Rotisserie Chicken Noodle Soup

This Rotisserie Chicken Noodle Soup is a quick, cozy, high protein, high fiber twist on the classic, with 39 grams of protein and 12 grams of fiber per bowl. It comes together in one pot in less than 30 minutes, thanks to store-bought rotisserie chicken, protein pasta, and a sneaky can of navy beans.

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Reasons You’ll Love This Recipe:

• High protein and high fiber – Rotisserie chicken, protein pasta, and navy beans team up for 39 grams of protein and 12 grams of fiber per serving.
• Sneaky fiber boost – Navy beans are small, mild, and creamy, so they blend right in and even picky eaters won’t notice them.
• Easy weeknight dinner – Store-bought rotisserie chicken does the heavy lifting, so this is as easy as a homemade chicken noodle soup recipe gets.
• One pot, start to finish – The noodles cook right in the broth, so there’s no extra pasta pot to wash.
• Meal prep friendly – Make a big batch and you’ve got cozy lunches ready to go all week.
• Family friendly – It has all the classic chicken noodle soup comfort, so it’s an easy win at the dinner table.

Ingredients & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Olive oil – Used to sauté the veggies, but avocado oil or butter works too.
• Carrots – A chicken noodle soup classic that adds color and a little sweetness. Pre-diced carrots from the produce section are a great time saver.
• Celery – Adds that cozy, classic flavor. Swap in extra carrots if you’re not a celery fan.
• Yellow onion – The flavor base of the soup. A white onion or a bag of frozen diced onion works in a pinch.
• Navy beans – The sneaky fiber boost! They’re small, mild, and creamy, so they blend right in. Cannellini or great northern beans are easy swaps.
• Rotisserie chicken – The ultimate shortcut. You can also use leftover shredded chicken, chicken breast, or chicken thighs.
• Protein pasta – I used Goodles Teeny Lazeeny, which adds even more protein and fiber. Any short protein pasta works, or use regular egg noodles or small pasta (the protein and fiber will be lower).
• Low-sodium chicken broth – Low-sodium lets you control the salt, since rotisserie chicken is already seasoned. Bone broth works for an extra protein bump.
• Italian seasoning – An easy all-in-one blend. You can also use a mix of dried thyme, oregano, and parsley.
• Garlic powder – Swap in 2 to 3 cloves of fresh minced garlic if you prefer. Add it with the veggies for the last minute of sautéing.

How to Make Chicken Noodle Soup Using Rotisserie Chicken

For complete instructions, please check out the recipe card at the bottom of this post.

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onion along with the Italian seasoning and garlic powder, and sauté for 5 to 7 minutes until the veggies start to soften.
2. Add the shredded rotisserie chicken, navy beans, chicken broth, and protein pasta to the pot and stir to combine.
3. Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the noodles are tender and the veggies are cooked through.
4. Taste and season with salt and pepper as needed, then ladle into bowls and serve warm.

Tips and Variations

• Add more liquid for meal prep – The noodles keep soaking up broth as the soup sits, so add an extra 1 to 2 cups of water or broth if you’re making it ahead. You can also splash in a little more when reheating.
• Cook the noodles separately – For the brothiest leftovers, cook the pasta on its own and add it to each bowl as you serve. This works well if you plan to freeze some of the soup.
• Add greens – Stir in a few handfuls of spinach or chopped kale during the last couple of minutes of simmering for an extra veggie boost.
• Brighten it up – A squeeze of fresh lemon juice and some chopped fresh parsley right before serving makes the flavors pop.
• Make it creamy – Stir in a splash of milk or a scoop of plain Greek yogurt off the heat for a creamier chicken noodle soup with even more protein.
• Add a little heat – A pinch of red pepper flakes with the seasonings gives it a gentle kick.

Meal Prep & Storage

• Fridge – Store leftover soup in airtight containers in the fridge for up to 3 to 4 days. It makes great grab-and-go lunches all week.
• Freezer – Freeze for up to 1 month. The noodles get softer after freezing and thawing, so for the best texture, freeze the soup before adding the pasta (or freeze the extra portion separately) and cook fresh noodles when you reheat.
• Reheating – Warm individual portions in the microwave or the whole batch on the stovetop over medium heat. Add a splash of water or broth as you reheat, since the noodles will have soaked up some of the liquid.
• Meal prep containers – Portion the soup into microwave-safe glass containers or deli containers so lunches are ready to grab and heat.

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More High-Protein Soup Recipes to Love

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