Ingredient Meat & Poultry Chicken Chicken Soup Creamy Chicken Noodle Soup with Rotisserie Chicken 4.9 (72) 62 Reviews This creamy chicken noodle soup recipe has a delicious potpie feel to it. We call for rotisserie chicken to streamline your prep time—look for a nice big one with lots of breast meat on it. Pair this comforting soup with a green salad. By Karen Rankin Karen Rankin Karen Rankin is a recipe tester, developer and food stylist. She is also a writer whose work has appeared in EatingWell, Southern Living, MyRecipes, Cooking Light, Real Simple and Food & Wine. She has served as a food stylist for many of those same brands and produces a series of videos for Southern Living called Tips from the Test Kitchen. EatingWell's Editorial Guidelines Updated on March 28, 2024 Reviewed by Dietitian Elizabeth Ward, M.S., RDN Reviewed by Dietitian Elizabeth Ward, M.S., RDN Elizabeth Ward is a registered dietitian and award-winning nutrition communicator and writer. She has authored or co-authored 10 books for consumers about nutrition at all stages of life. EatingWell's Editorial Guidelines Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Save Rate PRINT Share Active Time: 30 mins Total Time: 30 mins Servings: 8 Yield: 10 cups Nutrition Profile: Nut-Free Jump to Nutrition Facts Jump to recipe Nutrition Notes I Have to Watch My Sodium Intake, What Can I Substitute for Rotisserie Chicken? 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 for Best 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. Does the Celery Add Any Nutrition to This Soup? Unassuming in its appearance, celery is a good source of vitamin K, and it provides potassium as well as antioxidants. Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell Tips from the Test Kitchen Can I Use 2% Milk Instead of Whole Milk? Yes, 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. Can I Use Other Types of Noodles? Feel free to use your favorite whole-wheat noodles, such as rotini, fusilli, gemelli or any other short pasta. Thicker noodles will need to cook longer, so adjust the cooking time as needed. Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell I Don't Have Rotisserie Chicken. Can I Use Leftover Chicken Instead? Absolutely! You can use leftover roast chicken breasts for this recipe. If you don't have any leftover chicken, you can roast chicken breasts in the oven while you're prepping the other ingredients. Additional reporting by Jan Valdez and Carrie Myers Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell Cook Mode (Keep screen awake) Ingredients 2 tablespoons unsalted butter 1 tablespoon olive oil 2 cups chopped yellow onion (from 1 large onion) 1 cup chopped carrots (from 2 medium carrots) 1 cup chopped celery (from 2 large stalks) 1¾ teaspoons kosher salt 3 tablespoons all-purpose flour 4 cups unsalted chicken stock 2 cups whole milk 4 ounces uncooked whole-wheat egg noodles 3 cups coarsely chopped rotisserie chicken breast (from 2 rotisserie chickens) 1 cup frozen green peas Directions Melt butter with olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, celery and salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes. Add flour and stir to coat. Stir in stock and milk and let the mixture come to a boil. Add uncooked noodles to the boiling mixture. Cover and cook until noodles are al dente, about 8 minutes. Stir in chicken and 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 Equipment Large Dutch oven Originally appeared: EatingWell.com, October 2019 Rate It Print Nutrition Facts (per serving) 258 Calories 9g Fat 24g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 1/4 cups Calories 258 % Daily Value * Total Carbohydrate 24g 9% Dietary Fiber 4g 14% Total Sugars 7g Protein 23g 46% Total Fat 9g 12% Saturated Fat 4g 20% Sodium 730mg 32% Calcium 101mg 8% Potassium 422mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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.