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+ servings

Quick Rotisserie Chicken Noodle Soup

a fast recipe for homemade chicken noodle soup
Course Main Course, Soup
Cuisine American
Keyword chicken noodle soup, soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Emma Chapman


  • yellow onion
  • 4 cloves garlic
  • 3 stalks celery
  • 3 carrots
  • 1 tablespoon olive oil
  • ¼ teaspoon cayenne
  • ¼ teaspoon turmeric
  • salt and pepper
  • 32 ounces chicken stock
  • 2 cups water
  • 2 cups noodles
  • 1 rotisserie chicken
  • 1 tablespoon parsley chopped


  • Prep the vegetables by finely chopping the onion, mince the garlic, wash and chop the celery, and peel and chop the carrots.
  • In a large pot, add the olive oil over medium heat. Add the onion and cook for 1-2 minutes until just beginning to soften.
  • Add the garlic, cayenne, turmeric, and a big pinch of salt and pepper. Continue to cook for another 1-2 minutes.
  • Add in the celery and carrots and cook for another minute.
  • Now, add the chicken stock, water and the (uncooked) noodles. Cover and cook for 10-12 minutes so the noodles are al dente.
  • While that cooks, remove the chicken from the bones and shred into small pieces.
  • Once the noodles are al dente, add in the chicken and cook for another couple of minutes until everything is warmed. Taste and add more salt and pepper if needed.
  • Add the chopped parsley just before serving.


You can use any kind of noodles including egg noodles. 
How much chicken you use may depend on the size of rotisserie chicken you can get, but typically it's about 2 1/2 to 3 cups of shredded chicken. 
Any leftovers can be stored in an airtight container in the refrigerator and stored for at least two days (maybe longer too). Just rewarm in a pot or the microwave to serve.