Creamy Chicken Noodle Soup with Rotisserie Chicken

Oftentimes when we think about nutritious eating patterns, the emphasis is on what we eat—not how we eat or who we're eating with. But this piece of the puzzle is incredibly vital to our overall health. And the research surrounding the adoption of cultural foods is proof of just that. A study in The American Journal of Clinical Nutrition found that adults who maintained a meal pattern with foods traditionally consumed by people of their ethnicity—in this case, a traditional Caribbean diet that included starchy vegetables like plantain, yuca and green banana—had a more nutrient-dense dietary pattern than those who followed other dietary plans. As a registered dietitian for EatWell Exchange, I have experienced time and time again how individuals are more willing to implement suggestions from a dietitian about their dietary practices when the changes are familiar and aligned with foods from their cultural background.

The African Heritage Diet is a way of eating based on the nutrient-dense food traditions of people with African roots. The diet's principles are reflective of those traditional, nutritious dishes and encourage eating a variety of herbs and spices, beans and peas, peanuts and nuts, whole grains and plenty of fruits and vegetables—especially tubers and dark leafy greens, like callaloo and collards.

Fantastic flavor. I used better than bouillon chicken base instead, so mine was not low sodium, and I used nearly 1 whole rotisserie chicken instead of the breast of two. Also leftovers are not soup anymore, and with 1.25 cup serving size we got about 6.5 servings out of it. Super delicious though and will be making again.

Great creamy chicken noodle recipe. I didn’t feel the recipe had enough flavor, so I added two cloves of garlic, Italian seasoning, Bay Leaves and several shakes of liquid smoke. It was delicious but definitely needs some additional spices.

The whole family loved it.

Question before making…
Do I have to use frozen peas? I only have fresh.

Just made this recipe, did not change a thing and it was delicious! My husband and I loved it and can’t wait to eat the leftovers tomorrow night. Very easy recipe.

This was an easy to prepare and satisfying soup. We made four changes. We 1) used three fresh baked and pulled chicken breasts instead of breasts from rotisserie chickens, 2) added dried thyme, tarragon, and oregano, 3) used gluten free egg tagliatelle pasta, and 4) increased the carrots and peas to 2 cups each. We will surely make this again.

Just made this soup for my family and it turned out beautifully. The kids LOVED it. Thanks for sharing it

It is delicious. I added dried Italian seasoning and chopped cilantro while cooking then garnished with chopped cilantro. I also used Mrs Millers Home style egg noodles which gave it it a home made egg taste.

We loved this soup. It just so happened I had everything on hand, so that's always a plus. I almost followed it exactly - I added 6 cloves of minced garlic, added a pinch of cayenne and nutmeg, and used evaporated milk because that's what I had in my pantry. So delicious and easy!

I make this soup every couple weeks during the winter because of how easy it is. The whole milk makes this soup super creamy without being too rich.

My picky teen lived this! I substituted half of the milk with some half and half. Very easy, tasty and filling.

This was so good. I only had 2% milk so that’s what I used but everything else was as written. It was very good. The soup was creamy without feeling heavy. Id definitely make this again.

Absolutely incredible flavour, a new favourite for the family.

My son is the pickiest eater and he loved this soup! I love making flour based gravies and creaminess.

The only thing I changed was omitting the pasta.
Thanks so much for sharing!

So good and easy! Will be a great addition to rotation!

Tasted great! Instead of chicken stock, I put 4 cups of water with one cube of chicken bullion. I added garlic powder , adobo plus the salt required by the recipe. I put two Tbsp of flour instead of 4!

This was very good -- although I added a bit more seasoning -- and the next day it was even better! My daughter is vegetarian so I loved how the chicken isn't added until the very end -- allowing me to serve up a portion for her before throwing in the chicken.

This has been a regular dish for our family! So easy and so flavorful. I usually follow as written, maybe adding a little extra broth or milk or peas to taste.

I've never liked chicken noodle soup, or soup in general, but this changed my mind. I added some extra noodles and a little bit of seasoning and this turned out amazing. My whole family loved it. Definitely adding it to my recipe book!

I added the extra seasoning that another member suggested and this dish tasted great! I will definitely make this again.

I always like to make a recipe as directed the first time. It was good but next time I will add more spices. Super quick and easy to make. Will make it again.

This soup is so, so delicious! I added another 1/2 cup of chopped carrots, 1/2 cup chopped celery, 1/4 cup green peas. I also added 1 teaspoon of Thyme & I used frozen Tyson Grilled & Ready, Oven Roasted Diced Chicken (thawed) instead of rotisserie chicken. The soup turned out incredibly good, but it made a lot so will be only making half as much next time.

I thought this was delicious. It is thick like stew though, so if you want more broth I would definitely modify as some of the other reviewers did. My husband is not a huge soup fan, so he preferred the thickness of the broth though. I ended up using a boneless rotisserie turkey breast in lieu of rotisserie chicken breast from 2 chickens. It saved a little on prep time as I didn’t have to cut up 2 birds and worry about bones. I also used 2% milk as that’s what we had on hand. Overall a delicious recipe that I’ll definitely be making again!

