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Quick Rotisserie Chicken Noodle Soup: Best 20-Minute Easy Dinner

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This quick rotisserie chicken noodle soup comes together in about twenty minutes, using a store-bought rotisserie chicken for deep flavor. It’s the perfect comforting dinner for busy weeknights, sick days, or when you need a warm hug in a bowl.

Ingredients

Scale
  • 1 rotisserie chicken (about 2–3 pounds)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 cup)
  • 3 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • Salt to taste (start with ½ teaspoon)
  • 8 ounces wide egg noodles
  • Fresh parsley, chopped (optional garnish)
  • Fresh dill (optional garnish)
  • Lemon wedges (optional garnish)

Instructions

  1. Prep the chicken: Remove all meat from the rotisserie chicken while still warm. Shred into bite-sized pieces using hands or two forks. Include the skin and reserve any juices from the container. Set aside (about 3-4 cups of shredded meat).
  2. Sauté the vegetables: In a large pot over medium heat, melt the butter until foamy. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until onions are translucent and carrots begin to soften. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the broth: Pour in chicken broth and reserved chicken juices. Stir in dried thyme, dried oregano, and black pepper. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Taste and add salt if needed.
  4. Cook the noodles (two options): Option A (recommended): Cook noodles separately in salted boiling water according to package directions. Drain and add to individual bowls when serving. Option B (convenient): Add uncooked noodles directly to simmering broth and cook for 6-8 minutes until tender.
  5. Add the chicken: Stir shredded chicken into the pot and let warm through for about 2 minutes. Do not boil for too long.
  6. Finish and serve: Taste and adjust seasoning. Ladle soup into bowls over cooked noodles (if using Option A). Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately.

Notes

Don’t skip the chicken skin and juices—they add rich flavor. Use low-sodium broth to control salt. Cook noodles separately for leftovers to avoid mushy noodles. Add a squeeze of lemon juice at the end to brighten flavors. For a thicker soup, mix 2 tablespoons cornstarch with ¼ cup cold water and stir in.

Nutrition

Keywords: rotisserie chicken noodle soup, quick chicken noodle soup, easy chicken soup, 20-minute dinner, comfort food, weeknight dinner, chicken soup recipe

Find it online: https://prismtaste.com/quick-rotisserie-chicken-noodle-soup-best-20-minute-easy-dinner/