If you have ever craved the comforting, soul-soothing warmth of homemade soup but felt daunted by long cooking times or complicated steps, this Easy Rotisserie Chicken Noodle Soup Recipe is your new best friend. Using a ready-made rotisserie chicken and simple pantry staples, this soup comes together with minimal effort while delivering maximum flavor and heartiness. Perfect for chilly evenings or anytime you need a bowl of cozy goodness, this recipe blends tender shredded chicken, fresh vegetables, aromatic herbs, and tender noodles in a rich, flavorful broth that tastes like it’s been simmering all day.
Ingredients You’ll Need
Every ingredient in this soup plays an important role, creating a harmonious mix of textures, colors, and flavors. These essential components are simple yet powerful, making your kitchen smell amazing as the soup simmers.
- Rotisserie chicken: Using a whole cooked chicken adds rich flavor and saves time peeling meat and cooking from scratch.
- Chicken broth: The foundation of the soup, providing a savory base that’s both comforting and nourishing.
- Celery stalks: Add a subtle, fresh crunch and a mild peppery taste that lifts the flavor profile.
- Carrots: Sweetness and vibrant color come from these sliced staples that soften to tender perfection.
- Onion: Adds depth and a mellow sweetness when sautéed with the other vegetables.
- Garlic powder: A quick boost of warm, earthy flavor without the fuss of mincing fresh garlic.
- Dried parsley: Brings a hint of herbaceous freshness that brightens every spoonful.
- Oregano: Adds a slightly peppery, aromatic note that complements the chicken beautifully.
- Thyme: This herb injects subtle woodsy flavor perfect for savory soups.
- Bay leaf: Infuses the broth with gentle complexity and enhances all the other flavors.
- Sea salt: Balances and enhances every ingredient.
- Cracked pepper: Adds warmth and a hint of spice that perks up the palate.
- Dry pasta: Provides comforting heartiness, absorbing the flavors of the broth as it cooks.
- Corn starch: Used to slightly thicken the broth for a luscious, silky texture.
- Olive oil: For sautéing vegetables to bring out their natural sweetness and add richness.
How to Make Easy Rotisserie Chicken Noodle Soup Recipe
Step 1: Prepare Your Ingredients
Start by chopping your celery, carrots, and onion into bite-sized pieces. Carefully pull the chicken breast meat from the rotisserie chicken and shred it with your fingers or forks. It’s okay to keep the meat on the bone while simmering to build extra richness—just be sure to remove the bones before serving.
Step 2: Sauté the Vegetables
Warm the olive oil in a large pot over medium-high heat. Add the celery, carrots, and onion. Stir these together and sauté until the onions turn translucent and the vegetables start to soften, releasing their natural sweetness and heavenly aroma.
Step 3: Add Broth, Spices, and Chicken
Pour in all 12 cups of chicken broth, then sprinkle in garlic powder, salt, cracked pepper, dried parsley, oregano, thyme, and toss in the bay leaf. Add the shredded chicken along with the whole chicken carcass or bones—this gives the soup an extra depth that feels like it simmered all day. Bring everything to a gentle boil.
Step 4: Simmer Until Vegetables Are Tender
Turn the heat down to medium and allow your soup to simmer for about 30 minutes or until the carrots are soft and tender. At this point, carefully fish out and discard the chicken bones using tongs, ensuring a smooth eating experience full of flavor without any surprises.
Step 5: Cook the Pasta and Thicken the Broth
Add the dry pasta directly to the pot and cook for 10 to 15 minutes until al dente. In a small bowl, whisk the corn starch with 1 ½ to 2 cups of the hot soup broth until it fully dissolves. Stir this mixture back into the soup to add just the right amount of silky thickness that hugs each noodle beautifully.
Step 6: Serve and Enjoy
Once everything is perfectly cooked and melded together, ladle your soup into bowls and get ready for a soul-warming meal that’s both familiar and endlessly satisfying.
How to Serve Easy Rotisserie Chicken Noodle Soup Recipe
Garnishes
While the soup alone shines brightly, a few final touches elevate it further. Fresh herbs like chopped parsley or dill bring an herbal pop and vibrant green color. A squeeze of fresh lemon juice adds brightness and a delicate tang that balances the savory broth perfectly. If you like a little heat, sprinkle red pepper flakes on top. A few grated Parmesan shavings add a luscious, cheesy touch.
Side Dishes
This soup pairs wonderfully with crisp green salads or buttery garlic bread for soaking up every last drop. Warm crusty rolls or a light cheese toast also complement the hearty noodles and tender chicken, making your meal feel complete and comforting.
