Creamy Chicken Noodle Soup with Rotisserie Chicken

Active Time:30 minsTotal Time:30 minsServings:8Yield:10 cupsJump to Nutrition Facts

Active Time:30 minsTotal Time:30 minsServings:8Yield:10 cups

Active Time:30 mins

Active Time:

30 mins

Total Time:30 mins

Total Time:

Servings:8

Servings:

8

Yield:10 cups

Yield:

10 cups

Jump to Nutrition Facts

Jump to recipeOur 5-star reviewedCreamy Chicken Noodle Soup with Rotisserie Chickenis worth a spot on your weeknight meal rotation. This protein-rich and veggie-heavy soup packs in flavor and nutrients. Full of fiber-filled carbs, protein and healthy fats, it’s a complete meal in one bowl that will keep you full for hours. We opted for rotisserie chicken and frozen peas to save you time—ensuring you can get this meal on the table quicker. Keep reading for our expert tips on smart ingredient substitutions, additional preparation recommendations and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!You can use leftoverroast chickenbreasts for this recipe. If you don’t have any leftover chicken, you can roast chicken breasts in the oven while prepping the other ingredients.When shredding rotisserie chicken for the soup, be extra cautious to check for bones.You can use 2% milk as a substitute for whole milk in the soup. The soup will be slightly less creamy with a lighter broth.Choose your favorite whole-wheat noodles, such as rotini, fusilli, gemelli or any other short pasta variety. Be careful not to overcook them, and be aware that thicker noodles require longer cooking time. If you want to switch things up, use rice instead of pasta.Nutrition NotesRotisserie chickenis the major time-saver in this dish. It is a high-protein choice that is also high in flavor. With a combination of white and dark meat, you’ll get a boost of B vitamins and iron—essential for metabolic health. Rotisserie chicken also tends to be high in sodium because of the seasoning used, so look for a low-sodium chicken if you can find it. Reducing the sodium in your diet helps lower blood pressure.The combination ofcarrots,celeryandonionsis called a mirepoix. They add classic flavor and texture to this soup, and these three vegetables are also high in inflammation-lowering antioxidants. You’ll also get a fiber boost—excellent for your digestive health.Whole-wheat egg noodlesadd heartiness to this soup. Choosing whole-wheat noodles over regular egg noodles adds extra fiber and protein—two nutrients that are important in the diets of anyone who has weight loss goals.Frozen peasare a nutritious, convenient food. Peas are a source of protein, but fall slightly short of being a complete protein. However, when added to this soup, they supply essential amino acids, the building blocks of protein. Peas contain an important amino acid, called leucine, which is important for building muscle after a strength training workout.Unassuming in its appearance,celeryis a good source of vitamin K, and it provides potassium as well as antioxidants.

Jump to recipe

Our 5-star reviewedCreamy Chicken Noodle Soup with Rotisserie Chickenis worth a spot on your weeknight meal rotation. This protein-rich and veggie-heavy soup packs in flavor and nutrients. Full of fiber-filled carbs, protein and healthy fats, it’s a complete meal in one bowl that will keep you full for hours. We opted for rotisserie chicken and frozen peas to save you time—ensuring you can get this meal on the table quicker. Keep reading for our expert tips on smart ingredient substitutions, additional preparation recommendations and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!You can use leftoverroast chickenbreasts for this recipe. If you don’t have any leftover chicken, you can roast chicken breasts in the oven while prepping the other ingredients.When shredding rotisserie chicken for the soup, be extra cautious to check for bones.You can use 2% milk as a substitute for whole milk in the soup. The soup will be slightly less creamy with a lighter broth.Choose your favorite whole-wheat noodles, such as rotini, fusilli, gemelli or any other short pasta variety. Be careful not to overcook them, and be aware that thicker noodles require longer cooking time. If you want to switch things up, use rice instead of pasta.Nutrition NotesRotisserie chickenis the major time-saver in this dish. It is a high-protein choice that is also high in flavor. With a combination of white and dark meat, you’ll get a boost of B vitamins and iron—essential for metabolic health. Rotisserie chicken also tends to be high in sodium because of the seasoning used, so look for a low-sodium chicken if you can find it. Reducing the sodium in your diet helps lower blood pressure.The combination ofcarrots,celeryandonionsis called a mirepoix. They add classic flavor and texture to this soup, and these three vegetables are also high in inflammation-lowering antioxidants. You’ll also get a fiber boost—excellent for your digestive health.Whole-wheat egg noodlesadd heartiness to this soup. Choosing whole-wheat noodles over regular egg noodles adds extra fiber and protein—two nutrients that are important in the diets of anyone who has weight loss goals.Frozen peasare a nutritious, convenient food. Peas are a source of protein, but fall slightly short of being a complete protein. However, when added to this soup, they supply essential amino acids, the building blocks of protein. Peas contain an important amino acid, called leucine, which is important for building muscle after a strength training workout.Unassuming in its appearance,celeryis a good source of vitamin K, and it provides potassium as well as antioxidants.

