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Easy Rotisserie Chicken Noodle Soup Recipe

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4.3 from 4 reviews

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.

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.

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