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rotisserie chicken noodle soup
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5 from 1 vote

Rotisserie Chicken Noodle Soup with Roasted Veggies

Course Soup
Cuisine American
Keyword chicken noodle soup, roasted vegetables, rotisserie chicken, soup, soup with chicken
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 people


  • 1 rotisserie chicken-meat pulled off
  • 5 tbsp Mrs. Millers Chicken Soup Base plus 1 tsp
  • 8 cups hot water to mix with the soup base
  • 2 cups noodles
  • 1 cup roasted veggies


  • Pull all the meat off one rotisserie chicken. Put half back in the fridge for further use.
  • Chop the veggies into bite sized pieces. Toss with olive oil, garlic, salt and pepper.
  • Roast in the oven at 425° for 35 minutes or until fork tender.
  • Add the soup base to the hot water and mix until dissolved.
  • Add in the chicken, roasted veggies and noodles. Stir together.
  • Sprinkle the rosemary on top and stir thoroughly. Add more to taste.
  • Simmer on low for one hour.
  • Serve with crusty bread.
  • Keep in refridgerator for 3-4 days or 3 months in the freezer.