Quick and Easy Lemon and Herb Rotisserie Chicken Noodle Soup

Quick and Easy Rotisserie Chicken Noodle Soup is great for any day of the week. It's warm, hearty and healthy and kids love it.
Quick and Easy Rotisserie Chicken Noodle Soup is great for any day of the week. It's warm, hearty and healthy and kids love it.

One day at work I was feeling a cold coming on quickly and I knew I needed to get some hot tea and hot soup into me before it got any worse. I couldn't bare the thought of canned soup while I was feeling so horrible, but I didn't want to spend all of my precious sleeping hours on making the soup from scratch. So I went to the store and figured out a quick and easy recipe to make homemade chicken noodle soup in less than 30 minutes. This also has a great lemon zing to it which makes it that much better when you have a cold. This is one of my favorites, so we don't only have this when we are sick, we love this in the winter on Saturday afternoons, and it has become a favorite when my fiance goes to camp in the fall. When I make it for my fiance and myself, I leave out the peas and yellow wax beans because he does not care for them. When I am making it for myself I include these because I love extra veggies in my soups.

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Quick and Easy Lemon and Herb Rotisserie Chicken Noodle Soup

servings: 8-10


  • 64oz of Chicken Broth
  • 12oz Wide Egg Noodles
  • (4) Large Carrots
  • (2) Stalks of Celery
  • (1) Whole Lemon and Herb Rotisserie Chicken Cooked (most grocery stores carry them)
  • 3oz Frozen Peas (optional)
  • 3oz Frozen Yellow Wax Beans (optional)
  • Salt
  • Pepper
  • (3) cloves of garlic
  • 1 tablespoon Oregano


  1. Pour the chicken broth into a large pot and add the oregano, garlic (video included), salt and pepper and and bring it to a boil.
  2. Carve the chicken (video included) to get all of the meat, and roughly cut into bite size chunks; set aside
  3. Cut up the carrots into small coins and add to the broth.
  4. Cut up the celery into small chunks (about 1/4" wide) and add to broth
  5. Boil for about 10-15 minutes or until the carrots are just about cooked through the center
  6. Add the frozen peas and yellow wax beans and let boil for about 3 minutes.
  7. Add the wide egg noodles and allow to boil for about 3-4 minutes or until the noodles are cooked thoroughly
  8. Reduce the mixture from a boil to a slow simmer.
  9. Add the chicken and allow to simmer for about 2-3 minutes.
  10. Turn off the heat and allow to set for about 5 minutes.
  11. Serve and enjoy!

Extra tips and tricks:

  • Shave ginger root and put into the mixture right at the beginning. The ginger will give it a little extra zing, and is great for a cold.
  • Be creative with the veggies; you can put anything that you and your family like into the soup. I tend to stick with vegetables that are hearty and stand up well to boiling water.
  • Water chestnuts work really well in a soup; add them in the last 10-15 minutes so they can soak up the broth flavors. It's a nice clean and refreshing taste in the soup.
  • Add a little lemon zest to the soup if the lemon from the chicken is not enough flavor.
  • Dumplings work great with this soup, and are so warming on a cold winter evening.
  • Rotisserie chickens come in a variety of flavors in supermarkets. Be sure to try a variety of flavors in your soup.

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Comments 2 comments

Marsha H profile image

Marsha H 5 years ago from My Retro Kitchen in NY

I make a lot of homemade soups during the winter months, I'll admit, I never thought of using rotisserie chicken.

The lemon & herb sounds delish. Thanks for sharing. :)

dappledesigns profile image

dappledesigns 5 years ago from In Limbo between New England and the Midwest Author

I had no idea what I was going to do when I went into the grocery store looking for ideas. Then I smelled the chicken cooking as soon as I walked in and knew that I had to do something with that :)

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