I turn rotisserie chicken into a lightning-fast soup with one unexpected shortcut that will change how you handle weeknight meals.
I never thought a grocery rotisserie chicken could flip my whole soup game, but it did. I use shredded rotisserie chicken with big handfuls of egg noodles and the result is weirdly perfect, like the bowl knows what you need before you do.
This Chicken Noodle Soup Homemade version is built for sick days, late nights, or when you need comfort that actually helps you move on with life. There are little tricks in the pantry that make it sing, and some of them seem too simple to be true, but they work.
Honestly I mess up sometimes and it still turns out amazing.
Ingredients
- Rotisserie chicken: rich protein, iron, savory backbone makes soup hearty and comforting
- Chicken broth: hydrates, collagen warmth, low calorie base that carries other flavors well
- Carrots: provide fiber, vitamin A for immunity, sweet note that kids like
- Garlic: antiviral properties, adds pungent depth, helps soothe sinuses when your sick
- Ginger: warming, anti inflammatory, eases nausea and gives a bright spicy lift
- Turmeric: anti inflammatory, golden color, subtle earthiness that pairs well with pepper
- Lemon juice: bright acidic zing, balances richness and adds immune supporting vitamin C
- Honey: soothes sore throats, gentle sweetness, natural antimicrobial touch when needed
Ingredient Quantities
- 1 (3 to 4 lb) rotisserie chicken, skin removed and meat shredded about 6 cups
- 8 cups low sodium chicken broth (about 2 liters)
- 2 tablespoons olive oil or unsalted butter (your choice)
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 inch fresh ginger, peeled and thinly sliced or grated
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1/2 teaspoon ground turmeric
- 8 ounces egg noodles (about 2 cups dried)
- 1 to 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon (for brightness)
- 1 to 2 tablespoons honey (for soothing sore throats)
- 1 tablespoon apple cider vinegar (optional, for brightness)
- Optional: extra fresh parsley or chopped chives for garnish
How to Make this
1. Pull the meat off the rotisserie chicken (skin removed) and shred it into about 6 cups using two forks or a quick pulse in the food processor, set aside.
2. In a large pot heat 2 tablespoons olive oil or butter over medium heat, add 1 large diced yellow onion, 3 sliced carrots and 3 sliced celery stalks and cook until softened about 5 to 7 minutes, stir now and then.
3. Add 3 minced garlic cloves, 1 inch peeled thinly sliced or grated ginger, 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, 1/2 teaspoon ground turmeric and 2 bay leaves, cook 30 to 60 seconds until fragrant.
4. Pour in 8 cups low sodium chicken broth, scrape the bottom of the pot to loosen any browned bits and bring to a gentle simmer.
5. Stir in the shredded rotisserie chicken, 1 to 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper and simmer 10 minutes so flavors meld.
6. Add 8 ounces egg noodles and cook until tender 6 to 8 minutes, or if you hate soggy noodles cook them separately and add to bowls when serving.
7. Remove bay leaves, taste and adjust seasoning, then stir in 2 tablespoons chopped fresh parsley, juice of 1 lemon, 1 to 2 tablespoons honey (great for sore throats) and 1 tablespoon apple cider vinegar if using, simmer 1 more minute.
8. Ladle into bowls, garnish with extra parsley or chopped chives, serve hot. Leftovers tip: store noodles and broth separately if you want the noodles to stay firm.
Equipment Needed
1. Large stockpot (6 to 8 quarts) for simmering the soup
2. Chef’s knife for chopping onion, carrots, celery and herbs
3. Cutting board, preferably one for veg and one for chicken if you want to avoid cross contamination
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons for broth, oil, spices and honey
6. Vegetable peeler and a fine grater or microplane for the ginger
7. Two forks or a food processor to shred the rotisserie chicken
8. Colander (to drain noodles if you cook them separately) and a ladle for serving
FAQ
The World’s BEST Homemade Chicken Noodle Soup Recipe + Flu Survival Kit Substitutions and Variations
- Rotisserie chicken
- Cooked chicken breast or thighs, shredded (about same volume) — poach or roast then pull apart
- Leftover roast turkey or rotisserie turkey, shredded — works great if you got leftovers
- Firm tofu, pressed and cubed or shredded, for a vegetarian swap — add near the end to warm through
- Low sodium chicken broth
- Vegetable broth (same amount) — easy vegetarian swap
- Water plus bouillon (2–3 cubes or ~2 tbsp paste), taste and adjust salt — good if you’re out of broth
- Homemade bone broth, same volume — richer, so cut back on added salt
- Egg noodles
- Any short pasta (penne, fusilli) — about the same cup measure, cook time may differ
- Rice noodles for gluten free — add at the end and follow package timing so they don’t get mushy
- Orzo or small pasta (acini di pepe) — cooks faster, so stir in later
- Fresh ginger
- Ground ginger, use 1/4 teaspoon ground for each 1 tablespoon fresh grated ginger
- Galangal or fresh turmeric root, roughly same amount if you want a similar warm bite
- Extra garlic plus a squeeze of lemon for brightness if you have no ginger — not identical, but it lifts the soup
Pro Tips
1. Save the carcass and any extra bones or veggie scraps, simmer them for at least 45 minutes to make a richer broth, then strain. You can chill it and skim the fat the next day, or add a tiny splash of soy or fish sauce for extra savory depth if it still tastes thin.
