Is there anything more comforting than a big pot of chicken noodle soup? This rotisserie chicken noodle soup is my shortcut version: grab a store-bought rotisserie chicken (or use whatever leftover chicken is in your fridge), and you’ve skipped the longest step. Soft potatoes, carrots and celery simmer in a garlicky, herby broth, then thick tagliatelle noodles go in at the end. Honestly, it may be the best chicken noodle soup I’ve ever tasted!
It first appeared in my Ramadan 2026 cookbook, and it’s just as good on a chilly weeknight as it is at iftar. If anyone in the family starts to sniffle, run don’t walk to the kitchen to whip this up. My kids would dive head first into this if I let them!
If you love a cozy bowl, try my vegetable noodle soup, Turkish lentil soup or freekeh soup next.
Jump to:
- What makes this a great Every Little Crumb recipe:
- Ingredients you need:
- How to make rotisserie chicken noodle soup:
- Pro Tip
- How to serve:
- Recipe variations:
- Storing Leftover Chicken Noodle Soup:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing:
- Rotisserie Chicken Noodle Soup
What makes this a great Every Little Crumb recipe:
- Uses leftover or rotisserie chicken: no cooking chicken from scratch.
- Potatoes make it hearty: this chicken noodle soup with potatoes is filling enough to be a full meal.
- Pantry spices: dried oregano, thyme, basil, coriander and turmeric, nothing fancy.
- One pot: everything cooks in the same saucepan, even the noodles.
- Thick noodles: tagliatelle gives you big, slurpable ribbons in every spoonful, and really fills you up!
Ingredients you need:
Olive oil and a little butter give the vegetables a rich start. The potato is what makes this soup extra hearty, and the dried herbs plus a pinch of turmeric give the broth a gorgeous golden color and lots of flavor without needing homemade stock. Chicken stock cubes do the heavy lifting for the broth, so all you need is water.
- Olive oil
- Unsalted butter
- Onion
- Celery
- Carrots
- Potato: I use a regular brown potato, but anything you have on hand works!
- Garlic
- Salt
- Dried oregano, thyme and basil
- Ground coriander, turmeric and black pepper
- Water
- Chicken Maggi cubes: these flavor the whole broth, you can of course use homemade chicken broth for an even healthier and more delicious osup.
- Shredded rotisserie chicken or leftover chicken: a store-bought rotisserie chicken is the easiest, but any leftover cooked chicken works, so this doubles as a leftover chicken noodle soup. Remove the skin and bones and shred the meat.
- Dried thick pasta, like tagliatelle: thick pasta turn this into a really hearty meal, but you can use vermicelli, elbow pasta, linguine, whatever you prefer.
- Parsley: for garnish (optional).
See recipe card for quantities.
How to make rotisserie chicken noodle soup:
- Step 1: Heat the olive oil and butter in a large deep saucepan over medium-high heat.
- Step 2: Once hot, add the diced onion, celery, carrots and potato.
- Step 3: Cook for 8–10 minutes, stirring regularly, until the vegetables are softened.
- Step 4: Add the garlic, salt and all the dried spices.
- Step 5: Stir and cook for 1 minute until fragrant.
- Step 6: Pour in the water and add the Maggi cubes.
- Step 7: Add the shredded chicken and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, until the potatoes are tender.
- Step 8: Add the pasta.
- Step 9: Cover and cook for 5–7 minutes, or according to the package instructions, until the pasta is cooked through.
- Step 10: Remove from the heat, garnish with chopped parsley if you like, and serve hot. Enjoy!
Hint: Don’t rush step 5. Cooking the garlic and dried spices in the oil for that one minute is what makes the broth so flavorful.
Pro Tip
Check a piece of potato before adding the pasta. It should be tender when pierced with a fork, because once the noodles go in, you only have 5–7 more minutes of cooking.
How to serve:
Serve it hot, straight from the pot, with extra parsley on top. You can add a squeeze of lemon to each bowl, and serve with some crusty bread!
