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
Scale
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.
