Easy Rotisserie Chicken Noodle Soup Recipe

There is nothing quite as comforting and soul-warming as a hearty bowl of chicken soup, and this Easy Rotisserie Chicken Noodle Soup Recipe takes all the guesswork out of crafting that classic dish. With a tender rotisserie chicken providing rich flavor, fresh vegetables adding vibrant color and texture, and perfectly cooked noodles all swimming in a savory broth, this soup is an absolute crowd-pleaser. Whether you’re craving a quick weeknight remedy or a cozy dish to lift your spirits, this recipe delivers on simplicity and taste every time.

Ingredients You’ll Need

Gathering the right ingredients is the first step to making this soup truly shine. Each item is straightforward and plays its part in building layers of flavor, adding heartiness, and ensuring the best texture in your Easy Rotisserie Chicken Noodle Soup Recipe.

• Rotisserie chicken: Provides tender, flavorful meat and a rich base when using the carcass.
• Chicken broth: The liquid backbone of the soup, delivering depth and warmth.
• Celery stalks: Adds a fresh crunch and subtle earthiness that balances the soup.
• Carrots: Bring natural sweetness and bright orange color for visual appeal.
• Onion: Adds savory aroma and foundational flavor once sautéed.
• Garlic powder: Enhances the overall savory profile with gentle pungency.
• Dried parsley: Offers herbal brightness and a touch of green hue.
• Oregano: Introduces subtle Mediterranean herb notes to enrich the broth.
• Thyme: Imparts an earthy, slightly minty layer of flavor that melds beautifully.
• Bay leaf: Boiled with the broth for hidden complexity and depth.
• Sea salt: Essential to enhance and balance all the flavors in the soup.
• Cracked pepper: Adds just enough spice and freshness to enliven each bite.
• Dry pasta: The comforting noodle element that soaks up the broth perfectly.
• Corn starch: Thickens the soup slightly for a luscious mouthfeel without heaviness.
• Olive oil: Used for sautéing the vegetables and building flavor from the start.

How to Make Easy Rotisserie Chicken Noodle Soup Recipe

Step 1: Prepare the Vegetables and Chicken

Start by chopping your celery, carrots, and onion into bite-sized pieces that will soften beautifully in the broth. Then, carefully pull the chicken breast meat from your rotisserie bird and shred it into lovely tender chunks. Leaving the chicken on the bone at this stage is optional but recommended for extra flavor extraction during simmering.

Step 2: Sauté Vegetables for Maximum Flavor

Heat a tablespoon of olive oil in a large pot over medium-high heat, and toss in the celery, carrots, and onion. Cook until the onions turn translucent and all the pieces become fragrant. This step is essential because it builds a rich flavor base for your soup that you’ll notice in every spoonful.

Step 3: Build Your Brothy Base

Add the chicken broth along with all your herbs and seasonings — garlic powder, parsley, oregano, thyme, bay leaf, salt, and cracked pepper — to the pot. Nestle the whole chicken carcass or larger bones into this mixture. Simmer gently to allow all those amazing aromas and flavors to meld together, tenderizing the carrots until they’re beautifully soft, usually about 30 minutes.

Step 4: Remove Bones and Add Pasta

Once the vegetables have softened and the broth is fragrant, it’s time to extract the bones. Using tongs works great, or you can tie them in cheesecloth before cooking for easy removal. Then add your dry pasta, cooking it just until al dente — about 10 to 15 minutes. This ensures the noodles soak up flavor while maintaining a nice bite.

Step 5: Thicken and Finish the Soup

To give the soup a slight velvety texture, ladle out 1 1/2 to 2 cups of the hot soup and whisk in the cornstarch until smooth. Pour this back into the pot, stirring well to combine. This helps the broth cling to your noodles and chicken for ultimate comfort in every spoonful. Your Easy Rotisserie Chicken Noodle Soup Recipe is now ready to enjoy!

How to Serve Easy Rotisserie Chicken Noodle Soup Recipe

Garnishes

While the soup shines on its own, a sprinkle of fresh chopped parsley or a dusting of cracked black pepper on top adds a lovely finishing touch. For an added burst of flavor, a squeeze of fresh lemon juice brightens the broth beautifully. If you like a bit of richness, a small dollop of crème fraîche or a smattering of grated Parmesan can make it feel extra special.

Side Dishes

This soup pairs wonderfully with crisp green salads or warm, crusty bread to soak up all that delicious broth. Garlic bread or a simple grilled cheese can transform it into an indulgent meal perfect for lunch or dinner. Even buttery crackers are a delightful nibble alongside the hearty soup.

Creative Ways to Present

Serve the soup in rustic bowls or classic white soup tureens to really show off its vibrant colors. For entertaining, consider individual portions served in bread bowls or mini mason jars to add warmth and charm. A sprinkle of fresh herbs or microgreens on top elevates presentation, making it look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in airtight containers to keep the soup fresh and flavorful in the refrigerator for up to 3-4 days. The noodles will soak up broth over time, so if you plan to eat it later, you might want to keep the pasta separate and add it when reheating.

