why make this recipe
Easy Rotisserie Chicken Noodle Soup is a comforting dish perfect for busy days. It’s a great way to use leftover rotisserie chicken and makes a warm meal that is both hearty and delicious. This soup is packed with flavor and full of nourishing ingredients, making it a family favorite.
how to make Easy Rotisserie Chicken Noodle Soup
Making Easy Rotisserie Chicken Noodle Soup is simple and quick. You can choose to make it on the stove or in a slow cooker, depending on your preference and time availability. The best part is that it comes together with minimal effort while still tasting homemade.
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 parsley (dried)
- 1 tsp oregano
- ½ tsp thyme
- 1 bay leaf
- ½ tsp sea salt
- 1 tsp cracked pepper
- 2 cups dry pasta
- ¼ cup corn starch (can use arrow root powder)
- 1 tbsp olive oil (for stove top)
Directions:
For Stove Top:
- In a large pot, pour in the chicken broth and heat over medium.
- Add the chopped celery, sliced carrots, diced onion, garlic powder, dried parsley, oregano, thyme, bay leaf, sea salt, and cracked pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes until the veggies are tender.
- Meanwhile, remove the meat from the rotisserie chicken and shred it into bite-sized pieces. (You can leave some on the bone if you prefer.)
- Add the shredded chicken and dry pasta to the pot. Cook until the pasta is tender.
- If the soup is too thin, mix the corn starch with a little cold water and stir it into the soup to thicken.
- Finish with a drizzle of olive oil and enjoy!
For Slow Cooker:
- Place the chicken broth, chopped celery, sliced carrots, diced onion, garlic powder, dried parsley, oregano, thyme, bay leaf, sea salt, and cracked pepper in the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours until the veggies are tender.
- About 30 minutes before serving, add the shredded chicken and dry pasta. For a thicker soup, mix the corn starch with some water and stir it in.
- Enjoy your delicious meal!
how to serve Easy Rotisserie Chicken Noodle Soup
Serve this soup hot in bowls. You can also garnish it with fresh herbs or a sprinkle of Parmesan cheese if you like. It pairs perfectly with crusty bread or a side salad for a complete meal.
how to store Easy Rotisserie Chicken Noodle Soup
Store any leftover soup in an airtight container in your refrigerator. It will last for about 3 to 4 days. You can also freeze the soup for up to 3 months. Just make sure to cool it completely before freezing and label it for easy identification later.
tips to make Easy Rotisserie Chicken Noodle Soup
- For a richer flavor, use homemade chicken broth if you have it.
- Feel free to add other vegetables like peas or green beans for more nutrients.
- If you want a spicier kick, add a pinch of red pepper flakes.
- Make sure to taste and adjust seasoning according to your preference before serving.
variation
You can make this soup with different types of noodles, like egg noodles or gluten-free pasta. Additionally, you can use herbs like fresh thyme or rosemary for extra flavor.
FAQs
Can I use a different type of chicken?
Yes, you can use boiled or roasted chicken in place of rotisserie chicken. Just make sure it is fully cooked before adding it to the soup.
What if I don’t have dry herbs?
You can use fresh herbs instead. Just double or triple the amounts since fresh herbs are less potent than dried ones.
Is this soup healthy?
Yes! It’s filled with nutritious vegetables, protein from the chicken, and can be made with low-sodium broth to keep it healthier. Adjust the recipe according to your dietary needs for an even better fit.
Easy Rotisserie Chicken Noodle Soup
Ingredients
Main ingredients
- 1 whole rotisserie chicken (fully cooked, approx. 2 1/2 pounds) (still on bone, optional)
- 12 cups chicken broth
- 4 stalks celery, chopped
- 4-5 pieces carrots, sliced
- 1 medium onion, diced
- 1 tsp garlic powder
- 2 tsp parsley (dried)
- 1 tsp oregano
- ½ tsp thyme
- 1 leaf bay leaf
- ½ tsp sea salt
- 1 tsp cracked pepper
- 2 cups dry pasta
- ¼ cup corn starch (can use arrow root powder)
- 1 tbsp olive oil (for stove top)
Instructions
For Stove Top
- In a large pot, pour in the chicken broth and heat over medium.
- Add the chopped celery, sliced carrots, diced onion, garlic powder, dried parsley, oregano, thyme, bay leaf, sea salt, and cracked pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes until the veggies are tender.
- Meanwhile, remove the meat from the rotisserie chicken and shred it into bite-sized pieces.
- Add the shredded chicken and dry pasta to the pot. Cook until the pasta is tender.
- If the soup is too thin, mix the corn starch with a little cold water and stir it into the soup to thicken.
- Finish with a drizzle of olive oil and enjoy!
For Slow Cooker
- Place the chicken broth, chopped celery, sliced carrots, diced onion, garlic powder, dried parsley, oregano, thyme, bay leaf, sea salt, and cracked pepper in the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours until the veggies are tender.
- About 30 minutes before serving, add the shredded chicken and dry pasta.
- For a thicker soup, mix the corn starch with some water and stir it in.
- Enjoy your delicious meal!
