Rotisserie Chicken Noodle Soup is an easy, shortcut recipe that combines tender, slow-cooked rotisserie chicken with bone broth, egg noodles, carrots, celery, fresh garlic, and dill. This is a quick-cooking chicken noodle soup that is packed with flavor and just as delicious as homemade chicken noodle sou made from scratch! SUBSCRIBE: PRINT RECIPE: FAVORITE FOODS + KITCHEN TOOLS: Kettle & Fire: (use code: SOGOOD20 to save 20%) 6-Quart Dutch Oven: Wooden Spoon: Spouted Glass Measuring Cup: Glass Mixing Bowls: My Go-To Kitchen Knife: TIMESTAMPS 0:00 Intro 0:53 Prepping the ingredients 1:02 Chopping an onion 1:25 Prepping the carrots and celery 1:37 Chopping the garlic 1:51 Prepping the dill 2:00 Shredding the rotisserie chicken 3:09 Starting the soup with olive oil and onions 3:49 Adding the garlic, carrots, celery, and spices 4:21 Adding the Kettle and Fire Bone Broth 4:47 featuring the K+F Promo Code SOGOOD20 5:07 Adding the chicken 5:22 Making the egg noodles 6:14 Adding the dill 6:28 Serving the chicken noodle soup 7:25 Bloopers RECIPES MENTIONED Homemade Chicken Stock: Roasted Chicken Breast: WEBSITE: INSTAGRAM: FACEBOOK: PINTEREST: TWITTER: ROTISSERIE CHICKEN NOODLE SOUP extra virgin RECIPE 1 scoop oil 1 medium onion, chopped 3 carrots, peeled and cut into bite-sized pieces, 2 celery ribs, c ut into half-moons 3 cloves garlic, 1 teaspoon poultry seasoning, 8 cups chicken bone broth or chicken stock 4 cups shredded rotisserie chicken 3 cups fresh chopped dill 2 cups cooked egg noodles sea salt and pepper chopped to taste Cook noodles according to the package and set them aside. Place a large pot over medium heat and heat olive oil. Add the onion with a fat pinch of salt. Cook for 5 minutes or until the onions are fragrant and translucent. Add in garlic, carrots, celery, and poultry seasoning and allow to cook for 5-6 minutes or until the vegetables are softened but not browned. Pour in the chicken stock and season with salt and pepper. Bring everything to a boil and then reduce it down to a simmer. Add in shredded chicken and continue to simmer for another ten minutes. Adjust seasonings as needed and finish with fresh chopped dill. You can add the cooked right to the pot before serving or at the bottom of each bowl if you don’t think you will finish all of the soup. If you store the soup with the noodles in it they will get soggy, this is why I prefer to cook them on the side and add them at the end. NOTES If you like a bit of heat, you can add some red pepper flakes to the base of the recipe when sautéing the veggies. If you like lemon, try adding a big squish to the pot right before serving. NUTRITIONAL ANALYSIS Serving: 2cups | Calories: 306kcal | Carbohydrates: 23g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 439mg | Potassium: 705mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5154IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg.





  1. Love your channel. You don’t have any added talking that isn’t necessary. I am mostly whole food plant base but occasionally eat chicken. And, love chicken soup. The dill sounds delicious, I just happen to have some growing in my little hydroponic garden.
    I would love to see more whole food plant based recipes. Always looking for something different to serve. 😃😃

  2. Good tip on the noodles being separate from the soup. I once had a great idea to throw a whole box of orzo into my homemade soup and when it didn't look like much I tossed in a second box. While it tasted good the lack of broth was alarming. Big Boop on my part 😀

  3. Im 53 and just got home from a shocking emergency appendectomy and was trying to figure out what to make to eat and this popped up. Simple enough for me to make using rotisserie chicken and broth, easy to eat, and super nutritious to aid in a speedy recovery. Plus we got 15 cm of snow with more on the way. So this is perfect on a cold snowy winter day. Thanks so much. I really appreciate it. And I agree, you need to be on network TV.