Rotisserie-Style Chicken Noodle Soup Recipe from Scratch

Learn how to make a comforting homemade chicken noodle soup using a rotisserie chicken from the grocery deli. This approach gives you deep flavor with minimal fuss and no need to handle a raw bird.

• 1 rotisserie chicken, fully cooked
• 1/3 of an onion (for broth)
• 2 stalks of celery (for broth)
• 1 bay leaf
• 1/2 teaspoon salt (for broth)
• 1/4 teaspoon pepper (for broth)
• 1/4 cup chopped onion (for soup)
• 1 cup chopped celery (for soup)
• 1 cup chopped carrots
• Reserved cooked chicken, shredded or chopped
• 8 ounces frozen egg noodles
• Additional salt and pepper to taste

Instructions

1. Remove the meat from the rotisserie chicken and set it aside. Place the remaining carcass, skin and any juices into a large pot and cover with about 3 quarts of water.
2. Add 1/3 of an onion, 2 stalks of celery (including leaves if available), and a bay leaf. Season with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 1–2 hours to extract flavor.
3. Strain the broth through a fine-mesh strainer into a large bowl, discarding bones, skin, vegetables and the bay leaf. Return the strained broth to the pot. If the flavor is very concentrated, add up to three cups of water to reach your preferred strength.
4. Add the chopped onion, celery and carrots to the pot and simmer on medium until the vegetables are tender, about 30 minutes.
5. While the vegetables cook, cut the reserved chicken into bite-sized pieces and add it to the pot.
6. Stir in the frozen egg noodles and simmer, stirring occasionally, for at least 20 minutes or until the noodles are cooked. Taste and adjust seasoning with additional salt and pepper as needed.