2. Cook the egg noodles seperately and add to bowls when serving if you want them springy. If you leave noodles in the pot they soak up broth and go mushy, and leftovers are way better when noodles are stored seperately.
3. Bloom the turmeric and thyme in the hot oil for just 30 to 60 seconds so they wake up, then add garlic and ginger. Dont let the garlic burn though or the soup will taste bitter. Add the shredded chicken near the end so it warms through and stays juicy instead of drying out.
4. Finish with acid and sweetness at the end, not during the long simmer. Lemon juice, a splash of apple cider vinegar, and a little honey brightens and balances the soup, so add them after you taste and adjust salt.
The World's BEST Homemade Chicken Noodle Soup Recipe + Flu Survival Kit
I turn rotisserie chicken into a lightning-fast soup with one unexpected shortcut that will change how you handle weeknight meals.
6
servings
590
kcal
Equipment: 1. Large stockpot (6 to 8 quarts) for simmering the soup
2. Chef’s knife for chopping onion, carrots, celery and herbs
3. Cutting board, preferably one for veg and one for chicken if you want to avoid cross contamination
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons for broth, oil, spices and honey
6. Vegetable peeler and a fine grater or microplane for the ginger
7. Two forks or a food processor to shred the rotisserie chicken
8. Colander (to drain noodles if you cook them separately) and a ladle for serving
Ingredients
-
1 (3 to 4 lb) rotisserie chicken, skin removed and meat shredded about 6 cups
-
8 cups low sodium chicken broth (about 2 liters)
-
2 tablespoons olive oil or unsalted butter (your choice)
-
1 large yellow onion, diced
-
3 medium carrots, peeled and sliced
-
3 celery stalks, sliced
-
3 garlic cloves, minced
-
1 inch fresh ginger, peeled and thinly sliced or grated
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
-
2 bay leaves
-
1/2 teaspoon ground turmeric
-
8 ounces egg noodles (about 2 cups dried)
-
1 to 1 1/2 teaspoons kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
2 tablespoons chopped fresh parsley
-
Juice of 1 lemon (for brightness)
-
1 to 2 tablespoons honey (for soothing sore throats)
-
1 tablespoon apple cider vinegar (optional, for brightness)
-
Optional: extra fresh parsley or chopped chives for garnish
Directions
- Pull the meat off the rotisserie chicken (skin removed) and shred it into about 6 cups using two forks or a quick pulse in the food processor, set aside.
- In a large pot heat 2 tablespoons olive oil or butter over medium heat, add 1 large diced yellow onion, 3 sliced carrots and 3 sliced celery stalks and cook until softened about 5 to 7 minutes, stir now and then.
- Add 3 minced garlic cloves, 1 inch peeled thinly sliced or grated ginger, 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, 1/2 teaspoon ground turmeric and 2 bay leaves, cook 30 to 60 seconds until fragrant.
- Pour in 8 cups low sodium chicken broth, scrape the bottom of the pot to loosen any browned bits and bring to a gentle simmer.
- Stir in the shredded rotisserie chicken, 1 to 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper and simmer 10 minutes so flavors meld.
- Add 8 ounces egg noodles and cook until tender 6 to 8 minutes, or if you hate soggy noodles cook them separately and add to bowls when serving.
- Remove bay leaves, taste and adjust seasoning, then stir in 2 tablespoons chopped fresh parsley, juice of 1 lemon, 1 to 2 tablespoons honey (great for sore throats) and 1 tablespoon apple cider vinegar if using, simmer 1 more minute.
- Ladle into bowls, garnish with extra parsley or chopped chives, serve hot. Leftovers tip: store noodles and broth separately if you want the noodles to stay firm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 610g
- Total number of serves: 6
- Calories: 590kcal
- Fat: 19.5g
- Saturated Fat: 4.2g
- Trans Fat: 0.2g
- Polyunsaturated: 1.7g
- Monounsaturated: 10g
- Cholesterol: 193mg
- Sodium: 260mg
- Potassium: 713mg
- Carbohydrates: 37.5g
- Fiber: 4g
- Sugar: 6g
- Protein: 75g
- Vitamin A: 5000IU
- Vitamin C: 5mg
- Calcium: 25mg
- Iron: 1mg