Rotisserie Chicken Noodle Soup

Prep Time 25 minutes

Serves 6 

Using a rotisserie chicken for this hearty chicken soup speeds up the process for a quick and easy soup on a cool fall night. Make it in large batches and freeze it for an even quicker dinner later and save the chicken bones to make your own stock when you have time. 

Supplement rice, buckwheat or quinoa for a gluten free variety. 


• 1 whole rotisserie chicken 

• 8 cups of chicken stock

• 2 tablespoons butter or olive oil

• 1 onion, diced

• 4 stalks of celery, chopped

• 3 medium carrots, diced

• 3 cloves garlic, crushed

• 6 ounces wide egg noodles

• Fresh herbs of choice (rosemary, thyme, parsley or dill) 

• Salt and pepper to taste


• Remove chicken from bone and cut in to bite size pieces

• In large stock pot, saute onion, carrots, herbs and celery in butter or olive oil until vegetables are soft

• Add chicken stock and bring to boil

• Once boiling, turn down heat and add garlic, chicken pieces and noodles to pot 

• Add salt and pepper to taste

• Soup will be ready when noodles are soft