Rotisserie Chicken Noodle Soup Recipe

Easy rotisserie chicken noodle soup made with store-bought chicken. Cozy, comforting, and perfect for busy weeknights or under-the-weather days.

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Soup

Cuisine: American

Servings: servings

Calories: 251kcal

Author: Ruth Truett

2 tablespoon butter or extra virgin olive oil
3 ribs celery diced
2-3 carrots diced
1 medium onion diced
3-4 cloves garlic minced
10 cups chicken bone broth use my Instant Pot recipe or your favorite boxed brand
½ teaspoon dried thyme leaves
¼ turmeric
kosher salt and fresh ground pepper to taste
4 cups egg noodles
3-4 cups cooked and shredded chicken from a rotisserie chicken
2 tablespoon fresh, flat-leaf Italian parsley minced

In a large pot over medium-high heat, sauté the celery, carrots, and onion until they begin to soften.
Add the garlic, bone broth, thyme, and turmeric. Bring to a low boil. Taste for salt and pepper and add according to your preference. This is the step to make sure your flavors are on point.
Add noodles and cook to just al dente.
Lower heat and stir in the chicken to warm through. Check again for salt and pepper. Finish with minced parsley.

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