Rotisserie Chicken Noodle Soup

Have you ever been in a situation where you know guests are coming the next night for a casual meal, and you don’t know what to make? With fall and soup season here, I have been resorting to one-pot meals, such as today’s Rotisserie Chicken Recipe with Noodles. Easy, peasy!

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I say forget about worrying about the salads, side dishes, and main dishes, especially for week-night entertaining.

Dump your favorite ingredients into ONE POT and you’re golden! (Don’t you just love the vibrance of fresh vegetables, especially the darker root veggies?)

Rotisserie Chicken Noodle Soup

Tips for making a ONE-POT meal:

1. Invite 6-16 people for dinner. Invite people that you know love homemade and casual meals.

2. Delegate by asking your friends to bring crunchy bread and drinks! Beer and wine are great to serve, but water is also an excellent choice, and so healthy for a casual meal.

3. If you’re short of soup bowls, ask guests to bring their own, and you’ll provide the silverware!

4. If a small group, set the table and make the ONE POT the centerpiece for the table. If a larger group, gather the bowls and utensils by the stove and let guests serve themselves. Place your favorite dish towel on the table in place of a trivet, and don’t forget the ladle!

Rotisserie Chicken Noodle Soup

It’s really that easy. I’ve made one-pot meals such as soups, chills, and even dumplings. People love simple cooking and the essence of homemade. It’s lovely, happy, warm, cozy, and it makes people around your table feel nurtured and good.

Next time you’re at loss for what to make your guests, I hope you try my recipe today. Rotisserie Chicken Noodle Soup.


What’s your go-to one-pot meal that you like to serve guests?

Rotisserie Chicken Noodle Soup | Reluctant

Rotisserie Chicken Noodle Soup
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Rotisserie Chicken Recipe with Noodles Recipe

Quick one-pot meal that feeds a large group!
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings
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  • 6-8 cups Rotisserie chicken, pulled and chopped
  • 2 32 oz. chicken stock
  • 8 carrots, cut in 2-inch pieces
  • 8 celery stalks, cut in 2-inch pieces
  • 2 large sweet onions, cut into eighths
  • 1/2 cup parsley, chopped
  • 5 dried bay leaves
  • Salt and pepper
  • 16 oz. bag frozen peas
  • 12 oz. bag egg noodles
  • 1 Tablespoon chopped fresh dill, or 1 tsp. dried dill


  • Place the chicken, carrots, celery, onions, parsley, bay leaves, and salt and pepper to taste in a large pot. Add the chicken stalk. Place the pot over high heat until boiling; reduce heat to simmer.
  • Cook for 1 hour. After cooling, place in refrigerator until ready to serve (then will add rest of ingredients right before serving). Or, if ready to serve, remove the bay leaves, place the pot over high heat until boiling, and add the egg noodles. Cook for 2 minutes less than package directions.
  • Add the peas and dill. Place the lid on the pot, heat off, and let sit for 15-20 minutes.
  • Serve immediately, directly from the pot.
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