Share to Social

This quick and easy rotisserie chicken noodle soup is made on the stovetop with simple shortcuts for a warm, comforting meal in minutes.

There are days when you want to spend hours in the kitchen making something completely from scratch.

And then there are days when you feel lousy and just want a bowl of chicken noodle soup.

This recipe was definitely born out of the second kind of day.

I had an upper respiratory infection and wasn't feeling my best. I wanted something warm, filling, and comforting without spending half the day in the kitchen.

So I picked up a rotisserie chicken and used a few shortcuts to make a big pot of homemade chicken noodle soup.

It was exactly what I needed.

This easy stovetop soup uses two kinds of chicken broth, a bag of frozen vegetables, fresh celery and thyme, and a whole rotisserie chicken. The noodles cook right in the broth, so there's no separate pot to wash and no pasta to drain.

It's simple. It's hearty. And when you're sick—or simply tired and hungry—that's sometimes the very best kind of recipe.

Why You'll Love This Easy Chicken Noodle Soup

The biggest advantage of this recipe is how little work it requires.

The chicken is already cooked. Most of the vegetables come straight from the freezer. The noodles cook in the soup pot. And aside from chopping some celery and fresh thyme and pulling the meat from the chicken, there isn't much prep involved.

But those shortcuts don't make the finished soup taste like an afterthought.

Cooking the pasta in chicken bone broth instead of plain water gives the noodles flavor from the beginning. The starch from the pasta stays in the pot, too, giving the broth a little more body.

Then I add regular chicken broth, vegetables, fresh thyme, and plenty of shredded chicken to turn it into a hearty soup that feels much more homemade than the amount of effort involved would suggest.

Rotisserie Chicken Makes This Soup So Easy

I love using rotisserie chicken for recipes like this because the hardest part has already been done.

You don't have to handle raw chicken, wait for it to cook, or dirty another pan. Just remove the meat from the chicken and shred or chop it into bite-sized pieces.

You'll need approximately 3–4 cups of cooked chicken for this soup. The exact amount isn't terribly important. If your chicken is on the smaller side, use what you've got. If it's a big one and you want a meatier soup, toss it all in.

This is supposed to be easy.

Why I Use Both Bone Broth and Chicken Broth

I used a 32-ounce carton of chicken bone broth to cook the noodles, along with four cups of water.

Once the noodles were almost done, I added another 32-ounce carton of regular chicken broth.

Using the combination gives you plenty of liquid for a large pot of soup while still providing a good chicken flavor.

And here's an important part: don't drain the noodles.

The pasta cooks right in that bone broth and water, and everything stays in the pot. Not only does that save a step, the starch released by the pasta adds a little body to the finished broth.

How to Make Quick Rotisserie Chicken Noodle Soup

Start by adding 32 ounces of chicken bone broth and four cups of water to a large soup pot. Bring the liquid to a boil.

Add 16 ounces of pasta and cook according to the package directions until the noodles are almost tender. You don't want to completely cook them yet because they'll continue cooking after the other ingredients are added.

And remember: don't drain them!

Pour in the 32 ounces of regular chicken broth. Add the chopped celery, frozen vegetables, and fresh thyme.

Let everything continue cooking for about 10 minutes, or until the noodles are tender and the vegetables are cooked to your liking.

Finally, add the shredded rotisserie chicken.

Since the chicken is already fully cooked, it doesn't need to simmer for a long time. You're simply heating it through. Give the soup a few minutes after adding the chicken, then taste the broth.

Add salt and black pepper as needed. I also like garlic salt in mine, so feel free to add some if you want a little extra flavor.

Then grab a bowl. Serve, and enjoy!

The Perfect Sick-Day Soup

There's a reason chicken noodle soup is one of the first foods we think about when somebody isn't feeling well.

It's warm, familiar, easy to eat, and there's something wonderfully comforting about wrapping your hands around a bowl of hot soup when you're congested and miserable.

That's exactly what I wanted when I made this.

I wasn't interested in tackling a complicated recipe. I wanted something I could put together quickly, eat for dinner, and have enough left over for another meal.

This would also be an easy soup to make for someone else who's sick. Put it into smaller containers and deliver it with a loaf of bread or some crackers, and you've got a simple meal that doesn't require them to cook.

And yes, this one definitely belongs in our collection of cold-and-flu-season comfort foods.

This Is a Noodle-Heavy Soup

As you can probably tell from the pictures, this isn't a bowl of broth with a few noodles floating around in it.

It's hearty!

Using a full 16-ounce package of pasta makes this almost a cross between a traditional brothy chicken noodle soup and a very hearty chicken-and-noodles dish.

If you prefer a brothier soup, you can use less pasta—about 8–12 ounces—or keep some extra chicken broth handy to add as needed..

Variations

This is one of those recipes you can easily adapt to whatever you have on hand.

You can swap the frozen vegetable blend for frozen peas and carrots, add diced onion, use leftover cooked chicken instead of rotisserie chicken, or change the pasta shape.

You could also add parsley, rosemary, or a little poultry seasoning if you want more herbs.

For an extra-rich soup, use more bone broth in place of some of the water. For a lighter, brothier version, reduce the pasta and increase the chicken broth.

The whole point of this recipe is convenience, so use what you've got.

Frequently Asked Questions

Can I use leftover chicken instead of a rotisserie chicken?

Absolutely. Any fully cooked shredded or chopped chicken will work. This is a great way to use leftover roasted or grilled chicken.

Do I have to use bone broth?

No. You can substitute regular chicken broth for the bone broth. I like the combination, but this is meant to be an easy, flexible recipe.

Do I cook the noodles separately?

No, and that's one of the best things about this recipe. Cook the noodles directly in the bone broth and water and do not drain them.

