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Best Creamy Chicken Noodle Soup Using Rotisserie Chicken

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This creamy chicken noodle soup with rotisserie chicken is the kind of meal that feels like a hug in a bowl. It’s rich without being heavy, comforting without being boring, and it comes together in under 30 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 cups shredded rotisserie chicken (from one medium rotisserie chicken, skin discarded)
  • 8 ounces wide egg noodles
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into uniform pieces (about 1/4 inch). Mince the garlic. Shred the rotisserie chicken, discarding the skin and bones. Measure out your broth, milk, and cream.
  2. Place your Dutch oven or pot over medium heat and add the butter. Let it melt completely until it’s foamy but not browning—about 1 minute. Add the diced onion, carrots, and celery. Stir to coat them in the butter. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  3. Toss in the minced garlic and stir constantly for 30 seconds until fragrant.
  4. Sprinkle the flour evenly over the cooked vegetables. Stir constantly with your wooden spoon for 1-2 minutes until the flour turns a light golden color.
  5. Pour in about 1 cup of the chicken broth while stirring vigorously. The mixture will thicken immediately into a paste. Keep stirring and slowly add the remaining broth, followed by the milk and heavy cream. Whisk if needed to break up any lumps. Bring the mixture to a gentle simmer.
  6. Add the dried thyme, rosemary, garlic powder, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine. Let the broth simmer for 5 minutes, stirring occasionally.
  7. While the broth simmers, cook the egg noodles according to package directions in a separate pot of salted boiling water. Cook them al dente—about 1 minute less than the package suggests. Drain the noodles and set them aside. Do not rinse them.
  8. Stir the shredded rotisserie chicken into the simmering broth. Let it heat through for 2-3 minutes.
  9. Add the cooked noodles to the pot and stir gently to combine. Taste the soup and adjust the seasoning. Ladle into bowls and garnish with fresh parsley. Serve immediately.

Notes

Don’t rush the roux; cook the flour for 1-2 minutes until pale golden to avoid a raw flour taste. Cook noodles separately to prevent them from absorbing too much liquid and becoming mushy. Use low-sodium broth to control saltiness. Shred the chicken while it’s still warm for easier handling. Add the cream at the end off the heat to prevent curdling.

Nutrition

Keywords: creamy chicken noodle soup, rotisserie chicken soup, easy chicken soup, comfort food, quick dinner

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