Creamy Rotisserie Chicken Soup

Creamy Rotisserie Chicken Soup

This easy Creamy Rotisserie Chicken Soup recipe is perfect for using up leftover rotisserie chicken and making it into a whole new meal. Since the chicken is already cooked, you can make this on the stovetop for an easy, comforting weeknight dinner. Milk lends creaminess to the soup and stirring in some egg noodles makes hearty and filling.

Gather up your ingredients.

NOTE: I absolulety love using a leftover rotisserie chicken carcass to make chicken stock in the Instant Pot. It’s super easy, freezes well, and lends to the most delicious flavor to future meals.

ingredients for creamy rotisserie chicken soup

Heat a large Dutch oven on medium and add the butter. When the butter begins to bubble, add the the olive oil.

allow the butter to bubble and then add the olive oil

Add the onions, carrots, and celery, stirring to coat and cook for about 5 minutes, until the vegetables begin to soften.

vegetables sautéing in the pot

Sprinkle in the Kosher salt, dried thyme, and black pepper. Mix until combined and fragrant, about 1-2 minutes. Sprinkle the flour on top, then mix to coat.

Stir in the chicken stock and then the milk and raise the heat to medium-high and bring to a low boil. Add the egg noodles, cooking according to package directions (about 9 minutes) and then stir in the rotisserie chicken. Cook until the chicken is heated through, about 2 minutes. Spoon into bowls and serve immediately.

NOTE: Egg noodles don’t hold up well as leftovers in soup. If you are not planning to eat the entire soup in one evening, it’s best to cook the egg noodles separately and just add them to the warm soup as needed.

If you love this Creamy Rotisserie Chicken Soup, you might also enjoy my Instant Pot Cream of Asparagus Soup; Instant Pot Rotisserie Chicken Soup; and Fresh Vegetable Soup with Pasta.

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Creamy Rotisserie Chicken Soup

Easy creamy rotisserie chicken soup. Healthy and hearty, a perfect way to use up leftover rotisserie chicken.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale

4 cups rotisserie chicken, chopped into bite-sized pieces
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onion
2 cups chopped carrots
2 cups chopped celery
1/2 tablespoon Kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
6 cups chicken stock
2 cups whole milk
6 ounces extra-wide egg noodles

Instructions

  1. Heat a large Dutch oven on medium and add the butter. When the butter begins to bubble, add the the olive oil. Add the onions, carrots, and celery, stirring to coat and cook for about 5 minutes, until the vegetables begin to soften. Sprinkle in the Kosher salt, dried thyme, and black pepper. Mix until combined and fragrant, about 1-2 minutes. Sprinkle the flour on top, then mix to coat.
  2. Stir in the chicken stock and then the milk and raise the heat to medium-high and bring to a low boil. Add the egg noodles, cooking according to package directions (about 9 minutes) and then stir in the rotisserie chicken. Cook until the chicken is heated through, about 2 minutes. Spoon into bowls and serve immediately.

Notes

NOTE: Egg noodles don’t hold up well as leftovers in soup. If you are not planning to eat the entire soup in one evening, it’s best to cook the egg noodles separately and just add them to the warm soup as needed.

Keywords: creamy rotisserie chicken soup, easy chicken soup, leftover rotisserie chicken recipe, chicken noodle soup, healthy creamy chicken soup

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