Can I freeze Rotisserie Chicken Noodle Soup?

Yes, but for best results, freeze the soup without the noodles . Egg noodles tend to become mushy when frozen and reheated. Cook fresh noodles when you're ready to serve and add them to the thawed soup.

What kind of noodles work best in chicken noodle soup?

Egg noodles are the classic choice , but other good options include rotini, wide ribbon pasta, or even broken spaghetti. Just be sure not to overcook them, as they continue softening in the hot broth.

Can I use homemade broth instead of store-bought?

Absolutely! Homemade chicken broth will deepen the flavor of your soup even more. If you have chicken bones from your rotisserie chicken, you can simmer them with onions, garlic, and herbs to make your own broth before starting the soup.

Rotisserie Chicken Noodle Soup – Best Comfort Food

Name: Rotisserie Chicken Noodle Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil: for sautéing vegetables and adding richness; 1 medium yellow onion, diced: adds flavor and sweetness; 2 large carrots, sliced: provides color, natural sweetness, and texture; 2 celery stalks, sliced: gives crunch and herbaceous flavor; 3 garlic cloves, minced: enhances the soup with aromatic depth; 1 teaspoon dried thyme: adds earthy, herby notes; 1 teaspoon dried oregano: complements the savory broth; 1 bay leaf: adds subtle aromatic flavor; 1 teaspoon salt (adjust to taste): balances all the flavors; 1/2 teaspoon cracked black pepper: adds a touch of spice; 8 cups chicken broth: forms the savory base of the soup; 3 cups egg noodles: classic choice for texture and heartiness; 3 cups rotisserie chicken, shredded: adds convenience and rich flavor; 1 tablespoon lemon juice (optional): for a bright finishing touch

Description

This hearty Rotisserie Chicken Noodle Soup is a quick and cozy comfort food, packed with tender rotisserie chicken, egg noodles, and savory vegetables in a rich, herb-infused broth. Ready in under an hour, it’s the perfect easy weeknight dinner or cold-weather meal.

Ingredients

Scale

2 tablespoons olive oil: for sautéing vegetables and adding richness
1 medium yellow onion, diced: adds flavor and sweetness
2 large carrots, sliced: provides color, natural sweetness, and texture
2 celery stalks, sliced: gives crunch and herbaceous flavor
3 garlic cloves, minced: enhances the soup with aromatic depth
1 teaspoon dried thyme: adds earthy, herby notes
1 teaspoon dried oregano: complements the savory broth
1 bay leaf: adds subtle aromatic flavor
1 teaspoon salt (adjust to taste): balances all the flavors
1/2 teaspoon cracked black pepper: adds a touch of spice
8 cups chicken broth: forms the savory base of the soup
3 cups egg noodles: classic choice for texture and heartiness
3 cups rotisserie chicken, shredded: adds convenience and rich flavor
1 tablespoon lemon juice (optional): for a bright finishing touch

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Instructions

Heat olive oil in a large pot over medium heat.
Add diced onions, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for 1–2 minutes until fragrant.
Season with thyme, oregano, salt, pepper, and add the bay leaf.
Pour in the chicken broth and bring to a boil.
Reduce heat and simmer uncovered for 15–20 minutes to let flavors meld.
Add the egg noodles and cook for 6–8 minutes until just tender.
Stir in the shredded rotisserie chicken and cook for 3–5 more minutes.
Remove the bay leaf, taste, and adjust seasoning as needed.
Stir in lemon juice just before serving for brightness (optional).

Notes

For freezing, omit the noodles and add freshly cooked noodles when reheating.
Use low-sodium broth if watching salt intake and adjust seasoning accordingly.
Fresh herbs like parsley or dill can be stirred in at the end for extra freshness.
Make it gluten-free by substituting gluten-free pasta for egg noodles.
Don’t overcook noodles to avoid mushy texture, especially for leftovers.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 4g
Sodium: 720mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg