recap of what you'll need:

• Extra-virgin olive oil: Rich in antioxidants, extra-virgin olive oil is ideal for sautéing the veggies in this chicken noodle soup with rotisserie chicken recipe. However, if you want to add more richness to your soup, substitute the oil for unsalted butter.
• Vegetable Medley: Cooking and softening the vegetables in the first step is key to allowing the flavors to release and work together. While this recipe uses mirepoix, feel free to add more veggies to the mix. Spinach, corn, peas, zucchini, kale and sweet potatoes are all perfect additions.
• Chicken: In this recipe, rotisserie chicken from the grocery store makes the prep extremely easy—and keeps the total cook time to just 30 minutes. However, if you have the time, you can roast your own whole chicken, shred it, and use the bones to make your own homemade chicken stock.
• Broth: We recommend using lower-sodium chicken stock to keep the sodium count of your rotisserie chicken soup in chicken.
• Herbs and seasonings: Italian seasoning and fresh parsley (as a garnish) keep this chicken noodle soup simple but flavorful. To further enhance the taste of your comforting soup, add in some oregano, rosemary and thyme—dried or fresh, the choice is up to you.
• Noodles: While wide egg noodles are traditional in chicken noodle soup, you can easily swap them out for whatever pasta you have on hand. For example, macaroni and farfalle would work quite well in this recipe. You can even cut cup fresh lasagna noodles for a bit of a homemade noodle.

The Best Chicken for Rotisserie Chicken Noodle Soup

Many chicken noodle soup recipes require you to boil or roast a whole chicken, which makes for a flavorful soup if you have the time. This recipe, however, gives you a significant shortcut: rotisserie chicken from the grocery store.

In fact, you can even shred the chicken in advance and store it in the refrigerator until you are ready to make the soup—just make sure to note how long it's been in your fridge. According to the U.S. Department of Agriculture (USDA), cooked chicken, including store-bought, can last in the fridge for three to four days if stored properly in a zip-top bag or airtight storage container.

How To Make Rotisserie Chicken Noodle Soup

This one-pot rotisserie chicken soup recipe is simple and provides plenty of leftovers that will carry you through the remainder of the week. Here's an outline of how to make this chicken noodle soup. The full recipe is below.

• Step 1. Sauté vegetables: Sauté onions, carrots, celery and garlic in olive oil in a Dutch oven over medium heat. Stir often until the veggies are nice and soft, approximately 8 minutes.
• Step 2. Add the chicken broth and rotisserie chicken: Add in the broth, shredded chicken, and seasonings. Bring the soup mixture to a boil before simmering for 6 minutes while the flavors develop.
• Step 3. Add the noodles: Add in the egg noodles. Cook until noodles are tender over medium heat for approximately 6 minutes. Season with salt and pepper.
• Step 4. Serve the soup: Ladle the chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve with a slice of toasted bread or saltine crackers.

How To Serve Rotisserie Chicken Noodle Soup

While the soup is simmering, warm up some homemade bread before you call everyone to the table for some comforting food for the soul. If you're looking for something heartier, you cannot go wrong with a side of some classic grilled cheese.

Here are a few more recommendations for side dishes that pair well with a bowl of rotisserie chicken soup:

• Egg Salad Sandwiches
• Slow-Roasted Cherry Tomato Bruschetta
• Classic Southern BLT

How To Store Rotisserie Chicken Noodle Soup

Leftovers of this flavorful soup can be stored in the fridge for up to 3 or 4 days. When you're ready for some leftover soup at lunch the next day, reheat individual-sized servings in the microwave or on the stovetop.

Can I Freeze This Soup for Later?

If you want to freeze this chicken soup, we recommend cooking the noodles separately and freezing just the broth (with the chicken and veggies). You'll, unfortunately, end up with a mushy mess on reheating if you freeze the soup with the noodles cooked in it.

To freeze, let the soup completely cool in the refrigerator before transferring it to a freezer-safe container or zip-top bag.

When ready to serve, thaw the soup in the fridge overnight. You can cook the noodles either in water or add them to the soup and cook over medium heat until tender.

Editorial contributions by Christabel Lobo.