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Rotisserie Chicken Noodle Soup

Rated as 4.67 out of 5 Stars

"A hearty chicken noodle soup perfect for a cold day or a sick little one."
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50 m servings 359
Original recipe yields 6 servings


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  1. Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
  2. Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.

Nutrition Facts

Per Serving: 359 calories; 10.3 36.9 28.5 100 1019 Full nutrition

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Read all reviews 7
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Flavor is good but by the time the noodles absorb much of the stock it's not really soup. I added 2 cups of water after cooking. Seasoning was still fine.

Taste was very good, even though I had no celery. Only used a partial bag of noodles though, and didn't have much extra broth for the noodles after refrigerating leftovers for the next day. Had ...

I followed the recipe except for the garlic and sea salt. Great wintertime soup. I have frozen it with the noodles and it tastes amazing. It is very handy to have a wonderful meal ready to go...

Added MSG, and 2 cups of water. Cubed the chicken instead.

Love it but dont be afraid to add more broth.

Easy to make and loved the flavor from the oregano and Italian seasoning. Will definitely make it again!

Fast and simple!