Budget Rotisserie Chicken and Egg Noodle Soup

Name: Budget Rotisserie Chicken and Egg Noodle Soup
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole (about 2.5 lbs) (1.1 kg) rotisserie chicken, skin and bones removed, shredded into bite-sized pieces; 6 cups (1420 ml) low-sodium chicken broth; 2 cups (115 g) egg noodles, uncooked; 2 medium (200 g) carrots, peeled and sliced into ¼-inch rounds; 2 stalks (120 g) celery stalks, sliced into ¼-inch pieces; 1 small (120 g) yellow onion, diced into ½-inch pieces; 1 tablespoon (14 g) unsalted butter; to taste kosher salt; to taste freshly ground black pepper; 1 leaf bay leaf (optional); 2 tablespoons (8 g) fresh parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A comforting one-pot soup built on the convenience of rotisserie chicken and store-bought broth. Shredded chicken, tender egg noodles, and a simple vegetable base come together in about 30 minutes. The result is a warming, satisfying bowl that tastes like it simmered for hours but requires minimal hands-on work.

Prep: 10 min
Cook: 18 min
Wait: 2 min
Total: 30 min
Makes: 4 servings (about 10 cups soup)

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Steps

Before you start

Have your rotisserie chicken ready to shred (warm or cool)
Measure out all vegetables before you begin
Fill a large pot with 6 cups broth so it's ready to heat

1
Sauté aromatics
- Melt butter in a large 5-quart pot over medium heat.
- Add diced onion, carrot rounds, and celery pieces.
- Stir frequently for 4–5 minutes until the vegetables soften slightly and the onion begins to turn translucent.
- You should smell the vegetables' sweet aroma; this builds the soup's flavor foundation.
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Ready when: onion is translucent and vegetables are slightly softened
Tip: Don't skip this step—sautéing the vegetables releases their natural sweetness and deepens the broth's flavor.
2
Add broth and bay leaf
- Pour in 6 cups (1420 ml) chicken broth.
- If using, add 1 bay leaf.
- Increase heat to medium-high and bring to a gentle boil, about 3–4 minutes.
- You'll see steam rising steadily and small bubbles breaking the surface.
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Ready when: broth reaches a gentle boil with steady bubbles
Tip: Use low-sodium broth so you can control the salt level at the end.
3
Add noodles
- Stir in 2 cups (115 g) uncooked egg noodles.
- Return to a boil, then reduce heat to medium and simmer, stirring occasionally, for 8–9 minutes.
- The noodles should be nearly tender but still have a slight bite.
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Ready when: noodles are just tender with a slight firmness when bitten
Tip: Stir every couple of minutes so noodles don't clump together at the bottom.
4
Fold in shredded chicken
- Add the shredded rotisserie chicken (about 2 cups / 280 g) to the pot.
- Stir gently to distribute the chicken throughout the broth.
- Simmer for 1–2 minutes to heat the chicken through.
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Ready when: no visible steam rising from the chicken pieces, broth is hot
Tip: Shredded rotisserie chicken is already cooked; you only need to warm it gently.
5
Season and finish
- Remove from heat.
- Discard the bay leaf if used.
- Taste the soup and season with kosher salt and freshly ground black pepper to your preference.
- Start with ½ teaspoon salt and ¼ teaspoon pepper, then add more as needed.
- Stir in fresh chopped parsley if desired.
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Ready when: soup tastes balanced and seasoned to your liking
Tip: Taste before serving—under-seasoned broth-based soups taste flat and disappointing, but it's easy to fix.

Good to know

Tips

Save the rotisserie chicken carcass: freeze it in a container and use it later to make homemade stock, which will deepen this soup's flavor even more.
For a brothier soup, use 7 cups (1660 ml) broth instead of 6 cups. For a heartier, noodle-forward bowl, reduce broth to 5 cups (1180 ml).
Customize vegetables based on what's in your kitchen—diced zucchini, green beans, or frozen peas all work well. Add them at the same time as the broth or adjust timing so they're tender by serving.
A squeeze of fresh lemon juice at the end brightens the soup's flavor without adding salt. Stir in ½ to 1 teaspoon before serving.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through (about 5–7 minutes). Add a splash of broth if the noodles have absorbed too much liquid. Freezer: This soup freezes well for up to 3 months. Cool completely, then freeze in portions. To thaw and reheat, transfer to the refrigerator overnight, then warm on the stovetop. The noodles will soften slightly upon thawing, which is normal.

Substitutions

egg noodles → small pasta shapes (ditalini, shells, or orzo). Use the same weight (115 g) and follow the same cooking time. These work especially well in a brothier soup.
rotisserie chicken, skin and bones removed → 2 cups (280 g) cooked shredded chicken breast (homemade or canned). If using canned, drain well and rinse to remove excess sodium. The flavor will be slightly less rich than rotisserie.
low-sodium chicken broth → 6 cups (1420 ml) vegetable broth plus 1 tablespoon soy sauce. This creates a lighter soup with a subtle umami depth. Taste and adjust salt accordingly.
carrots → 2 medium parsnips or a mix of carrots and parsnips. Parsnips add a subtle sweetness. Use the same weight and slice the same way.