I have made this at least 10 times this winter and spring. It's wonderful. I have started adding another 2 cups of brother and another 1/2 c of milk to it, so that there is more liquid in the soup. I also cut the noodles (not whole wheat egg noodles, as I couldn't find them anywhere) to 3 c. This soup is absolutely wonderful and I have recommended it to many friends.

This recipe is delicious. I didn't use the noodles because I served it in bread bowls and I also used 2% milk instead of whole milk. I didn't think this would be very flavorful because it doesn't cook for hours and hours but I was so very wrong. This makes a lot of soup but it also warms up real nice for a warm bowl of soup on a cold, wintery afternoon lunch. I would highly recommend this soup and I will be making it again.

This so is a keeper! The only adjustments I made were to add copies chopped parsley and thyme. I used No Yolks whole grain noodles which I didn't think I'd like - they were delicious! Will definitely add to my soup rotation.

This so is a keeper! The only adjustments I made were to add copies chopped parsley and thyme. I used No Yolks whole grain noodles which I didn't think I'd like - they were delicious! Will definitely add to my soup rotation.

Definitely needs some seasoning. I added additional salt, pepper, and poultry seasoning. It is very bland as written. You will need to season to taste. As another reviewer mentioned, this is a good base for adding other ingredients. After adding seasoning, it was a great soup.

This was delicious! I followed the recipe exactly but added more noodles to amp up the hardy factor. Used homemade chicken stock that I made in my instant pot. My picky family loved it as well. Will be adding to our regular rotation. So easy and delish!

Very good...easy....only substitution I made was to use a small can of mushrooms instead of peas as I did not have them and used regular egg noodles for the same reason.

Finally found the best chicken noodle soup recipe! Roasted my own chicken (Ina Garten!) and made stock from the carcass and veggies then made the soup as written and it was delicious! Easy to make with store bought as well. The whole wheat egg noodles were great! Would never know they were whole wheat. Thank you!

Great, easy comfort food!

Hands down, this is the best soup I’ve ever made from an Eating Well recipe! I’ve made it probably 6 times since I found it a few months ago. Nothing about this soup tastes low cal, it’s extremely filling, and best of all it comes together in a snap. Make this soup, you will love it!

Loved this!! Much better the next day.

Loved this!! Much better the next day.

I loved this, as did my family. I added a few extra spices - garlic, rosemary, oregano, sage and poultry seasoning. I used 1 1/2 c of evaporated milk, 1/2 c of whole milk and used the recipe’s 4 c of broth, but it wasn’t as soupy as we’d like. Next time I will increase the broth I think. So perfect with a loaf of sourdough. Great and easy recipe.

This recipe is a solid starting point for many variations and one that I will use and adapt often. I used Almond Milk which worked fine. I also added some poultry seasoning, thyme, and a bay leaf while it cooked. Next time I will add some garlic. I think it would also be great with leftover Thanksgiving turkey and a little sage and rosemary.

This recipe is a solid starting point for many variations and one that I will use and adapt often. I used Almond Milk which worked fine. I also added some poultry seasoning, thyme, and a bay leaf while it cooked. Next time I will add some garlic. I think it would also be great with leftover Thanksgiving turkey and a little sage and rosemary.

Since the recipe called for a rotisserie chicken, I used the carcass to make the broth. This gave the soup great flavor. I also used frozen egg noodles which are more substantial (I used about 3/4 of a 1-pound package--and I simmered the soup for about 15 minutes after adding them). I used 1 tbsp of Penzey's Fox Point seasoning as suggested by another reviewer (I felt the soup still needed the salt called for in the recipe), and I added 1 teaspoon of sugar. I used 4 cups of chicken. This soup (as adapted) was outstanding. It tasted like chicken pot pie without the crust. I know I made a lot of changes, but I think they were worth it. I'll be making this soup often.

I've made lots of cream soups and various iterations of chicken noodle soup but never a creamy noodle soup! This recipe was easy to make with ingredients, save for the ww egg noodles, that I had on hand. I used 2% milk; I almost used evaporated skim as I typically do in cream soups. The best part: it was very filling (important to me!) and delicious. My family wasn't suspicious that the noodles were whole wheat like they are with elbow pasta! I was happy I tried this recipe at the start of soup season; I'll certainly be making it again this winter. Thank you Eating Well!

This was delicious!! The only change I made was to cook a slice of bacon in the beginning, it added a nice smoky flavor to it!

LOVE this soup!! Only thing I added was my favorite spice, Fox Point Seasoning from Penzy Spices.. Everyone raved about it . Perfect for a cool autumn night.This is a keeper recipe for sure!

I love how easy it is to make this soup -- you can use rotisserie chicken or leftover cooked chicken.