Roast Chicken Noodle Soup

  • prep time1 min
  • total time 25 min
  • serves 4 - 6
Michael Smith
Michael Smith

"I love how my local grocery has chickens spinning and roasting, ready to take home and serve up. But don’t stop there. You can stretch a rotisserie chicken into a hearty pot full of delicious soup for a crowd!" - Chef Michael Smith

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161 Ratings
Directions for: Roast Chicken Noodle Soup


1 store-bought cooked rotisserie chicken

2 large onions, chopped

2 carrots, peeled and chopped

2 stalks of celery, chopped

8 cup (2 L) of water

2 cup (500 ml) of egg noodles

1 Tbsp (15 ml) or so of summer savory, sage or thyme

1 cup (250 ml) or so frozen corn

1 cup (250 ml) or so frozen peas

A sprinkle or two of salt and lots of freshly ground pepper


1. Dissect your chicken, separating the meat from the bones. Reserve the meat. Put the bones in a stockpot, cover with water and a tight lid then simmer one hour. Strain, discard the bones and return the broth to the stockpot. Toss in onion, carrot, celery, salt and pepper. Simmer with a tight-fitting lid until the vegetables are barely cooked, about 20 minutes.

2. Add the egg noodles and cook until almost tender. Add the peas, corn and reserved chicken and simmer to heat through, about 5 minutes or so. Season to your taste with salt and pepper. Your pot of homemade, hearty goodness is ready for the ladle and ready for sharing.

3. Freestyle Twist: Any number of dried herbs will bring a flavor twist to your hearty soup. Thyme, rosemary, sage, tarragon or oregano- we all have our favorite. And feel free to toss in some chopped green onion or freshly chopped parsley for a little extra color and taste.

See more: Chicken, Soup, Fall, Main, Lunch, Winter

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