The Best Chicken Noodle Soup

There are few things more comforting than a big bowl of homemade chicken noodle soup, and this is the version I’ve been making for YEARS. It’s simple, cozy, packed with tender chicken, veggies, and egg noodles, with a super flavorful broth that makes you want to go back for bowl after bowl.

But what really makes this chicken noodle soup special is my favorite little kitchen hack: using a rotisserie chicken for BOTH the chicken and the homemade stock. Once you realize how easy it is to make your own bone broth from home, I promise you’ll never look back! You’ll just pull off all that perfectly cooked chicken to use in the soup, then instead of throwing away the carcass, turn it into the most flavorful homemade chicken stock. And since you’re already chopping onion, carrots, celery, and garlic for the soup, you can use a bunch of those scraps in the stock too. We love a low-waste queen!!

Now, do you HAVE to make homemade chicken stock to make this recipe? Definitely not. Sometimes chicken noodle soup is needed immediately, and store-bought broth is there for you. The actual soup comes together super quickly with a rotisserie chicken, so using store-bought broth turns this into a really easy weeknight dinner. I just recommend choosing a good quality store bought chicken stock so you don’t miss out on extra flavor.

If you have a little extra time (or want to prep your stock the day before) I HIGHLY recommend trying the homemade version at least once. It’s so rich and flavorful, freezes beautifully, and makes use of something you’d otherwise throw away. Your future chicken-noodle-soup-loving self will thank you.

Why You’ll Love This Recipe

• The ultimate comfort food. Tender chicken, egg noodles, carrots, celery, and a flavorful chicken broth is proof that sometimes the classics really are the best.
• Rotisserie chicken does double duty. Use the meat in your soup and the leftover carcass to make homemade chicken stock. One chicken, zero wasted potential!
• Homemade OR shortcut-friendly. Make my homemade rotisserie chicken stock when you have time, or grab your favorite store-bought chicken broth when you need dinner on the table ASAP.
• Perfect for meal prep. Make the stock ahead of time, freeze it for later, or make a big batch of soup to have throughout the week.
• Easy to customize. Adjust the amount of noodles, veggies, chicken, or broth depending on how hearty you like your chicken noodle soup.

Ingredients

• Rotisserie chicken: My favorite shortcut. You’ll need about 2 cups of shredded chicken for the soup. If you’re making the homemade stock, save the carcass and bones!
• Chicken stock or broth: Homemade rotisserie chicken stock is my first choice, but a good-quality store-bought chicken stock or broth absolutely works. I recommend starting with about 5–6 cups and adding more depending on how brothy you like your soup.
• Onion, celery + carrots: The classic chicken noodle soup trio. If you’re making homemade stock, save your scraps as you prep!
• Garlic: Because DUH.
• Egg noodles: I love classic egg noodles here because they cook quickly and give you that nostalgic chicken noodle soup feel, but I’ve made this with pearled couscous, orzo, ditalini, any short pasta shape will do here.
• Dried basil + parsley: Simple seasonings that complement the chicken and vegetables without overpowering the broth.
• Mushroom umami seasoning: Optional, but one of my favorite ways to give the broth a little extra savory depth. You can find it at Trader Joe’s, or use dried mushroom powder. It’s one of my favorite secret weapons for flavor.
• Fresh parsley: A little fresh parsley at the end brightens everything up.
• Salt + pepper: Season to taste, especially if you’re using store-bought broth since sodium levels can vary significantly between brands.

How to Make Homemade Rotisserie Chicken Stock

If you have the time, THIS is what takes this chicken noodle soup to the next level. You’re essentially getting everything you can out of one rotisserie chicken: meat for the soup and a rich, homemade stock from the carcass. The best part is, it makes use of all the things you were going to toss anyway: the chicken carcass, the onion peels and ends, the celery leaves and ends, the carrot peels, even the parsley stems all go into your stockpot to make a flavorful broth.

And if you don’t have all those scraps (mainly when I’m lazy and using pre-chopped mirepoix), that’s okay too. I’ve literally made this stock with just the chicken bones, water, and salt and it has STILL been delicious. Use what you have.

For the Homemade Chicken Stock

Ingredients:

• Carcass and bones from 1 rotisserie chicken
• 1 onion, quartered, OR onion scraps
• 2 celery stalks, OR celery ends and leaves
• 1 large carrot, OR carrot peels and scraps
• 2 whole garlic cloves, OR garlic scraps
• 2–3 parsley stems, optional
• About 6 cups water, or enough to cover the bones
• 1 tablespoon apple cider vinegar
• 1 tablespoon whole peppercorns
• Salt, to taste

Instant Pot Method

• Add the rotisserie chicken carcass and bones to your Instant Pot along with your vegetables or vegetable scraps, garlic, parsley stems, apple cider vinegar, and peppercorns.
• Cover everything with water (around 6 cups), depending on the size of your Instant Pot and chicken carcass. Don’t add the salt just yet.
• Secure the lid and make sure the steam release valve is set to sealing. Pressure cook on high for 60–90 minutes, depending on how much time you have.
• Once finished, allow the pressure to release naturally before carefully releasing any remaining pressure.
• Strain the stock through a fine-mesh strainer, discard the bones and vegetables, then season the finished stock with salt to taste.
• You can use it immediately or cool and refrigerate it until you’re ready to make your soup.

Stovetop Method

• Add the rotisserie chicken carcass and bones to a large stockpot along with your vegetables or scraps, garlic, parsley stems, apple cider vinegar, and peppercorns.
• Add enough water to cover the bones (around 6 cups) and bring everything to a boil.
• Once boiling, reduce the heat to maintain a very gentle simmer. Partially cover and simmer for 2–4 hours, checking occasionally and adding a little more water if necessary. You can absolutely let it go longer if you want an even richer stock.
• Strain through a fine-mesh strainer, discard the solids, and season the finished stock with salt to taste.