Creative Ways to Present
Consider serving this Easy Rotisserie Chicken Noodle Soup Recipe in charming individual crocks or mini soup bowls to make each serving feel special. For a rustic touch, serve with freshly cracked pepper and a drizzle of olive oil just before handing out. If you’re entertaining, add small bowls with garnishes on the side so everyone can customize their soup exactly how they like it.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in airtight containers in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making your next meal just as delicious as the first.
Freezing
This soup freezes well, though pasta can sometimes get softer after thawing. To avoid mushy noodles, cook the pasta separately and add it freshly cooked when reheating frozen soup. Freeze the broth, vegetables, and chicken mixture in a sealed container for up to 3 months.
Reheating
Reheat your soup gently on the stovetop over medium heat until warmed through, adding freshly cooked pasta if desired. Stir occasionally to prevent sticking, and adjust seasoning with salt and pepper as needed to brighten the flavors back to perfection.
FAQs
Can I use homemade chicken broth instead of store-bought?
Absolutely! Homemade chicken broth will add even more depth and warmth to your soup. Just substitute the same amount, and you may want to adjust salt levels since homemade broths vary in saltiness.
What type of pasta works best in this soup?
Small pasta shapes like egg noodles, ditalini, or small shells are perfect because they cook quickly and hold onto the broth well. However, use whatever dry pasta you have on hand—the soup is very forgiving!
Can I make this soup vegetarian?
You can! Simply swap the rotisserie chicken and chicken broth for vegetable broth and add hearty vegetables or plant-based protein to keep it filling and flavorful.
Is it better to use the whole chicken or just the meat?
Using the whole chicken including bones infuses your soup with richer flavor, but if you prefer a quicker method, adding just the shredded meat works well too. You’ll lose a bit of broth depth but gain in convenience.
How can I thicken the soup without corn starch?
If you’re out of corn starch, you can use arrowroot powder or make a slurry with flour and cold water. Alternatively, simmering the soup longer to reduce it slightly thickens it naturally.
Final Thoughts
This Easy Rotisserie Chicken Noodle Soup Recipe is truly a game changer when you want something nourishing, effortless, and delicious. With a little help from a rotisserie chicken, your kitchen fills with irresistible aromas and your bowl with genuine comfort in every spoonful. I hope you give this recipe a try soon and make it a regular part of your cozy kitchen routine.
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Easy Rotisserie Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This Easy Rotisserie Chicken Noodle Soup recipe is a comforting and flavorful homemade soup perfect for chilly days. Featuring tender shredded rotisserie chicken, fresh vegetables, and hearty pasta in a savory chicken broth, this soup can be made on the stovetop or slow cooker for convenience, offering a warm and satisfying meal for the whole family.
Ingredients
Soup Base
- 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds, whole or shredded)
- 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
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1 teaspoon cracked black pepper
Pasta and Thickener
- 2 cups dry pasta (any preferred shape)
- 1/4 cup corn starch (or arrowroot powder)
For Stovetop Cooking
- 1 tablespoon olive oil
Instructions
- Prepare Ingredients: Chop the celery, carrots, and onion. Remove chicken breast meat from the rotisserie chicken and shred if desired, leaving the carcass and bones intact for flavor.
- Sauté Vegetables: In a large pot, heat olive oil over medium-high heat. Add the chopped celery, carrots, and onion, sautéing until the onions become translucent and softened.
- Add Broth and Seasonings: Pour in the chicken broth and add sea salt, cracked pepper, garlic powder, bay leaf, thyme, oregano, parsley, and the whole chicken carcass with bones. You may place small bones in a cheesecloth bag if preferred to avoid bone fragments in the soup.
- Simmer Soup: Reduce heat to medium and bring soup to a low boil. Simmer uncovered for about 30 minutes or until carrots are fully softened, allowing the flavors to meld.
- Remove Bones: Using tongs, remove the chicken carcass and bones from the soup. Retain the shredded chicken meat.
- Cook Pasta: Add dry pasta directly to the soup and cook for 10–15 minutes until al dente, stirring occasionally to prevent sticking.
- Thicken Soup: Pour 1 1/2 to 2 cups of soup into a separate bowl and whisk in the corn starch until dissolved to form a slurry. Stir this mixture back into the pot to thicken the soup fully.
- Serve and Store: Once thickened and pasta is cooked, serve hot. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Alternative Slow Cooker Method: Add all ingredients except the pasta and corn starch to the slow cooker. Cook on low for 6–8 hours or high for 4–6 hours. Remove bones, then add pasta and cook on high for 15–20 minutes until al dente. Whisk corn starch into a small portion of soup and stir back into cooker to thicken before serving.
Notes
- Using a cheesecloth bag for smaller bones helps avoid bone fragments in the soup.
- The type of pasta can be any shape but adjust cooking time accordingly.
- Leftover soup can be frozen for up to 2 months; thaw and reheat gently.
- For gluten-free option, use gluten-free pasta and cornstarch.
- Adjust seasoning to taste before serving.
