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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 my Creamy Chicken Gnocchi Soup or Healthy 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 my Basic Shredded Chicken it’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 Homemade Greek Yogurt Biscuits and dinner is served!
Why You’ll Love This Easy Creamy Chicken Noodle Soup Recipe
- A delicious twist on regular chicken noodle soup!
- Only ONE pot required. Easy recipe = easier clean up!
- Made with simple ingredients and pre-cooked rotisserie chicken!
- A quick and easy homemade soup recipe. Ready in just 35 minutes!
- The best lightened-up comfort food. A family favorite meal on a chilly day!
- 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 from Costco! The Shredded Rotisserie Chicken from Target is yummy too! You can also use my Basic Shredded Chicken or 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.
Different Types of Chicken You Can Use For This Soup
You can seriously use just about any type of chicken for this recipe! If want something quick and easy, grab one of my favorite store-bought options. Or use up any leftover chicken you have on hand to make this recipe even more flavorful and delicious.
- Hand-pulled rotisserie breast chicken from Costco or Shredded Rotisserie Chicken from Target.
- My Basic Shredded Chicken. I love making a big batch of this chicken and freezing for recipes like this.
- Leftover grilled balsamic chicken or any other leftover cooked chicken.
- Whole rotisserie chicken from the grocery store. I like to shred mine while it’s still warm right when I get home if I know I’m using it for a recipe later in the week.
- Canned chicken or frozen chicken pieces like this Tyson precooked chicken.
Why do I need to add cornstarch to this recipe?
Cornstarch is a thickening agent used to help create a thick and creamy soup. Cornstarch actually has twice the thickening power of flour which is great for creamy soups like this chicken noodle.
Can I cook this creamy chicken noodle soup recipe in the slow cooker?
Yes! This soup works beautifully in a slow cooker! To cook in crockpot, add butter to a skillet and set to medium heat. Add the celery, carrots, onion, minced garlic, and a few cracks/shakes of salt and pepper. Cook until the onions are translucent, about 7-8 minutes. Then add the cooked vegetables, milk, half and half, broth, and cornstarch to the Crockpot. Cook on high for 2 hours or low for 5 hours. After it’s cooked, stir in the cooked chicken, noodles and peas. Let cook for 1 more hour (or until noodles are done).
What are the best kind of noodles to use for this creamy chicken soup recipe?
I love using wide egg noodles in this chicken soup, but any homestyle egg noodles work. You can use other dry pasta too, such as elbow macaroni or fettuccine (break up to fit on soup spoon). You can also use your favorite gluten-free pasta or chickpea pasta. Or switch it up and use rice or gnocchi (like in my Chicken Gnocchi soup) instead!
More Homemade Chicken Soup Recipes You’ll Love
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Creamy Chicken Noodle Soup with Rotisserie Chicken
Ingredients
- 1 Tbsp unsalted butter (15g)
- 1 Tbsp olive oil (15g)
- 3 medium celery stalks (120g) diced
- 3 medium carrots (200g) chopped
- 1 yellow onion (170g) diced
- 1 tsp salt
- 3 Tbsp cornstarch (24g)
- 48- oz. chicken stock (6 cups)
- 2 cups low fat milk I used Fairlife
- 1/4 cup half & half (60g)
- 4 oz. uncooked egg noodles
- 4 cups shredded rotisserie chicken*
- 2/3 cup frozen green peas (85g)
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Instructions
- To a large Dutch oven or pot, add the butter and melt over medium-high heat. Add the celery, carrots, onions and salt. Cook for about 5 minutes or until vegetables have started to soften.
- Stir in the cornstarch. Then stir in the chicken stock, milk and half and half; bring to a boil.
- Add the uncooked noodles then reduce heat to a simmer. Cook until noodles are al dente, about 8 minutes. Then stir in the chicken and green peas.
- Taste and add any additional salt or seasonings to taste. Sprinkle with freshly cracked black pepper to serve!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