My Favorite Make-Ahead Method

I actually LOVE making the stock the day before I make chicken noodle soup. Once strained, let the stock cool and refrigerate it overnight. As it chills, the fat rises to the top and solidifies, making it super easy to skim off the next day.

Don’t be alarmed if your homemade stock turns almost jelly-like in the refrigerator either… that’s a GOOD thing! Once heated, it’ll melt right back into a beautiful, rich stock. And since homemade chicken stock freezes so well, I highly recommend doubling it when you can. It’s basically the same amount of work, and having homemade stock waiting in the freezer is a gift to your future self.

Tips & Tricks

• I want to emphasize that you do not need to make your own homemade broth if this is too much for you. Homemade stock is delicious and a great way to use your rotisserie chicken carcass, but good-quality store-bought chicken broth or stock works perfectly.
• If you’re using store-bought broth, taste before salting. Some brands are MUCH saltier than others. It’s always easier to add more salt at the end than try to fix an overly salty soup.
• Save those veggie scraps! If you are making the homemade stock, save the scraps from the vegetables you’re already prepping for the soup. Onion ends and skins, carrot peels, celery leaves and ends, garlic scraps, parsley.. throw ’em in there!
• Let your veggies soften. Give your onion, carrots, and celery a good 5–6 minutes to cook before adding the garlic and broth. This builds a much better flavor base than immediately covering everything with liquid.
• Don’t overcook the noodles. Cook your egg noodles according to the package directions and start checking them on the earlier side. They’ll continue sitting in the hot broth after you turn off the heat.
• Expect the noodles to absorb broth. If you’ve ever put chicken noodle soup in the fridge and opened the container the next day to discover your noodles have apparently consumed your entire soup, you know what I’m talking about. Pasta will continue absorbing liquid as it sits! If you want to avoid this, or if you’re making this for meal prep, cook the noodles separately. Cook your egg noodles in a separate pot and store them separately from the soup. Add noodles to each bowl and ladle the hot soup over them when serving.
• If your noodles have consumed your broth, just add more chicken broth when reheating.
• Make the stock ahead. The homemade stock can easily be made a day or two before you make the actual soup, which makes the whole process feel MUCH easier.

Serving Suggestions

Honestly, a big bowl of chicken noodle soup is a pretty complete meal on its own, but I will never turn down something delicious for dipping. Serve it with crusty bread, warm dinner rolls, or a simple green salad.

More Soup Recipes

If you’re in your cozy-food era, try some of these Rockin Meals favorites next:

• Creamy Tortellini Soup
• Classic Homemade Chili
• Tomato Soup with Everything But The Bagel Grilled Cheese
• Potato Leek Soup

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Storage

• Store leftover chicken noodle soup in an airtight container in the refrigerator for 3–4 days.
• If you’re planning ahead for leftovers or meal prep, I highly recommend cooking and storing your cooked egg noodles separately from the soup. This keeps them from continuing to absorb broth and becoming overly soft.
• If your noodles are already mixed into the soup, that’s totally fine. Add additional chicken broth or stock as needed when reheating.
• Reheat gently on the stovetop over medium-low heat or microwave individual portions until warmed through.
• To freeze: For the best texture, freeze the soup without the noodles. Let the soup cool completely, transfer it to a freezer-safe container, and freeze. When you’re ready to eat, thaw and reheat the soup, then add freshly cooked egg noodles.
• Homemade chicken stock also freezes beautifully on its own, so feel free to make a double batch and freeze some for your next soup!

FAQs

Do I have to make homemade chicken stock for this recipe?
Nope! The homemade rotisserie chicken stock gives this soup incredible flavor, but store-bought chicken broth or stock makes this an easy weeknight dinner. Use whichever option works for you.

What’s the difference between chicken broth and chicken stock?
Generally, stock is made primarily by simmering bones, while broth is typically made with meat and vegetables and may be seasoned. For this recipe, either works! Look for a good-quality chicken broth or stock that you enjoy the flavor of.

Can I make the homemade chicken stock ahead of time?
Yes, and I actually prefer it! Make the stock, strain it, let it cool, and refrigerate it overnight. The fat will rise and solidify on top, making it easy to remove as much or as little as you’d like before making your soup.

Why did my homemade chicken stock turn into jelly in the refrigerator?
That’s a good thing! Simmering the chicken bones releases gelatin into the stock, which can cause a good homemade stock to become jiggly when chilled. It’ll liquefy again as soon as you heat it.

Can I use leftover cooked chicken instead?
Yes. Any simply seasoned cooked chicken will work. You’ll need about 2 cups of shredded chicken.

Why did my egg noodles soak up all my broth?
Pasta continues absorbing liquid as it sits. If you’re planning to have leftovers, cook and store the noodles separately. If they’re already in your soup, simply add more broth when reheating.

Can I freeze homemade chicken stock?
Absolutely! Once completely cooled, freeze it in freezer-safe containers. I love making extra because having homemade chicken stock already in the freezer makes future soups SO much easier.

Can I use a different type of noodle?
Definitely. Egg noodles are my favorite for classic chicken noodle soup, but another short pasta shape works too. Just cook according to the package directions and keep in mind that different noodles absorb different amounts of broth.

How much broth should I use?
I’d start with 5–6 cups for this amount of chicken, vegetables, and noodles. If you love a really brothy chicken noodle soup, keep additional broth nearby and add it until you reach your perfect soup-to-noodle ratio.