Description
This Easy Rotisserie Chicken Noodle Soup is a comforting and hearty homemade soup made with tender shredded rotisserie chicken, fresh vegetables, and flavorful herbs simmered in a savory chicken broth. Perfect for chilly days or when you need a quick and nourishing meal, this recipe can be made on the stovetop or in a slow cooker, offering flexibility and convenience without sacrificing flavor.
Ingredients
Scale
Chicken & Broth
- 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds, still on bone, optional)
- 12 cups chicken broth
Vegetables & Herbs
- 4 celery stalks, chopped
- 4-5 carrots, sliced
- 1 onion, diced
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- ½ tsp sea salt
- 1 tsp cracked black pepper
Pasta & Thickener
- 2 cups dry pasta
- ¼ cup corn starch (can substitute arrowroot powder)
Additional
- 1 tbsp olive oil (for stovetop cooking)
Instructions
- Prepare Ingredients: Chop the celery, carrots, and onion. Remove the chicken breast meat from the rotisserie chicken and shred it if desired. Keep the bones for added flavor during cooking.
- Sauté Vegetables (Stovetop Only): Heat olive oil in a large pot over medium-high heat. Add chopped celery, carrots, and onion. Sauté until onions become translucent and the vegetables soften slightly.
- Add Broth and Seasonings: Pour in the chicken broth. Add the salt, pepper, garlic powder, bay leaf, thyme, oregano, parsley, shredded chicken, and the whole chicken carcass or bones. Optionally, place smaller bones in a cheesecloth bag to keep broth free of small bone fragments.
- Simmer Soup: Reduce heat to medium and bring the soup to a low boil. Let it simmer for about 30 minutes or until the carrots are tender. Remove the chicken bones using tongs or a slotted spoon.
- Cook Pasta: Add the dry pasta to the pot. Cook for 10–15 minutes, or until the pasta is al dente.
- Thicken Soup: Ladle 1 ½ to 2 cups of soup into a small bowl. Whisk in the corn starch until completely dissolved. Stir this mixture back into the soup to thicken it evenly.
- Serve and Store: Enjoy the soup hot. Store any leftovers in an airtight container in the refrigerator.
- Slow Cooker Method: Add all ingredients except the pasta and corn starch into the slow cooker. Cook on low for 6–8 hours or high for 4–6 hours. Remove chicken bones before adding pasta. Add dry pasta and cook until al dente, about 15–20 minutes.
- Thicken Slow Cooker Soup: Whisk corn starch into 1 ½ to 2 cups of hot soup broth and return to cooker. Stir well to thicken. Serve warm.
- Store Leftovers: Refrigerate the remaining soup in an airtight container.
Notes
- Use the chicken carcass or bones in a cheesecloth bag to prevent small bones from ending up in the soup.
- Pasta cooking time may vary depending on the type and brand used; keep an eye to avoid overcooking.
- Arrowroot powder can be used as a gluten-free alternative to corn starch.
- Leftover soup can be refrigerated for up to 3-4 days or frozen for longer storage.
- For a richer broth, you can simmer the carcass with vegetables before adding the shredded chicken.
- Adjust seasoning to taste before serving, especially salt and pepper.
