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Creamy Rotisserie Chicken Noodle Stew

Rotisserie chicken noodle soup is amazing. In stew form? It’s cozy in a bowl. Warm the soul with creamy spoonfuls of shredded chicken, tender veggies, and ribbons of Wide Egg Noodles.

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A bowl of Rotisserie Chicken Noodle Soup made with Ronzoni® Wide Egg Noodles, parmesan breadcrumbs, and a heavy-cream based broth.

This velvety Chicken Noodle Stew gives all the pot pie vibes. Shredded rotisserie chicken, deliciously easy. Sliced carrots and celery, a tender texture. Butter and cream and chicken broth, a rich elixir. So many herbs and spices — pepper, parsley, thyme. And a light lemon breadcrumb topping, reminiscent of a perfectly baked, crispy-gold crust. Grab the big spoon!


  • Chicken Stew
  • 1 rotisserie chicken
  • 6 oz (half bag) Ronzoni® Wide Egg Noodles
  • 1 stick of butter
  • 2 cups onion, diced
  • 1 ½ cups carrots, peeled and cut into 1/2-inch slices
  • 1 ½ cups celery, cut into 1/2-inch slices
  • Garlic, smashed flat
  • 1 Tbsp black pepper, fresh cracked
  • ¼ cup flour
  • 1 cup heavy cream
  • 1 quart box chicken broth
  • 1 Tbsp thyme, picked and rough chopped
  • ½ cup parsley, picked and rough chopped
  • 1 lemon, juiced and zested
  • Salt to taste

  • Lemon Parm Topping
  • 1 cup breadcrumbs
  • ¼ tsp garlic powder
  • 2 Tbsp butter
  • 1 lemon, zested
  • ½ cup grated Parmesan
  • Salt to taste
Skill LevelIntermediate
Prep Time30 Min
Cook Time1 Hr


Chicken Stew


  1. Cook Ronzoni Wide Egg Noodles according to package directions and set aside. Do not rinse.
  2. In large, deep pot, melt butter on medium-high heat.
  3. Sauté onion until brown, stirring frequently.
  4. Add in sliced carrots and celery. Reduce heat to medium, cook until celery is no longer bright green. Optional, sprinkle salt into the pot for added flavor.
  5. Add in smashed garlic and sauté until edges are brown, stirring constantly.
  6. Add in black pepper and flour, keep stirring for two minutes.
  7. Slowly pour in cream while stirring to prevent lumps.
  8. Add in chicken broth and bring to simmer.
  9. Reduce heat to low, simmer for 20 to 30 minutes, stirring every few minutes.
  10. Pick and shred rotisserie chicken, pour remaining chicken juices into pot.
  11. Add in chicken, noodles, and thyme. Bring to a simmer again.
  12. Turn off heat, stir in parsley and lemon juice.
  13. Plate and garnish with lemon topping. Serve immediately.


Lemon Parm Topping


  1. Brown butter in a sauté pan over medium heat.
  2. Add breadcrumbs and garlic powder, season with salt.
  3. Stir constantly until panko browns.
  4. Spread out onto plate to cool.
  5. Zest lemon onto crumbs.
  6. Using a small grater, cover crumbs with Parmesan.
  7. Transfer into a bowl and mix well.

Pro Tip

Save the rotisserie chicken scraps to make a delicious chicken stock.