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Best Homemade Creamy Chicken Noodle Soup (Easy Rotisserie Recipe)

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This creamy chicken noodle soup comes together in under 40 minutes using a rotisserie chicken, creating a velvety, comforting broth without heavy cream. It’s the perfect quick and easy meal for cozy nights, packed with tender chicken, fresh vegetables, and wide egg noodles.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried rosemary (crushed)
  • 1 bay leaf
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 rotisserie chicken, meat shredded (about 3–4 cups)
  • 8 ounces wide egg noodles
  • ¼ cup fresh parsley, chopped
  • Fresh thyme sprigs (optional, for garnish)

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into roughly equal-sized pieces (about ¼-inch). Mince the garlic. Shred the rotisserie chicken, discarding the skin and bones. Measure out your broth, water, and half-and-half.
  2. Sauté the aromatics. Heat the butter and olive oil in your Dutch oven over medium heat. Once the butter is melted and bubbling, add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  3. Add the garlic. Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Don’t let it brown.
  4. Make the roux. Sprinkle the flour over the cooked vegetables and stir constantly for 2-3 minutes. The mixture will look pasty and clumpy at first—keep stirring until the flour is fully incorporated and has turned a light golden color.
  5. Add the broth gradually. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once all the broth is added, pour in the water and stir to combine.
  6. Season the broth. Add the dried thyme, rosemary, bay leaf, salt, and pepper. Stir well, then bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes.
  7. Cook the noodles. While the soup is simmering, bring a separate pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain them and set aside. Do not cook the noodles directly in the soup broth.
  8. Add the cream and chicken. After the soup has simmered for 10 minutes, remove the bay leaf. Stir in the half-and-half and the shredded rotisserie chicken. Let everything heat through for 3-4 minutes. Do not let it boil after adding the cream.
  9. Combine and serve. Taste the soup and adjust the seasoning if needed. To serve, place a generous portion of noodles in each bowl, then ladle the hot soup over the top. Garnish with fresh parsley and a few thyme sprigs if desired.

Notes

Cook noodles separately to prevent them from absorbing too much broth and becoming mushy. Store soup and noodles separately for leftovers. For a gluten-free version, use gluten-free all-purpose flour and gluten-free egg noodles. For a dairy-free option, swap butter for vegan butter and use full-fat canned coconut milk instead of half-and-half. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: creamy chicken noodle soup, rotisserie chicken soup, easy chicken soup, comfort food, quick dinner, chicken noodle soup recipe

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