Recipe variations:
- Different pasta – swap the tagliatelle for another pasta shape you like.
- More veggies – add extra carrots or a handful of spinach at the end.
- Homemade broth – I always have homemade chicken broth in the freezer, if you have some of your own you can use that instead of adding the bouillon cube and water!
Storing Leftover Chicken Noodle Soup:
- Fridge – store in an airtight container in the fridge for 3–4 days. The noodles will keep soaking up broth, so add a splash of water when reheating.
- Freezer – for best texture, freeze the soup for up to 2 months before adding the noodles, then cook fresh noodles when reheating.
- Reheat – warm on the stove over medium heat until hot all the way through.
Expert tips and tricks:
- Dice the vegetables small and evenly so they soften at the same time.
- Shred the chicken while the vegetables cook to save time.
- Taste before serving. Maggi cubes are salty, so adjust the salt at the end if needed.
- Use a big deep pot– this makes a family size generous chicken noodle soup, a little saucepan isn’t going to do the trick!
- Keep the lid on while it simmers. Covering it stops too much broth from cooking off before the pasta goes in.
Top Tip
If you’re making this ahead, keep the cooked soup and noodles separate, so the noodles don’t go soft and drink up all the broth.
Recipe FAQs:
Yes! Any cooked chicken works. That’s what makes this such a great leftover chicken noodle soup.
Potatoes make the soup heartier and more filling, so it eats like a full meal.
Yes you absolutely can, and you can also add homemade chicken stock.
Cook the noodles just until done and serve right away. If you’re planning leftovers, cook and store the noodles separately.
Yes. Make the soup up to the point where you add the pasta, then cook the pasta just before serving so it doesn’t go soft.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing:
These are my favorite dishes to serve with this rotisserie chicken noodle soup:
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Rotisserie Chicken Noodle Soup
Equipment
- large deep saucepan with lid
Ingredients
- 1/4 cup olive oil
- 1 tablespoon unsalted butter
- 1 onion diced
- 2 celery stalks diced
- 2 carrots diced
- 1 potato diced
- 4 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon each dried oregano, thyme, basil, ground coriander, turmeric powder and black pepper
- 8 cups water
- 2 chicken bouillon cubes
- 2 cups shredded cooked rotisserie chicken or leftover chicken
- 150 g dried thick pasta, such as tagliatelle about 5 oz
- chopped parsley optional, for garnish
Instructions
- In a large deep saucepan, heat the olive oil and butter over medium-high heat. Once hot, add the onion, celery, carrots and potato. Cook for 8–10 minutes, stirring regularly, until the vegetables are softened.
- Add the garlic, salt and all the dried spices. Stir and cook for 1 minute until fragrant.
- Add the water, bouillon cubes and shredded chicken. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the potatoes are tender.
- Add the pasta, cover, and cook for 5–7 minutes, or according to the instructions on the pasta package, until the pasta is cooked through.
- Remove from the heat, garnish with chopped parsley if desired, and serve hot. Enjoy!
Video
Notes
- Chicken: any leftover cooked chicken works in place of rotisserie chicken. Remove the skin and bones before shredding.
- Bouillon cubes: you can use homemade or store-bought chicken broth in place of the water and bouillon cubes.
- Potato: a regular brown potato works, but anything you have on hand is fine.
- Pasta: thick pasta like tagliatelle makes it really hearty, but vermicelli, elbow pasta or linguine all work.
- Make sure the potatoes are tender before adding the pasta.
- Keep the lid on while the soup simmers so the broth doesn’t cook off.
- Bouillon cubes are salty, so taste before adding extra salt at the end.
- Refrigerate in an airtight container for 3–4 days. Add a splash of water when reheating, since the noodles soak up the broth.
- For best texture, freeze the soup before adding the noodles, for up to 2 months. Cook fresh noodles when reheating.
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