Pioneer Woman Rotisserie Chicken Noodle Soup Recipe

Pioneer Woman Rotisserie Chicken Noodle Soup is the ultimate shortcut to homemade comfort. It is made with shredded meat from a store-bought rotisserie chicken, a classic trio of carrots, celery, and onions, and tender egg noodles, all swimming in a golden, herb-infused broth. The result is a soup that tastes like it simmered all day but comes together in under30 minutes. It is perfect for fighting off a cold, a quick weeknight dinner, or when you simply need a warm “hug in a bowl.”

Try More Soups Recipes:

• Pioneer Woman Tomato Soup and Grilled Cheese Recipe
• Pioneer Woman White Lasagna Soup Recipe
• Pioneer Woman Split Pea Soup

🧡 Why You Will Love This Rotisserie Chicken Noodle Soup Recipe:

• Super Fast: By using pre-cooked rotisserie chicken, you skip the long process of roasting or poaching a bird, cutting the cook time in half.
• Classic Comfort: It hits all the nostalgic notes with tender veggies, savory broth, and soft noodles.
• Ree’s Secret: A pinch of turmeric gives the soup a beautiful golden color that makes it look like it was made by a grandma.
• Flexible: It’s a great way to use up leftover veggies or that half-eaten chicken sitting in the fridge.

🍗 Pioneer Woman Rotisserie Chicken Noodle Soup Ingredients

• 1 whole rotisserie chicken (skin removed, meat shredded)
• 2 tbsp butter (or olive oil)
• 1 large onion, diced
• 3 carrots, peeled and sliced into coins
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth (or stock)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp ground turmeric (for color and health)
• 1/2 tsp salt (adjust based on broth saltiness)
• 1/2 tsp black pepper
• 3 cups dry egg noodles (wide or extra wide)
• 1/4 cup fresh parsley, chopped

🍲 How To Make Pioneer Woman Rotisserie Chicken Noodle Soup

1. Prep the chicken: by removing the skin from the rotisserie chicken. Pull the meat off the bones and shred it into bite-sized pieces. Set aside. (Save the carcass for making stock later if you wish!).
2. Sauté the mirepoix: by melting the butter in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the onions are translucent and the vegetables start to soften.
3. Add aromatics: by stirring in the minced garlic, dried thyme, and turmeric. Cook for 1 minute until fragrant, being careful not to burn the garlic.
4. Simmer the broth: by pouring in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 minutes to let the vegetable flavors meld with the broth.
5. Cook the noodles: by increasing the heat slightly and adding the dry egg noodles to the pot. Cook for about 6 to 8 minutes (or according to package directions) until the noodles are al dente (tender but with a slight bite).
6. Add the meat: by stirring in the shredded rotisserie chicken and the fresh parsley. Simmer for 2 to 3 minutes just to warm the chicken through.
7. Season and serve: by tasting the broth. Rotisserie chickens and boxed broth can be salty, so add the salt and black pepper only at this final stage to taste. Ladle into bowls immediately.

💡 Recipe Tips

• Don’t overcook noodles: Egg noodles absorb liquid very quickly. If you plan to have leftovers, you might want to cook the noodles separately and add them to individual bowls, otherwise, they will soak up all the broth in the fridge.
• Add a creamy twist: For a richer, “creamy” version that Ree Drummond often loves, add a splash (about 1/4 cup) of heavy cream or half-and-half right at the end of cooking.
• Boost the broth: If using boxed broth, a squeeze of lemon juice at the end brightens up the flavor significantly.
• Vegetable size: Keep your carrot and celery slices uniform so they cook at the same rate.

🥗 What To Serve With Rotisserie Chicken Noodle Soup?

This soothing Rotisserie Chicken Noodle Soup is a complete meal on its own, but it pairs wonderfully with simple, comforting sides. A classic choice is saltine crackers or a chunk of crusty sourdough bread for dipping into the golden broth. For a heartier lunch, serve it alongside a crisp grilled cheese sandwich or a turkey club. To add some freshness, a simple green salad with a light vinaigrette offers a nice crunch that contrasts beautifully with the soft noodles and tender chicken.

