Rotisserie chicken noodle soup with bone broth and homemade egg noodles, veggies, and simple seasonings, It's also one of the best ways to use leftover Turkey from Thanksgiving!
After we roast a chicken (or use a rotisserie chicken), I hate to waste the chicken bones, so I make homemade chicken broth and turn it into homemade chicken noodle soup with tender homemade egg noodles OR use it to make other easy soup recipes like Healthy Chicken Vegetable Gnocchi Soup or Chicken Soup and Homemade Dumplings.
I've made homemade chicken bone broth (with rotisserie chicken usually) for years. It takes about 4 hours on the stovetop at a simmer or gentle boil or 14-16 hours in a slow cooker. It's not necessarily a true old fashioned chicken noodle soup recipe because I often use rotisserie chicken, and you can definitely skip ahead to just make chicken noodle soup soup with boxed or canned store bought chicken broth or chicken stock.
I also like to use the leafy celery tops for the broth to help give it flavor and get more use from the celery instead of wasting it. Many people also use carrot peelings, onion skins for color and flavor, and other vegetable scraps like potato peels to add more vitamins, minerals, and flavor to their broth. With my recipe for yeast rolls it's a family favorite!
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What To Expect
- Taste: A savory salty broth lightly seasoned with bay leaves, onion, and a little garlic, with juicy chicken and tender veggies and freshly made noodles. It's meant to be simple without too many extra seasonings.
- Ease: This recipe is simple, it's easy to make! it just takes a bit of time to make the chicken bone broth from scratch.
- Time: It takes 4 hours (stovetop) to make chicken broth, then another 30 minutes or so to make the chicken noodle soup with homemade noodles. You can make the broth ahead of time and freeze it to make soup later.
🛒 Key Ingredients
- Roasted Chicken- I use the bones, skin, and meat for this recipe. I love using rotisserie chicken but a thawed frozen chicken will work as well. I don't end up using all of the meat from the chicken for the soup, so I freeze the meat or save it for another meal like Chicken Rice and Veggies Casserole or Creamy Lemon Chicken Orzo.
- Vegetables - combination of carrots, peas, and celery are a classic combination for the best homemade chicken noodle soup. I also use onion to make the bone broth, but remove it for the actual soup. It's the same veggie mix I use in my Healthy Chicken Gnocchi Soup.
- Spices - garlic (just a little for flavor), salt, pepper & peppercorns, bay leaves, and chicken bouillon.
- Flour - all purpose flour for the easy homemade egg noodles, no need to buy special pasta or semolina flour.
- Egg - used as the binder for the noodles.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Rotisserie chicken, frozen thawed chicken, or leftover turkey from Thanksgiving can definitely be used for this recipe!
- Chicken bouillon can be substituted with vegetable bouillon.
- You can skip making the homemade chicken broth and just use store bought chicken broth!
- A cup of water with 1 teaspoon chicken bouillon = 1 cup chicken broth if you wish to go that route and have a lot of chicken bouillon. You can also use Better Than Bouillon (chicken base) which I love and use all the time.
- You can use a combination of your favorite veggies in this soup. We've added parsnips, turnips, butternut squash or potatoes, usually 1 cup of one at a time when we make it, in addition to the other veggies.
🧑🍳 Instructions
Let's walk through the steps of first making the homemade chicken broth on the stovetop (best to make this ahead) and then the soup and homemade egg noodles.
- Step 1. The bone broth! Remove all meat from rotisserie chicken and transfer to a bowl or airtight container and refrigerate. I have also used frozen and thawed raw chicken (it takes another hour to cook in the boiling stock water). You'd want to remove the meat at the 1 hour mark so it doesn't get overcooked and lose all it's flavor.
- Step 2. Transfer the bones (with or without skin) to a large cooking pot. Add 14 cups (3.5L) of water, peppercorns, leafy celery tops, carrots, half an onion (not sliced) and bay leaves to a large pot. Cover and bring to a boil, then lower the heat so the soup is simmering. Simmer on low heat for 4 hours to extract all of the bone marrow and nutrients for the bone broth.
TIP: Adding the chicken skin to the bone broth adds LOTS of flavor from the fat and seasoning, especially if it was previously roasted. No need to add all of it, some or none is fine if that is your preference.
- Step 3. Using a slotted spoon, remove the largest bones and vegetable scraps from the bone broth. Place a large fine mesh strainer in a large bowl and empty the rest of the broth and smaller bones into the strainer and large bowl. Discard the bones and boiled veggies, and bay leaves etc.
- Step 4. Transfer the bone broth back into the large cooking pot. Add extra water, chopped celery, carrots, peas, and chopped rotisserie chicken to the pot. Add in the spices: chicken bouillon, salt, garlic powder, ground pepper, and parsley. Bring to a boil then lower the heat to low to simmer for 20-25 minutes, until the carrots and celery are soft.
- Step 5. In a small bowl combine the flour and salt. Make a little hollow in the center of the flour and crack the egg into it (above left image).
- Step 6. Using a fork, break the egg yolk and gently begin mixing the egg around in a circle, bringing in flour from around the edges of the egg gradually. Mix the egg into the flour really well until there are only tiny pieces of egg in the flour mixture. Add in water 1 Tablespoon at a time, mixing between each addition, until a dough forms (above right image).
- Step 7. Knead for 1 minute until the dough is well mixed and there are no large egg pieces left.Cover and let rest for 30 minutes while soup is cooking (above left image).