Our 5-star reviewedCreamy Chicken Noodle Soup with Rotisserie Chickenis worth a spot on your weeknight meal rotation. This protein-rich and veggie-heavy soup packs in flavor and nutrients. Full of fiber-filled carbs, protein and healthy fats, it’s a complete meal in one bowl that will keep you full for hours. We opted for rotisserie chicken and frozen peas to save you time—ensuring you can get this meal on the table quicker. Keep reading for our expert tips on smart ingredient substitutions, additional preparation recommendations and more!

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter1tablespoonolive oil2cupschopped yellow onion (from1largeonion)1cupchopped carrots (from2mediumcarrots)1cupchopped celery (from2large stalks)1¾teaspoonskosher salt3tablespoonsall-purpose flour4cupsunsalted chicken stock2cupswhole milk4ouncesuncooked whole-wheat egg noodles3cupscoarsely chopped rotisserie chicken breast (from2rotisserie chickens)1cupfrozen green peas

Cook Mode(Keep screen awake)

Ingredients

2tablespoonsunsalted butter

1tablespoonolive oil

2cupschopped yellow onion (from1largeonion)

1cupchopped carrots (from2mediumcarrots)

1cupchopped celery (from2large stalks)

1¾teaspoonskosher salt

3tablespoonsall-purpose flour

4cupsunsalted chicken stock

2cupswhole milk

4ouncesuncooked whole-wheat egg noodles

3cupscoarsely chopped rotisserie chicken breast (from2rotisserie chickens)

1cupfrozen green peas

DirectionsMelt 2 tablespoons butter with 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, 1 cup carrots, 1 cup celery and 1 3/4 teaspoons salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes. Add 3 tablespoons flour and stir to coat. Stir in 4 cups stock and 2 cups milk and let the mixture come to a boil. Add 4 ounces uncooked noodles to the boiling mixture. Cover and cook until noodles are al dente, about 8 minutes. Stir in 3 cups chicken and 1 cup peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes. Serve immediately.Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia PursellTo make aheadPrep the chicken and vegetables up to 1 day in advance and store them in separate airtight containers in the refrigerator until ready to use.EquipmentLarge Dutch ovenFrequently Asked QuestionsRotisserie chicken tends to be high in sodium due to the salt in the rub and the solution that is often injected into the meat to add flavor. If your market does not carry low-sodium rotisserie chicken, try making our simple recipe forBest Poached Chicken. It makes a flavorful chicken that shreds easily and will be lower in sodium than rotisserie chicken. Omit the salt in the recipe for less sodium.It is possible to safely combine soup and raw chicken in certain recipes, provided both are heated to 165°F for a designated time. However, for this recipe, you want cooked chicken, which will be warmed toward the end of the cooking process. This helps to reduce the overall cooking time.Rotisserie chicken is usually safe to eat for about 4 days, so your leftover soup will have the same shelf life. Store the soup in multiple containers in the refrigerator for easy work lunches. The best way to reheat chicken soup is on the stovetop. Let it boil, then lower the heat to simmer for a few more minutes.This soup is a great reason to prepare a double batch, ensuring you always have some on hand when needed—it can be stored for up to 3 months. We recommend freezing everything but the pasta, which can become mushy when reheated. When it’s time to reheat the soup, add a fresh batch of cooked pasta. To freeze, transfer cooled soup into freezer-safe containers or zip-top bags until ready to thaw overnight in the refrigerator.We love serving this soup with a healthy salad, such as ourBasic Green Salad with VinaigretteorApple, Fig & Brussel Sprouts Salad. And there’s nothing more comforting than pairing a chicken soup with a grilled cheese sandwich. Here are some of our favorites:Grilled Cheese and Tomato Sandwich,Mushroom MeltsorSpinach-&-Artichoke-Dip Grilled Cheese.EatingWell.com, October 2019

Directions

Melt 2 tablespoons butter with 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, 1 cup carrots, 1 cup celery and 1 3/4 teaspoons salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes. Add 3 tablespoons flour and stir to coat. Stir in 4 cups stock and 2 cups milk and let the mixture come to a boil. Add 4 ounces uncooked noodles to the boiling mixture. Cover and cook until noodles are al dente, about 8 minutes. Stir in 3 cups chicken and 1 cup peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes. Serve immediately.Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia PursellTo make aheadPrep the chicken and vegetables up to 1 day in advance and store them in separate airtight containers in the refrigerator until ready to use.EquipmentLarge Dutch ovenFrequently Asked QuestionsRotisserie chicken tends to be high in sodium due to the salt in the rub and the solution that is often injected into the meat to add flavor. If your market does not carry low-sodium rotisserie chicken, try making our simple recipe forBest Poached Chicken. It makes a flavorful chicken that shreds easily and will be lower in sodium than rotisserie chicken. Omit the salt in the recipe for less sodium.It is possible to safely combine soup and raw chicken in certain recipes, provided both are heated to 165°F for a designated time. However, for this recipe, you want cooked chicken, which will be warmed toward the end of the cooking process. This helps to reduce the overall cooking time.Rotisserie chicken is usually safe to eat for about 4 days, so your leftover soup will have the same shelf life. Store the soup in multiple containers in the refrigerator for easy work lunches. The best way to reheat chicken soup is on the stovetop. Let it boil, then lower the heat to simmer for a few more minutes.This soup is a great reason to prepare a double batch, ensuring you always have some on hand when needed—it can be stored for up to 3 months. We recommend freezing everything but the pasta, which can become mushy when reheated. When it’s time to reheat the soup, add a fresh batch of cooked pasta. To freeze, transfer cooled soup into freezer-safe containers or zip-top bags until ready to thaw overnight in the refrigerator.We love serving this soup with a healthy salad, such as ourBasic Green Salad with VinaigretteorApple, Fig & Brussel Sprouts Salad. And there’s nothing more comforting than pairing a chicken soup with a grilled cheese sandwich. Here are some of our favorites:Grilled Cheese and Tomato Sandwich,Mushroom MeltsorSpinach-&-Artichoke-Dip Grilled Cheese.

