Creamy Rotisserie Chicken Noodle Soup

My family loves this lightened up version of creamy chicken noodle soup with rotisserie chicken. It’s quick, uses one pot and it’s healthy! A slight substitution of typical ingredients without sacrificing the taste makes this chicken soup recipe a winner with us, much like these Pumpkin Muffins that always seem to disappear quickly.

This soup is one of our Fall and Winter favorites. It tastes like it simmered all day, but can be made in only about an hour.

large white dutch oven full of creamy chicken noodle soup with carrots, egg noodles, celery and chicken on a table with fresh vegetables beside pot

If you have had the Costco Rotisserie Chicken Soup and liked it, you will love using the Rotisserie Chicken shredded meat from there. I get the packs of shredded meat that can be found in the cooler with their other freshly prepared meals.

Ingredients/shopping list

  • 3 Tbsp Butter
  • 1/2 Onion
  • 1 1/2 cups Carrots
  • 1 cup Celery
  • 2 Garlic cloves
  • 1/4 cup All-Purpose Flour
  • 3/4 Tbsp Oregano
  • 3/4 tbsp Black Pepper
  • 3/4 tsp Thyme
  • 3/4 tsp Salt
  • 12 cups Chicken Broth
  • 2 Potatoes
  • 6 Cups Rotisserie Chicken
  • 2 cups Half and Half
  • 12 oz Wide Egg Noodles

How to Make Creamy Rotisserie Chicken Noodle Soup

The trick to cutting out a whole lot of time spent in the kitchen making homemade chicken soup starts in the grocery store. Of course, there is no judgement from me if you would rather chop your own carrots or prepare the chicken.

However, it does save a lot of time to pick up a pre-cut bag of carrots and a rotisserie chicken.

Pick up a rotisserie chicken, or better yet, grab a pack of the off the bone chicken at Costco. That saves me about 10 min of cutting up a rotisserie chicken or an hour or more cooking my own chicken.

1. Prepare celery, onion and carrots by chopping as necessary. Melt butter in the dutch oven. Add all vegetables and garlic.

carrots, onions, celery in a dutch oven cooking

2. Once the vegetables begin to soften, add the flour, oregano, pepper, salt and thyme. Stir for about 3 minutes over medium heat.

add flour after veggies soften

3. Add the chicken broth and potatoes. Bring to a boil over medium-high heat for 5 minutes.

4. Reduce heat and simmer for about 25 minutes or until the potatoes are soft.

5. Once the potatoes are soft, add the chicken, half and half. Allow soup to return to boiling again. Adjust the half and half as needed depending on how creamy you want it.

6. Add noodles.

7. Cook for 10 minutes or until the noodles are thoroughly cooked. Enjoy!

creamy soup ready to eat

By using my (Amazon affiliate) a dutch oven for this soup recipe, everything can be cooked in one pot!

Storage

In the fridge: This can be stored in the refrigerator for up to 5 days. I like to keep some chicken broth close by to add prior to heating up. The noodles will soak up most of the broth in time.

In the Freezer: If you plan to freeze, skip adding the egg noodles and it will freeze nicely for four to six months.

Additional homemade, lighter recipes you might enjoy

creamy soup ready to eat

Creamy Rotisserie Chicken Noodle Soup

Published By Stephanie
Lightened up chicken noodle soup that is quick and easy using rotisserie chicken, egg noodles, and half and half.
4 from 9 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dinner
Cuisine American
Servings 10 servings
Calories 533 kcal

Equipment

  • Dutch oven or large pot

Ingredients
  

  • 3 tbsp Butter
  • ½ Onion
  • cups Carrots Sliced
  • 1 cup Celery
  • 2 Garlic Cloves minced
  • ¼ cup All-Purpose Flour
  • ¾ tbsp Oregano dried
  • ¾ tbsp Black Pepper
  • ¾ tsp Thyme dried
  • ¾ tsp Salt
  • 14 cups Chicken Broth
  • 2 Potatoes Cubed
  • 6 cups Rotisserie Chicken Roughly chopped, shredded
  • 2 cups Half and half
  • 12 oz Egg Noodles uncooked

Instructions
 

  • Heat the butter in a large pot or Dutch oven. Add the onion, carrots, celery and garlic.
  • Saute over medium high heat for about 7 min or until the vegetables begin to soften.
  • Add the flour, oregano, pepper, salt and thyme. Keep stirring and cook for about 3 minutes.
  • Add the chicken broth and potatoes.
  • Bring to a boil over medium-high heat for 5 minutes.
  • Reduce heat to low and simmer for 25 minutes or until potatoes are soft.
  • Add the chicken, half and half. Return to a boil.
  • Add noodles.
  • Cook for 10 minutes or until the noodles are cooked through. Enjoy!

Notes

Depending on how soupy (liquid) you like your soup, you may need to add a little additional broth and half and half to it, especially after it cools down and the noodles soak up more of the liquid.

Nutrition

Serving: 2cupsCalories: 533kcalCarbohydrates: 41gProtein: 48gFat: 20gSaturated Fat: 7gTrans Fat: 1gCholesterol: 183mgSodium: 1927mgPotassium: 708mgFiber: 3gSugar: 3gVitamin A: 3476IUVitamin C: 34mgCalcium: 115mgIron: 2mg
Keyword chicken, easy, Healthy, soup
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
about stephanie

About Stephanie

Just an everyday stay at home mom who one day decided I didn’t want to become the stereotypical overweight, middle-aged, out of breath, mom anymore. One day at a time, one meal at a time, one workout at a time and I became the athlete I never knew existed. Read more...

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5 stars
I made this dinner tonight for my husband and son, who are sick. It turned out excellent. I made a few changes. I only had canned chicken, so I used that. I reduced the liquid to 10 cups and used elbow noodles. That’s all I had. Before, I added the chicken, but after the half and half, I took about two cups and blended it, then added it back to the pot. It turned out more like a chowder which is what we like. Thank you for the recipe. I will continue to use it.

5 stars
I live For this soup soooo Yummy!! Doesnt comPare to any oTher chicken Noodle

3 stars
The FLAVOR is good but the CONSISTENCY is too thick. TheRe was no broth leFt, i Had to add another 4 cups of broth. Its still thiCk but mOre of a cReamy soup. I only used a 12oz (1 bag) of egg noodles nOt the 4 cups it Asked for. Not sure if i did soMething wrOng bUt DEFINITELY had to tweek this RECIPE

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