- Step 8. Sprinkle work surface and dough generously with flour and roll the dough out thin (about nickel thickness) with a rolling pin (above right image).
- Step 9. Use a knife or pizza cutter to slice ¼ inch strips into the dough vertically, then horizontally about 2 inches apart.
- Step 10. Gather up noodles one handful at a time and sprinkle them into the simmering soup. Cook noodles for 5 minutes, stirring to distribute them throughout the soup. Enjoy hot with Garlic Cheddar Drop Biscuits or Soft Fluffy French Bread!
📌 Top Tips & Hacks
- Sear the flat side of the half onion (don’t slice it up) in an oiled frying pan over medium heat to brown it for 2-3 minutes and give it some color before putting it into the bone broth. This will add both flavor and color from the caramelization of the onion.
- Make the bone broth ahead of time and refrigerate it or freeze it to use later!
- I use a rotisserie chicken because it’s easier for me but a raw 3-4 pound chicken can be used.
- Using the chicken skin in the broth adds both flavor and color to the broth, it makes a lovely rich broth base.
❓Frequently Asked Questions
You can use raw chicken or rotisserie chicken for this recipe, and instructions for raw chicken are included in the recipe notes.
To the broth! Making homemade broth with celery, carrots (both aromatics seared onion, and bay leaf.
If you’re using store bought broth, you can add chicken bouillon (start with a half teaspoon) a pinch of garlic powder, dried parsley, or onion powder to the broth.
Yes!
Freeze: up to 3 months
Refrigerate: up to 4 days
1. Too thick - make sure they are rolled out very thin, the thickness of a nickel or even a penny.
2. Too much flour - If the dough has too much flour and is too stiff, it’s hard to roll out thin enough. You can try adding in a teaspoon of water at a time to make it softer.
3. Make sure to let it rest for 30 minutes to relax the gluten strands and make it easier to roll out.
Yes, it takes 14-16 hours for the broth and another 3-4 on high for the soup and noodles to cook, adding the noodles in the last hour.
More Delicious Homemade Soup Recipes
We loooove making soup in the winter. Here are some of our tried and true family favorites!
📝 Printable Recipe
Bone Broth Chicken Noodle Soup
Ingredients
For the bone broth:
- 1 (3 lb) rotisserie chicken 1.3 kg
- 14 cups water about 3.5 L
- 1 teaspoon peppercorns
- ½ cup celery tops/greens
- 8 baby carrots or 1 large
- ½ yellow onion
- 2 bay leaves
For the chicken noodle soup
- 4 cups water 946 mL
- 1½ cups chopped celery 175 g
- 1½ cups chopped carrots 220 g
- 2 cups peas 306 g
- 3 cups chopped cooked chicken 415 g (or 2 raw medium chicken breasts)
- 2 teaspoons chicken bouillon
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground pepper
- ¼ teaspoon parsley, fresh or dried
For the noodles:
- 1 cup all purpose flour 135 g
- ¾ teaspoon salt
- 1 large egg
- 2.5 to 3 Tablespoons water
Instructions
For the bone broth:
- Remove all meat from rotisserie chicken and transfer to a bowl or airtight container and refrigerate.
- Transfer the chicken bones (with or without skin) to a large cooking pot. Add 14 cups (3.5L) of water, peppercorns, leafy celery tops, carrots, half an onion (not sliced) and bay leaves to a large pot. Cover and bring to a boil, then lower the heat so the soup is simmering. Simmer on low heat for 4-5 hours to extract all of the bone marrow and nutrients for the bone broth.
- Using a slotted spoon, remove the largest bones and vegetable scraps from the bone broth. Place a large fine mesh strainer in a large bowl and empty the rest of the broth and smaller bones into the strainer and large bowl. Discard all bones and vegetable scraps.
For the chicken soup:
- Transfer the bone broth back into the large cooking pot. Add water, chopped celery, carrots, peas, and chopped rotisserie chicken to the pot.
- Add in the spices: chicken bouillon, salt, garlic powder, ground pepper, and parsley. Bring to a boil then lower the heat to low to simmer for 20-25 minutes, until the carrots and celery are soft.
For the noodles:
- In a small bowl combine the flour and salt. Make a little hollow in the center of the flour and crack the egg into it.
- Using a fork, break the egg yolk and gently begin mixing the egg around in a circle, bringing in flour from around the edges of the egg gradually. Mix the egg into the flour really well until there are only tiny pieces of egg in the flour mixture.
- Add in water 1 Tablespoon at a time, mixing between each addition, until a dough forms.
- Knead for 1 minute until the dough is well mixed and there are no large egg pieces left. Cover and let rest for 30 minutes while soup is cooking.
- Sprinkle work surface and dough generously with flour and roll the dough out thin (about nickel thickness) with a rolling pin.
- Use a knife or pizza cutter to slice ¼ inch strips into the dough vertically, then horizontally about 2 inches apart.
- Gather up noodles one handful at a time and sprinkle them into the simmering soup. Cook noodles for 5 minutes, stirring to distribute them throughout the soup.
- Serve warm with toasty bread. Enjoy!
Sara says
I love using the chicken bones to make broth, it's easy once you do it a time or two and I do it this way every time now. I hope you enjoy this recipe as much as we do! Please leave a comment here and share your feedback with a star rating. I really enjoyed creating this recipe and post for you!