🎚 How To Store Rotisserie Leftovers Chicken Noodle Soup?

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• The “Noodle Issue”: Be aware that the noodles will continue to absorb broth as they sit. The soup will be much thicker the next day.
• Freeze: You can freeze the soup, but noodles do not freeze well (they turn to mush). It is best to freeze the soup base (broth, veggies, chicken) and add fresh noodles when you reheat it.

🥵 How To Reheat Leftovers Rotisserie Chicken Noodle Soup?

• Stovetop: Pour the soup into a pot and add 1/2 to 1 cup of water or extra broth to loosen it up (since the noodles drank the liquid). Heat over medium heat until hot.
• Microwave: Heat individual bowls for 2 to 3 minutes, adding a splash of water if it looks too thick.

FAQs

More Soups Recipes:

• Pioneer Woman Turnip Green Soup
• Pioneer Woman Tomato Soup Recipe
• Pioneer Woman Vegetable Beef Soup

Rotisserie Chicken Noodle Soup Nutrition Facts

• Calories: 320 kcal
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 950mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 28g

Pioneer Woman Rotisserie Chicken Noodle Soup Recipe

Recipe by Imen DridiCourse: Soup, Dinner, Lunch, Sides, MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

320

kcal

Pioneer Woman Rotisserie Chicken Noodle Soup is the perfect 30-minute meal. Using store-bought rotisserie chicken cuts the prep time in half. Loaded with carrots, celery, and egg noodles in a turmeric-spiked broth. Warm, comforting, and perfect for cold days.

Ingredients

• 1 whole rotisserie chicken (skin removed, meat shredded)

• 2 tbsp butter (or olive oil)

• 1 large onion, diced

• 3 carrots, peeled and sliced into coins

• 3 celery stalks, sliced

• 3 cloves garlic, minced

• 8 cups low-sodium chicken broth (or stock)

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1/2 tsp ground turmeric (for color and health)

• 1/2 tsp salt (adjust based on broth saltiness)

• 1/2 tsp black pepper

• 3 cups dry egg noodles (wide or extra wide)

• 1/4 cup fresh parsley, chopped

Directions

• Prep the chicken: by removing the skin from the rotisserie chicken. Pull the meat off the bones and shred it into bite-sized pieces. Set aside. (Save the carcass for making stock later if you wish!).
• Sauté the mirepoix: by melting the butter in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the onions are translucent and the vegetables start to soften.
• Add aromatics: by stirring in the minced garlic, dried thyme, and turmeric. Cook for 1 minute until fragrant, being careful not to burn the garlic.
• Simmer the broth: by pouring in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 minutes to let the vegetable flavors meld with the broth.
• Cook the noodles: by increasing the heat slightly and adding the dry egg noodles to the pot. Cook for about 6 to 8 minutes (or according to package directions) until the noodles are al dente (tender but with a slight bite).
• Add the meat: by stirring in the shredded rotisserie chicken and the fresh parsley. Simmer for 2 to 3 minutes just to warm the chicken through.
• Season and serve: by tasting the broth. Rotisserie chickens and boxed broth can be salty, so add the salt and black pepper only at this final stage to taste. Ladle into bowls immediately.

Notes

• Don’t overcook noodles: Egg noodles absorb liquid very quickly. If you plan to have leftovers, you might want to cook the noodles separately and add them to individual bowls, otherwise, they will soak up all the broth in the fridge.
  Add a creamy twist: For a richer, “creamy” version that Ree Drummond often loves, add a splash (about 1/4 cup) of heavy cream or half-and-half right at the end of cooking.
  Boost the broth: If using boxed broth, a squeeze of lemon juice at the end brightens up the flavor significantly.
  Vegetable size: Keep your carrot and celery slices uniform so they cook at the same rate.