This homemade chicken noodle soup is made with tender rotisserie chicken, fresh vegetables, and flavorful broth. A quick and easy recipe perfect for family dinners, cold days, or when you need a comforting meal.

Ingredients

For the soup:

1/2 tablespoon butter
2 ribs celery, diced
3–4 large carrots, diced
1 clove garlic, minced
10 cups chicken stock or broth*
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/8 teaspoon dried rosemary (or more, to taste)
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
1 batch homemade egg noodles, or 4 cups dry egg noodles, farfalle, or another bite-size pasta
3 cups shredded rotisserie chicken*
1 teaspoon chicken bouillon paste (such as Better Than Bouillon), or chicken bouillon granules, more as needed

*If using homemade broth or fresh chicken, adjust seasoning accordingly.

Instructions

Sauté vegetables: In a large stockpot over medium-high heat, melt the butter. Add celery and carrots, sautéing for 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Add broth and seasonings: Pour in chicken stock. Season with rosemary, thyme, crushed red pepper, salt, and black pepper. Taste and adjust with additional bouillon paste or granules as needed.
Cook noodles: Bring the broth to a boil. Add noodles and cook until just al dente. If using dry pasta, remove the pot from heat as soon as noodles are barely tender to prevent overcooking. They will continue to soften off the heat.
Add chicken: Stir in shredded rotisserie chicken. Taste again and adjust seasoning if necessary.
Serve: Ladle hot soup into bowls and enjoy immediately.
Storage: Keep leftovers in an airtight container in the refrigerator for 4–5 days, depending on the freshness of the chicken.

Tips

Don’t overcook the noodles: Remove the pot from the heat as soon as pasta is al dente to prevent mushy soup.
Boost flavor: Always taste the broth before adding extra salt. The bouillon paste or granules can make it salty quickly.
Use homemade broth: If possible, make your own chicken stock for richer flavor.
Meal prep: Cook the noodles separately if you plan to store leftovers, then add them to each bowl when serving.

Variations and Substitutions

Noodles: Use egg noodles, bowtie pasta, ditalini, or even rice for a different twist.
Protein: Swap rotisserie chicken with leftover roast chicken, turkey, or even cooked shredded beef.
Vegetables: Add peas, corn, spinach, or green beans for extra nutrition.
Spices: Make it spicier with extra red pepper flakes, or add a bay leaf while simmering for more depth.
Gluten-free: Use gluten-free pasta or rice instead of egg noodles.

FAQs

Can I freeze chicken noodle soup?
Yes, but it’s best to freeze the soup without noodles. Add fresh noodles when reheating to avoid mushy texture.

How can I thicken chicken noodle soup?
Simmer longer to reduce the broth, or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).

Can I make this in a slow cooker?
Yes. Cook the vegetables, broth, and seasonings on low for 6–7 hours, add chicken near the end, and cook noodles separately before serving.

Serving Suggestions

Serve with warm crusty bread, dinner rolls, or garlic bread.
Pair with a light salad for a balanced meal.
Add a squeeze of fresh lemon juice just before serving for brightness.

Why You’ll Love This Recipe

Comforting and hearty: The perfect cozy meal for cold days or when you’re under the weather.
Quick and easy: Rotisserie chicken saves time without sacrificing flavor.
Versatile: Easy to customize with different noodles, vegetables, or proteins.
Family-friendly: Loved by kids and adults alike.