Easy Rotisserie Chicken Noodle Soup
A comforting and hearty soup made from leftover rotisserie chicken, perfect for busy days.
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!
Notes
For a richer flavor, use homemade chicken broth. Feel free to add other vegetables like peas or green beans for more nutrients. For a spicier kick, add a pinch of red pepper flakes. Adjust seasoning according to your preference before serving.