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Pioneer Woman Rotisserie Chicken Noodle Soup

Pioneer Woman Rotisserie Chicken Noodle Soup - recipe card
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This hearty rotisserie chicken noodle soup is a comforting one-pot meal featuring tender chicken, aromatic vegetables, and egg noodles in a rich, savory broth. Finished with fresh parsley and a squeeze of lemon, it’s the ultimate cozy bowl that comes together quickly using store-bought rotisserie chicken.

Ingredients

Scale
  • 2 tablespoons (28g) unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 cup)
  • 2 celery stalks, sliced into 1/4-inch pieces (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 8 cups (1.9 L) low-sodium chicken broth
  • 1 bay leaf
  • 4 ounces (113g) wide egg noodles (about 3 cups dry)
  • 2 cups (about 280g) shredded rotisserie chicken, skin removed
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, minced, for garnish
  • Optional: 1/4 cup grated Parmesan cheese, for serving

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Once the butter is fully melted and foamy, but not browning (about 1 minute), add the diced onion, carrots, and celery. Stir to coat in the butter and sauté for 6-7 minutes, until the vegetables have softened and the onions are translucent. This builds the aromatic base of the soup.
  2. Add the minced garlic, kosher salt, black pepper, thyme, and oregano to the pot. Stir constantly for 30-60 seconds, until the garlic is fragrant but not browned. Overcooking garlic will make it bitter, so keep a close eye on it.
  3. Pour in the chicken broth all at once, then add the bay leaf. Increase the heat to high and bring the soup to a rolling boil. This should take 5-8 minutes. Boiling helps extract flavor from the vegetables and herbs, creating a more complex broth.
  4. Once boiling, add the egg noodles and reduce the heat to medium-high to maintain a gentle boil. Cook the noodles according to the package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking. You want them al dente, as they will continue to cook slightly off the heat.
  5. When the noodles are still about 1 minute away from being fully cooked, add the shredded rotisserie chicken. Stir gently to incorporate and heat through for the remaining minute. The chicken is already cooked, so it only needs to warm up — this prevents it from drying out.
  6. Remove the pot from the heat. Discard the bay leaf and stir in the fresh lemon juice. The acidity will brighten the entire soup and balance the richness of the butter and chicken.
  7. Taste the soup and adjust the seasoning with additional salt and pepper if needed. The salt level will depend on the saltiness of your broth and chicken — you may need to add a pinch or two.
  8. Ladle the soup into bowls, making sure each serving gets a good amount of chicken, vegetables, and noodles. Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese. Serve hot with crusty bread on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. The noodles will absorb broth, so when reheating, add a splash of chicken broth or water to thin it out. Reheat in a saucepan over medium heat until bubbling, about 5 minutes, or in the microwave in 1-minute intervals. This soup freezes well for up to 3 months, but for best results, undercook the noodles by 2 minutes if you plan to freeze, and add them fresh when reheating. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Nutrition

Keywords: rotisserie chicken noodle soup, chicken noodle soup, rotisserie chicken soup, easy chicken soup, one pot soup, weeknight dinner, comfort food, American soup, homemade soup, egg noodle soup, using rotisserie chicken

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