Can I use egg noodles?

Yes. Just adjust the cooking time according to the package directions because egg noodles may cook more quickly than the pasta I used.

What If My Soup Gets Too Thick?

Don't panic. The noodles are doing what noodles do. As the soup sits, they'll continue absorbing some of the broth. That means leftovers will almost certainly be thicker than the soup was when you first made it.

Simply add additional chicken broth when reheating until the soup reaches the consistency you like. I actually don't mind it thick and hearty, but that's completely a matter of preference

Why do I add the chicken last?

Rotisserie chicken is already fully cooked. Adding it near the end warms it through without unnecessarily cooking it for another 20–30 minutes.

Can I make the soup brothier?

Definitely. Use less pasta or add another carton of chicken broth. This recipe makes a very hearty, noodle-heavy soup.

What Kind of Pasta Works Best?

I used elbow-style pasta, but there's no reason you have to use the exact same shape. Traditional egg noodles would work, as would small shells, rotini, ditalini, or another short pasta.

Just keep in mind that different pasta shapes have different cooking times. Use the package directions as your guide and add the remaining ingredients when the pasta is getting close to done. Also remember that pasta continues absorbing liquid as soup sits. That's particularly important with this recipe because we're using a full pound of noodles.

Why Use Fresh and Frozen Veggies?

I used about a cup of freshly chopped celery because I really like the flavor and texture it adds to chicken soup. For everything else, I took the easy route. A bag of frozen mixed vegetables gives you carrots, peas, and corn without peeling or chopping anything. I used roughly a 12–16 ounce bag, but this is another place where you don't need to be overly precise.

If you like a vegetable-heavy chicken soup, add the whole bag. If you prefer more chicken and noodles with fewer vegetables, use a little less.

Should I use Fresh Thyme?

Most of this recipe is built around shortcuts, but fresh thyme is one ingredient I think is worth using. Chicken and thyme are a classic combination, and that little bit of fresh herb gives an otherwise very simple soup a more homemade flavor.

I used about a tablespoon of chopped fresh thyme. You can always start with a little less and add more according to taste.

What can I serve with chicken noodle soup?

We kept things simple with bread, which was perfect. Crackers, rolls, cornbread, or a simple sandwich would also work well.

Can I Freeze This Soup?

You can, but pasta generally has a better texture when freshly cooked. If you're intentionally making this soup for the freezer, a better option is to make the soup base without the pasta, freeze it, and add freshly cooked noodles when you're ready to serve it.

If you're freezing leftovers that already contain noodles, they'll still be perfectly edible, but expect the pasta to be softer after thawing and reheating.

More Cozy Soups to Try

If you’re anything like us, once soup season arrives, one pot is never enough! Whether you’re under the weather, trying to warm up on a chilly evening, or simply craving a comforting bowl of something homemade, we’ve got plenty more soups to choose from.

Instant Pot Chicken Noodle Soup

Nothing says comfort quite like chicken noodle soup. This easy Instant Pot version gives you all of those familiar, cozy flavors without spending hours at the stove. It’s an especially good choice when someone in the house isn’t feeling well.

Old-Fashioned Creamy Chicken and Wild Rice Soup

For something a little richer, try this creamy chicken and wild rice soup. It’s hearty, filling, and packed with the kind of old-fashioned flavor that makes a cold evening feel a whole lot cozier.

Grandma’s Creamy Tomato Soup

Sometimes simple really is best. This creamy tomato soup is pure comfort food and just begs for a grilled cheese sandwich on the side. It’s also a nice option when you want something warm and soothing without a heavy meal.

Loaded Baked Potato Soup

If you’re looking for serious comfort food, this one delivers. Our loaded baked potato soup is creamy, hearty, and loaded with all the flavors you love in a loaded baked potato.

Easy Pasta Fagioli Soup with Ground Beef

This hearty Italian-inspired soup combines pasta, beans, ground beef, and plenty of savory flavor in one satisfying bowl. It’s a terrific choice when soup needs to serve as the whole meal.

Quick & Hearty Taco Soup

When you’re craving something with a little Tex-Mex flair, taco soup hits the spot. It’s hearty, flavorful, easy to put together, and perfect for those nights when everybody wants a warm bowl of something filling.

Old-Fashioned Homemade Vegetable Beef Soup

This is the kind of soup that tastes like it has been simmering in Grandma’s kitchen all afternoon. Tender beef, vegetables, and a rich broth make it a hearty, old-fashioned meal in a bowl.

Easy Homemade Chicken and Drop Dumplings

Few things are more comforting than a steaming bowl of chicken and dumplings. Tender chicken, savory broth, and soft, fluffy drop dumplings make this an old-fashioned favorite that’s especially welcome on chilly days—or anytime you’re feeling a little under the weather.

Cold and Flu Season Comfort Foods: Cozy Recipes for Sick Days

And if you landed on this recipe because you’re feeling under the weather, be sure to check out our collection of cold and flu season comfort foods. We pulled together some of our favorite cozy, easy-to-eat recipes for those days when you—or someone you love—could use a little extra comfort from the kitchen.

Thanks for Stopping By!

If you make this delicious soup and love it, leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?

A Note from Randi

Sometimes the recipes that become favorites aren't the ones you plan. They're the ones you make because it's Tuesday night, you don't feel good, and you need to feed yourself and your family. That's what this soup was for me.

It wasn't complicated or fancy. I used a rotisserie chicken, frozen vegetables, cartons of broth, and pasta I already knew everyone would eat.

And maybe that's why I liked it so much.

It was easy, it was comforting, and it made a big pot—exactly what I needed that week.

If you're fighting a cold, feeding a sick family, or just need an easy dinner on a chilly night, I hope it hits the spot for you, too.