Melt 2 tablespoons butter with 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, 1 cup carrots, 1 cup celery and 1 3/4 teaspoons salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes. Add 3 tablespoons flour and stir to coat. Stir in 4 cups stock and 2 cups milk and let the mixture come to a boil. Add 4 ounces uncooked noodles to the boiling mixture. Cover and cook until noodles are al dente, about 8 minutes. Stir in 3 cups chicken and 1 cup peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes. Serve immediately.

Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell

To make aheadPrep the chicken and vegetables up to 1 day in advance and store them in separate airtight containers in the refrigerator until ready to use.

To make ahead

Prep the chicken and vegetables up to 1 day in advance and store them in separate airtight containers in the refrigerator until ready to use.

Equipment

Large Dutch oven

Frequently Asked QuestionsRotisserie chicken tends to be high in sodium due to the salt in the rub and the solution that is often injected into the meat to add flavor. If your market does not carry low-sodium rotisserie chicken, try making our simple recipe forBest Poached Chicken. It makes a flavorful chicken that shreds easily and will be lower in sodium than rotisserie chicken. Omit the salt in the recipe for less sodium.It is possible to safely combine soup and raw chicken in certain recipes, provided both are heated to 165°F for a designated time. However, for this recipe, you want cooked chicken, which will be warmed toward the end of the cooking process. This helps to reduce the overall cooking time.Rotisserie chicken is usually safe to eat for about 4 days, so your leftover soup will have the same shelf life. Store the soup in multiple containers in the refrigerator for easy work lunches. The best way to reheat chicken soup is on the stovetop. Let it boil, then lower the heat to simmer for a few more minutes.This soup is a great reason to prepare a double batch, ensuring you always have some on hand when needed—it can be stored for up to 3 months. We recommend freezing everything but the pasta, which can become mushy when reheated. When it’s time to reheat the soup, add a fresh batch of cooked pasta. To freeze, transfer cooled soup into freezer-safe containers or zip-top bags until ready to thaw overnight in the refrigerator.We love serving this soup with a healthy salad, such as ourBasic Green Salad with VinaigretteorApple, Fig & Brussel Sprouts Salad. And there’s nothing more comforting than pairing a chicken soup with a grilled cheese sandwich. Here are some of our favorites:Grilled Cheese and Tomato Sandwich,Mushroom MeltsorSpinach-&-Artichoke-Dip Grilled Cheese.

Frequently Asked Questions

Rotisserie chicken tends to be high in sodium due to the salt in the rub and the solution that is often injected into the meat to add flavor. If your market does not carry low-sodium rotisserie chicken, try making our simple recipe forBest Poached Chicken. It makes a flavorful chicken that shreds easily and will be lower in sodium than rotisserie chicken. Omit the salt in the recipe for less sodium.

It is possible to safely combine soup and raw chicken in certain recipes, provided both are heated to 165°F for a designated time. However, for this recipe, you want cooked chicken, which will be warmed toward the end of the cooking process. This helps to reduce the overall cooking time.

Rotisserie chicken is usually safe to eat for about 4 days, so your leftover soup will have the same shelf life. Store the soup in multiple containers in the refrigerator for easy work lunches. The best way to reheat chicken soup is on the stovetop. Let it boil, then lower the heat to simmer for a few more minutes.

This soup is a great reason to prepare a double batch, ensuring you always have some on hand when needed—it can be stored for up to 3 months. We recommend freezing everything but the pasta, which can become mushy when reheated. When it’s time to reheat the soup, add a fresh batch of cooked pasta. To freeze, transfer cooled soup into freezer-safe containers or zip-top bags until ready to thaw overnight in the refrigerator.

We love serving this soup with a healthy salad, such as ourBasic Green Salad with VinaigretteorApple, Fig & Brussel Sprouts Salad. And there’s nothing more comforting than pairing a chicken soup with a grilled cheese sandwich. Here are some of our favorites:Grilled Cheese and Tomato Sandwich,Mushroom MeltsorSpinach-&-Artichoke-Dip Grilled Cheese.

EatingWell.com, October 2019

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Nutrition Facts(per serving)258Calories9gFat24gCarbs23gProtein

Nutrition Facts(per serving)

• Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Jan Valdez,

Carrie Myers, M.S.,

andLinda Frahm

Linda Frahm