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Easy Rotisserie Chicken Noodle Soup Recipe

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4.2 from 12 reviews

This Easy Rotisserie Chicken Noodle Soup is a comforting, hearty dish made using a pre-cooked rotisserie chicken and fresh vegetables simmered in flavorful chicken broth. Perfect for a cozy meal, it offers two preparation methods: stovetop or slow cooker, allowing flexibility for busy schedules.

Ingredients

Chicken and Broth

  • 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds, bone-in, optional)
  • 12 cups chicken broth

Vegetables and Seasonings

  • 4 celery stalks, chopped
  • 4-5 carrots, sliced
  • 1 onion, diced
  • 1 teaspoon garlic powder
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • 1 teaspoon cracked black pepper

Other Ingredients

  • 2 cups dry pasta
  • 1/4 cup corn starch (can substitute arrowroot powder)
  • 1 tablespoon olive oil (for stovetop cooking)

Instructions

  1. Prepare Ingredients: Chop the celery, carrots, and onion. Pull off the chicken breast meat from the rotisserie chicken and shred it if desired.
  2. Sauté Vegetables (Stovetop only): Heat olive oil over medium-high heat in a large pot. Add celery, carrots, and onion, sautéing until the onions become translucent.
  3. Add Broth and Seasonings: Into the pot, add chicken broth, shredded chicken, or whole chicken carcass (including larger bones or bones enclosed in a cheesecloth bag), sea salt, cracked pepper, garlic powder, bay leaf, thyme, oregano, and parsley.
  4. Simmer Soup: Turn the heat to medium and bring the soup to a low boil. Allow it to simmer for about 30 minutes until the carrots are fully softened. Use tongs to remove chicken bones once softened.
  5. Cook Pasta: Add dry pasta to the soup and cook for 10-15 minutes, or until al dente.
  6. Thicken Soup: Pour 1 1/2 to 2 cups of soup broth into a small bowl and whisk in corn starch until dissolved. Stir this mixture back into the soup to thicken it.
  7. Serve and Store: Enjoy immediately or store leftovers in an airtight container in the refrigerator.
  8. Slow Cooker Method – Add Ingredients: Place all ingredients except pasta and corn starch into the slow cooker.
  9. Cook Soup in Slow Cooker: Cook on low for 6-8 hours or high for 4-6 hours.
  10. Add Pasta and Thicken: Remove bones, add dry pasta, and cook until al dente (about 15-20 minutes). Pour soup broth into a small bowl, whisk in corn starch, then stir back into the soup.
  11. Final Serve: Serve warm and refrigerate leftovers in an airtight container.

Notes

  • You can omit smaller bones or place bones in a cheesecloth bag to prevent small bone pieces in the soup.
  • Cooking times for pasta may vary depending on the type of pasta and slow cooker model.
  • This soup stores well in the refrigerator for 3-4 days.
  • For thicker soup, increase corn starch quantity slightly, but add gradually to avoid over-thickening.
  • Using rotisserie chicken saves time and adds a flavorful base for the soup.

Find it online: https://cookedbysarah.com/easy-rotisserie-chicken-noodle-soup-recipe/