There’s nothing like homemade soup… especially when it starts with a rotisserie chicken.
If there’s one meal that feels like a warm hug, it’s this Garlic & Herb Chicken Noodle Soup. I made it in my honeydew green Dutch oven on a crisp Sunday afternoon — Ember was napping, the house smelled like fresh herbs and butter, and I couldn’t help but smile thinking, “this is mama magic.”
As soon as the weather turns chilly, I crave a big pot of something hearty and healing simmering on the stove. This one checks every box — cozy, deeply nourishing, and perfect to freeze for later. I love keeping a few containers tucked away in the freezer, so when someone in the family starts to feel under the weather, we’ve got real chicken soup ready to go — no extra effort needed.
It’s made extra nourishing with homemade bone broth (don’t worry, it’s easier than it sounds!) and filled with cozy flavors from leek, lemon, and fresh herbs. I love using a rotisserie chicken here — it gives that slow-simmered flavor with half the effort, perfect for a weekend kitchen rhythm that still leaves time for rest.
🥣 Garlic & Herb Chicken Noodle Soup
Servings: 8–10
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes (includes bone broth time)
Total Time: 1 hour 40 minutes
🥕 What You’ll Need (Ingredients)
- 1 rotisserie chicken (meat pulled; save bones for broth)
- 1 onion, diced
- 1 leek, sliced
- 1 bunch celery, chopped
- 1 bunch carrots, sliced
- 4–6 cloves garlic, chopped
- 3 Tbsp butter
- 2 quarts homemade bone broth (see below)
- Juice of 1 lemon
- 1 Tbsp fresh thyme leaves
- 1 Tbsp chopped rosemary
- 1 Tbsp chopped sage
- 2 Tbsp chopped parsley (plus more for garnish)
- 1 tsp garlic powder
- Sea salt + black pepper, to taste
- 2–3 cups organic shell noodles
How to Make Homemade Bone Broth 🍗 (Instant Pot Method)
- Place rotisserie chicken bones in Instant Pot.
- Add salt, pepper, herbs, and a splash of apple cider vinegar if you’d like (it helps extract minerals).
- Fill to “max” line with water.
- Pressure cook on High for 1 hour.
- Strain and save 2 quarts for the soup. (Freeze any extra for future recipes!)
🥕 How to Make the Soup (Instructions)
- In a large Dutch oven, melt butter over medium heat. Add onion, leek, carrots, celery, and garlic. Sauté until fragrant and softened, about 8–10 minutes.
- Add herbs, garlic powder, salt, and pepper. Stir to coat the veggies. Add your pulled chicken.
- Add bone broth and noodles. Lower heat to a simmer and cook until the noodles are tender, about 10–12 minutes.
- Finish with lemon juice and a handful of fresh parsley. Taste and adjust seasoning as needed.
🍋 Healthy Swaps & Nourishing Notes
- Homemade Bone Broth = Liquid Gold: It’s rich in collagen, minerals, and flavor. If you’ve never made it, this is your sign! Using a rotisserie chicken means half the work is already done — and you’ll get double duty from one bird.
- Gluten-Free Option: Swap shell noodles for chickpea or brown rice pasta.
- Extra Veggies: Add spinach, kale, or zucchini noodles at the end for a nutrient boost.
Full Printable Recipe Below:
Garlic & Herb Chicken Noodle Soup
Equipment
- 1 Large Dutch Oven or Pot (6-7 Quarts)
- 1 Instant Pot to make broth (or stovetop pot)
Ingredients
- 1 rotisserie chicken (meat pulled; save bones for broth)
- 1 onion, diced
- 1 leek, cleaned and sliced
- 1 bunch celery, chopped
- 1 bunch carrots, sliced
- 4-6 cloved garlic, chopped
- 3 tsp butter
- 2 quarts homemade chicken bone broth (see below)
- 1 lemon juiced
- 1 tsp each chopped fresh thyme, rosemary, and sage (or dried)
- 2 tbsp fresh parsley (plus more for garnish)
- Sea Salt + Black Pepper to taste
- 1 package shell noodles I like Rummo Organic
Instructions
Homemade Bone Broth (Instant Pot)
- Place rotisserie chicken bones in Instant Pot.
- Add salt, pepper, herbs, and a splash of apple cider vinegar if you’d like (it helps extract minerals).
- Fill to “max” line with filtered water.
- Pressure cook on High for 1 hour.
- Strain and save 2 quarts for the soup. (Freeze any extra for future recipes!)
To make the soup:
- In a large Dutch oven, melt butter over medium heat. Add onion, leek, carrots, celery, and garlic. Sauté until fragrant and softened, about 8–10 minutes.
- Add herbs, garlic powder, salt, and pepper. Stir to coat the veggies.
- Pour in the bone broth and bring to a gentle boil.
- Add the pulled chicken and noodles. Lower heat to a simmer and cook until noodles are tender, about 10–12 minutes.
- Finish with lemon juice and a handful of fresh parsley. Taste and adjust seasoning as needed.
Notes
Nutrition (per serving, approx):
Calories: 280 | Protein: 22g | Carbs: 18g | Fat: 11g | Fiber: 3gNotes:
- Add extra lemon juice for brightness before serving.
- Freezes beautifully — reheat with a splash of broth or water.
- Use any pasta shape you love — shells, egg noodles, or orzo all work!
Storage & Meal Prep Tips
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze in your favorite deli containers (link) — I love stocking a few portions so I can pull one out whenever a cold hits or someone needs a little comfort in a bowl.
- Reheat Tip: Add a splash of broth or water when reheating to keep the noodles soft.
🍞 Serve it With
I love pairing this with my Crusty Artisan Bread (No-Knead Overnight)— a hearty, golden loaf that soaks up every bit of that garlicky, herby broth… and it’s SO easy to make!
Enjoy! 💛
Make a big batch of this soup, pour it into containers, and tuck a few into your freezer — your future self (and your family) will thank you when the sniffles hit or dinner feels like too much work. If you give it a try, tag @healthyhoneydew — I’d love to see your cozy soup prep in action.
Looking for more?
For more cozy dinner ideas –> Check out the dinner recipe tab!