Freezing

You can freeze this soup for up to 3 months, but it’s best to omit the pasta before freezing as it can become mushy. Freeze the broth, chicken, and vegetables in portioned containers, then add freshly cooked pasta when you’re ready to serve again.

Reheating

Warm leftover soup gently over medium heat on the stove, stirring occasionally. If separated, cook fresh noodles and add just before serving for the best texture. Adjust seasoning with a pinch of salt or pepper if needed to refresh the flavors.

FAQs

Can I use homemade chicken broth instead of store-bought?

Absolutely! Homemade broth adds an even richer, more nuanced flavor to the soup, making it extra comforting. Feel free to swap it directly for the store-bought broth in this recipe.

What type of pasta works best in this soup?

Small shapes like egg noodles, shells, or macaroni are perfect since they cook quickly and carry the broth well. Avoid large pasta shapes that might overpower the soup’s balance.

Is it necessary to use the chicken bones?

Using the bones adds depth and richness to your broth, but if you’re short on time, you can use shredded chicken meat only and still have a tasty soup. The flavor will just be a bit lighter.

Can I make this soup in a slow cooker?

Yes! Simply add all ingredients except pasta and cornstarch to your slow cooker, cook for 4-8 hours depending on the setting, then add pasta and thicken with cornstarch towards the end. This hands-off approach yields equally delicious results.

How do I keep the noodles from getting mushy when storing leftovers?

To prevent mushy noodles, store pasta separately from the broth and vegetables if possible. Reheat the broth and veggies first, then stir in freshly cooked pasta just before serving.

Final Thoughts

This Easy Rotisserie Chicken Noodle Soup Recipe is the perfect way to turn a simple cooked chicken into a meal that feels homemade and nurturing. It’s approachable, satisfying, and packed with cozy flavors that soothe the soul. I encourage you to make it your go-to soup for chilly evenings, busy days, or anytime you want that warm hug in a bowl. Once you taste how effortless and delicious it is, I’m sure it will become a favorite in your kitchen too.

Easy Rotisserie Chicken Noodle Soup Recipe

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This easy rotisserie chicken noodle soup is a comforting, hearty dish perfect for any day. Using pre-cooked rotisserie chicken, fresh vegetables, herbs, and noodles, it can be quickly prepared on the stovetop or in a slow cooker, resulting in a flavorful, nourishing meal that serves eight.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Soup Ingredients

• 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds) (still on bone, optional)
• 12 cups chicken broth
• 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 pepper
• 2 cups dry pasta

Thickening and cooking fats

• ¼ cup corn starch (can use arrowroot powder)
• 1 tablespoon olive oil (for stovetop sautéing)

Instructions

1. Prepare vegetables and chicken: Chop the celery, carrots, and onion. Pull off the chicken breast meat and shred if desired, leaving the carcass or bones whole for more flavor.
2. Sauté vegetables (Stovetop method): Heat olive oil over medium-high heat in a large pot. Add celery, carrots, and onion, and sauté until onions become translucent. This step develops flavor for the soup base.
3. Add broth, herbs, and chicken: Pour in the chicken broth. Season with sea salt, cracked pepper, garlic powder, bay leaf, thyme, oregano, and parsley. Add the shredded chicken along with the whole chicken carcass or bones. (Tip: For easier bone removal, use larger bones or enclose small bones in a cheesecloth bag.)
4. Simmer the soup (Stovetop method): Reduce heat to medium and bring soup to a low boil. Simmer for about 30 minutes, until the carrots are fully softened, allowing flavors to develop.
5. Remove chicken bones: Using tongs, carefully remove the chicken bones or carcass pieces from the pot. Discard bones and bay leaf.
6. Cook pasta: Add 2 cups of dry pasta directly into the soup and cook for 10-15 minutes until al dente.
7. Thicken the soup: Pour 1 1/2 to 2 cups of soup broth into a small bowl and whisk in the cornstarch until fully dissolved. Stir this mixture back into the pot and combine thoroughly to thicken the soup slightly.
8. Serve and store: Enjoy immediately or store leftovers in an airtight container in the refrigerator.
9. Slow cooker method preparation: Add all ingredients except pasta and cornstarch into a slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. Remove the chicken bones before adding pasta.
10. Cook pasta (Slow cooker method): Add dry pasta and cook for 15-20 minutes until al dente. Timing may vary depending on the slow cooker and pasta type, so monitor closely.
11. Thicken the soup (Slow cooker method): Whisk cornstarch into 1 1/2 to 2 cups of soup broth and stir back into the pot to thicken, just like in the stovetop method.
12. Serve and store: Enjoy the slow cooker version immediately or refrigerate leftovers in an airtight container.

Notes

• If using small bones, placing them in a cheesecloth bag helps prevent unwanted pieces in the soup.
• Adjust the amount of pasta according to your preference for soup thickness.
• Cornstarch can be substituted with arrowroot powder for a gluten-free thickener.
• Store leftovers in airtight containers refrigerated for up to 3-4 days.
• Reheat gently on stovetop or microwave to avoid overcooking the pasta.