Easy Rotisserie Chicken Noodle Soup Recipe
This Easy Rotisserie Chicken Noodle Soup recipe combines the convenience of pre-cooked rotisserie chicken with fresh vegetables and herbs to create a comforting, flavorful homemade soup. Perfect for a cozy meal, this dish can be prepared either on the stovetop or in a slow cooker for flexibility and ease.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Main Ingredients
- 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds, bone-in, optional)
- 12 cups chicken broth
- 4 celery stalks, chopped
- 4–5 carrots, sliced
- 1 onion, diced
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon sea salt
- 1 teaspoon cracked black pepper
- 2 cups dry pasta (such as egg noodles or small shells)
- ¼ cup corn starch (can substitute arrowroot powder)
- 1 tablespoon olive oil (for stovetop method only)
Instructions
- Prepare Vegetables and Chicken: Chop the celery, carrots, and onion. Remove the chicken breast meat from the rotisserie chicken and shred if desired. Reserve the chicken carcass and bones.
- Sauté Vegetables (Stovetop Only): Heat olive oil over medium-high heat in a large pot. Add chopped celery, carrots, and onion and sauté until onions become translucent, about 5 minutes.
- Add Broth and Seasonings: Pour in chicken broth, then add salt, cracked pepper, garlic powder, bay leaf, thyme, oregano, parsley, shredded chicken meat, and the whole chicken carcass (or place bones in a cheesecloth bag to avoid small bone fragments).
- Simmer Soup: Reduce heat to medium and bring soup to a low boil. Simmer for about 30 minutes, or until carrots are fully softened. During this time, the flavors will meld, and the broth will develop richness from the chicken bones.
- Remove Bones: Using tongs, carefully remove the chicken carcass and any bones from the soup. Discard bones or keep for other uses.
- Cook Pasta: Add dry pasta to the simmering soup and cook for 10-15 minutes, or until al dente based on pasta package instructions.
- Thicken Soup: In a small bowl, ladle 1 ½ to 2 cups of hot soup and whisk in the corn starch until dissolved. Pour the mixture back into the pot and stir until the soup thickens slightly and becomes smooth.
- Serve: Enjoy warm. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Slow Cooker Method: Add all ingredients except pasta and corn starch into a slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. Remove bones before adding pasta. Add pasta and cook on high for 15-20 minutes until al dente. Thicken soup with corn starch slurry as described above. Serve and store leftovers similarly.
Notes
- You can use a cheesecloth bag to hold bones while simmering to avoid small bone pieces in the soup.
- Any small pasta shape works well; adjust cooking time as per package instructions.
- Storing leftovers tightly covered in the fridge will keep the soup fresh for up to 4 days.
- The soup can also be frozen for up to 2 months; omit adding pasta before freezing, and add fresh pasta when reheating.
- Arrowroot powder is a great gluten-free alternative to corn starch.
