Creamy Chicken Noodle Soup with Rotisserie Chicken (2024)

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About This Recipe

This Creamy Chicken Noodle with Rotisserie Chicken is seriously the best chicken noodle soup recipe! It’s made with hearty noodles, tender chicken, classic veggies and a creamy broth that come together in just 35 minutes on the stove top to make the best soup.

If you’ve ever tried myCreamy Chicken Gnocchi SouporHealthy Chicken Pot Pie Soup, you know what I’m talking about when it comes to comfort food! The warm, thick bowl of comfort is perfect for a chilly weeknight or if you just need something cozy.

I’ve made this recipe super easy but using my favorite store-bought rotisserie chicken. Of course, you can use any type of pre-cooked chicken you prefer and if you have any of myBasic Shredded Chickenit’s perfect for this recipe. We’ve also lightened this recipe up a bit by skipping the heavy cream and using a mix of low-fat milk (I used Fairlife for extra protein) and half and half.

Plus, this easy chicken noodle soup is made in just one pot so clean up is a breeze! Pair this soup with one of my favorite HomemadeGreek Yogurt Biscuitsand dinner is served!

• Butter
• Olive oil
• Vegetables– I used celery, carrots and yellow onion.
• Cornstarch– This will help thicken the soup.
• Chicken stock– you can also use chicken or vegetable broth. For extra protein, sub for bone broth.
• Milk– I used Fairlife low fat milk.
• Half & half– you can also use low fat evaporated milk.
• Egg noodles
• Chicken– I love the hand-pulled rotisserie breast chicken fromCostco! The Shredded Rotisserie Chicken fromTargetis yummy too! You can also use myBasic Shredded Chickenor any leftover chicken you have on hand.
• Frozen green peas

• Use turkey in place of chicken.You can easily sub the chicken for turkey or skip the chicken and make this a meatless soup.
• Add in more veggies!I love switching it up and adding potatoes, spinach, cauliflower florets, zucchini – any veggies I have on hand!
• Skip the milk!Want a more classic chicken noodle soup? Omit the milk and half and half and use more chicken stock or broth.
• Sub noodles for rice!You can also skip the noodles or use rice instead if you want a chicken and rice soup. Or omit the noodles completely for just a chicken soup!
• Fresh herbs!Add your favorite herbs like fresh thyme, fresh parsley or a few sprigs of rosemary if you like!

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

1. To a large Dutch oven or pot, add the butter and olive oil and melt over medium-high heat.

2. Add the celery, carrots, onions and salt. Cook for about 5 minutes or until vegetables have started to soften.

3. Stir in the cornstarch.

4. Then stir in the chicken stock, milk and half and half.

5. Bring to a boil.

6. Add the uncooked noodles then reduce heat to a simmer. Cook until noodles are al dente, about 8 minutes.

7. Then stir in the chicken and green peas.

8. Taste and add any additional salt or seasonings to taste. Sprinkle with freshly cracked black pepper to serve!

Store homemade creamy chicken noodle soup in an airtight container in the fridge for 1 week.

The noodles will soak up some of the broth when stored in the fridge. If you prefer, you can cook the noodles separate and add into broth mixture right before eating. Or, you can add them in while cooking and just add a little bit of broth to your bowl when you reheat if the soup is too thick for your preference.

Soup is also one of my favorite recipes to freeze and great for a quick meal when you need something last minute or if you want to take to a friend.

To freeze:let soup cool to room temperature. Then, place in freezer safe bags. It will stay good frozen for 3-4 months. Soup can be reheated on the stovetop or in the microwave.