If you’re looking for a thick, comforting soup that tastes like it simmered all day, this Easy Rotisserie Chicken Noodle Soup is it. Packed with flavor from store-bought rotisserie chicken and loaded with hearty chunks of veggies and pasta, this is the cozy soup recipe you’ll want to make on repeat, whether you’re under the weather or just craving something warm and satisfying.
🕒 Prep Time: 10 min | Cook Time: 40 min | Total Time: 50 min
Ingredients
- 1 rotisserie chicken (about 2½ lbs, bone-in optional)
- 12 cups chicken broth
- 4 celery stalks, chopped
- 4–5 carrots, sliced
- 1 yellow onion, diced
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp oregano
- ½ tsp thyme
- 1 bay leaf
- ½ tsp sea salt
- 1 tsp cracked black pepper
- 2 cups dry pasta (egg noodles or rotini)
- ¼ cup corn starch (or arrowroot powder)
- 1 tbsp olive oil (for stovetop)
Why You’ll Love This Rotisserie Chicken Noodle Soup
Big flavor, minimal effort: Thanks to rotisserie chicken, the broth becomes incredibly rich and flavorful, no extra seasoning magic needed.
- Stovetop or slow cooker: Make it fast on the stove or let it slow simmer all day in the crockpot.
- Thick and satisfying: A little corn starch thickens the broth, making it cozy and comforting, not thin or watery.
Step-by-Step Instructions
Stovetop Instructions
- Chop and sauté: Prep your veggies and shred the rotisserie chicken breast. In a large pot, heat olive oil over medium-high. Add celery, carrots, and onion. Sauté for 3–5 minutes until onions are soft.
- Build the broth: Add in shredded chicken, broth, garlic powder, parsley, oregano, thyme, salt, pepper, and bay leaf. Toss in the chicken bones for added flavor (larger pieces or in a cheesecloth if you prefer easy cleanup).
- Simmer it down: Bring to a soft boil, then reduce heat and simmer for 30 minutes, or until carrots are tender. Remove bones with tongs.
- Add pasta: Stir in dry pasta and cook until al dente (10–15 minutes depending on type).
- Thicken the broth: Scoop out 1½–2 cups of broth, whisk in corn starch until smooth, then return to the pot. Stir and let it thicken for a few minutes.
- Serve and enjoy! Garnish with fresh parsley and serve with crusty bread or a grilled cheese sandwich.
Slow Cooker Instructions
- Dump and go: Add everything except pasta and corn starch to your slow cooker.
- Cook: Low for 6–8 hours or high for 4–6 hours.
- Finish strong: Remove bones, add dry pasta, and cook another 15–20 minutes.
- Thicken: Whisk 2 cups hot broth with corn starch, return to slow cooker, and stir to combine.
Pro Tips
- Don’t overcook the pasta! Add it just before serving to keep it from turning mushy. You can even use pre-cooked pasta if you’re planning to store leftovers.
- Bone-in = big flavor: Even a few bones tossed in add richness. Use a cheesecloth or be ready to fish them out.
- Too thick? Add a splash of broth when reheating, the soup thickens as it sits.
Storage Tips
- Fridge: Keeps 4–5 days in an airtight container. Reheat on the stove or in the microwave.
- Freezer: Best frozen without pasta. Add fresh-cooked noodles when reheating to avoid mushiness.
Nutrition Facts
This soup is not just cozy, it’s nourishing too. One bowl pack about 316 calories, with 43g of protein, 24g of carbs, 6g of fat, and 2g of fiber. It’s a great way to get in some veggies, lean protein, and satisfying carbs in one comforting bowl.
Disclaimer:
Nutrition facts are estimated using online tools and may vary depending on your ingredients and preparation. Always consult a nutritionist for the most accurate dietary information.
