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This thick and hearty easy Rotisserie Chicken Noodle Soup recipe is going to be your new favorite cozy soup recipe. So simple to toss everything in and allow the rich, flavorful chicken add all of the flavor! Comfort food at it’s easiest!
Crazy but true: I am not a big chicken noodle soup fan. However, I made this Rotisserie Chicken Noodle Soup 3 times over the course of about a month. It’s safe to say it is AMAZING.
You will enjoy it even if you are not sick with a cold (which is the only reason I ever thought chicken noodle soup should be eaten.)
Why You Will Love This Rotisserie Chicken Noodle Soup:
- It is so so so so simple to make. Everything gets popped into a pot or the slow cooker and it’s not much more than that. Ok, so you do have to chop up some veggies, but heck, nowadays you can find soup starters in the frozen section at the grocery so that’s even an option!
- You can make it stove top or in the slow cooker. Haven’t tried it in the Instant Pot just yet, but you at least have a couple options for now. I prefer this rotisserie chicken noodle soup in the slow cooker to give it even more time to absorb flavor, but I did not have any issue in the least with the stove top version.
- It is chunky, hearty and bursting with flavor. The reason for all the flavor is that you use rotisserie chicken that is already cooked and seasoned. I grab one at our grocery often and typically make this soup now if I have any leftover. Sometimes I pop the entire thing in. The meat literally falls right off of the bone. And it’s so delicious.
Recipe Ingredients:
- cooked rotisserie chicken: About a two pound chicken should do the trick. If yours is a bit more that’s ok. I have tossed it in with 1/4 of the chicken already eaten and thought it was fine as well. I throw the entire thing in, bones and all. Typically I pull off the breast meat and shred it, but everything else I keep on the bone. It all will fall off when cooking. You can keep skin on or remove it when pulling all the bones out. If you don’t want a lot of hassle with pulling bones out, you can just throw the thigh and wing bones in or something along those terms. I have done that as well when I am feeling extra lazy.
- chicken broth: technically you could use water since you are almost making your own bone broth. But I am not one to ever say no to more flavor so I opted for broth instead.
- celery
- carrots: whatever this recipe says, know that I almost always double the amount. I am a sucker for broth soaked carrots. I pick them out all the time for myself. Like the person who picks out the cookie chunks in the cookie dough ice cream, only very very very different actually.
- onion: I use a yellow onion.
- seasonings: I use a combo of thyme, parsley and oregano. This hits the nail for me. The rotisserie chicken we usually get doesn’t have too crazy of seasoning so this is the right balance.
- bay leaf: If we are being transparent, I always add a bay leaf to my soup but also don’t know a thing about them.
- corn starch: one of the main reasons I think I have never liked Chicken Noodle Soup that much is because I am not super big on broth. I find it to be too thin. The addition of some corn starch adds a nice thickness to the broth.
- pasta: I use rotini, or a short, regular pasta or wide egg noodles. The egg noodles cook up quicker than regular pasta so that is something to be aware of. They typically will only take about 10 minutes to cook versus more like 15 with other pasta for stove top.
Step-By-Step Instructions:
- Prep all the ingredients. For the rotisserie chicken, remove the breast meat and shred it and even the thigh meat if easy to get to. You can leave all of the dark meat on as it falls off the bone when cooking. If you are not interested in picking out a lot of bones in the end, just toss in the drumsticks and remove the meat from the rest. Adding at least some bone to the soup is amazing and well worth it.
- For Stove Top: Heat olive oil over medium high heat until glistening. Add in carrots, onion and celery and cook for about 3-5 minutes or until the onion is translucent. Add the shredded chicken, chicken carcass (bones), seasoning and broth. Allow to come to a soft boil for about 30 minutes or until carrots are soft and tender. Remove the bones and add the pasta. Cook until al dente (for egg noodles about 10 minutes, regular pasta about 15). When pasta is al dente, remove 2 cups of broth from the pot and whisk with corn starch until smooth. Add back to pot and stir. You are all set and ready to enjoy!
- For Slow Cooker: Add all ingredients to your slow cooker pot except the pasta and corn starch. Cook on low 6-8 hours or high 4-6 hours. Remove the bones when ready to add pasta and carrots are tender. Cook pasta for about 20 minutes, this will vary depending on pasta so keep an eye on it! When pasta is al dente, remove about 2 cups broth and whisk with corn starch until smooth. Add back into crock pot and stir to combine. Enjoy!
Recipe Notes:
- Biggest thing for this soup: DO NOT OVERCOOK THE PASTA. You can add pre-cooked pasta to the soup if you desire instead of adding it in dry. You do NOT want to overcook the pasta or it will disintegrate or become very mushy. Make sure you are adding dry pasta very close to the time you plan to serve the rotisserie chicken noodle soup.
- Be careful when eating this chicken noodle soup as there may be a few stray bones from the chicken. If you are feeding the kiddos, check their soup before serving. The bones can be a slight nuisance, but the rich and delicious flavor you get makes it so worth it to me.
- This soup is pretty thick, even with 12 cups of broth since some gets absorbed into the pasta. Have some extra on stand-by if you want to thin it out a little.
- Need something delicious to pair this rotisserie chicken noodle soup with? Try this Havarti Grilled Cheese with Avocado and Baby Arugula. My personal FAVORITE!
Storage Tips for this Rotisserie Chicken Noodle Soup:
This simple rotisserie chicken noodle soup stores well for about 4-5 days in an air tight container in the refrigerator. Warm it up stove top or in the microwave when ready to serve.
If you plan to freeze this soup, it is better to freeze it without the noodles. The noodles can get very mushy if you freeze it with them. You can just toss in some cooked pasta when you thaw it instead.
This is not to say that you can’t freeze the soup with the noodles, just note, the noodle texture will not be great when thawed and reheated.
Other Soup Recipes:
- WHITE BEAN, KALE AND BUTTERNUT SQUASH SOUP
- CHUNKY ITALIAN VEGETABLE SOUP
- SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP
- BLACK BEAN AND RICE SOUP
- MAPLE ROASTED SWEET POTATO CARROT SOUP
- SLOW COOKER SWEET POTATO CHILI
- PUMPKIN QUINOA CHILI
- TOMATO TORTELLINI SOUP
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Easy Rotisserie Chicken Noodle Soup
This thick and hearty easy Rotisserie Chicken Noodle Soup recipe is going to be your new favorite cozy soup recipe. So simple to toss everything in and allow the rich, flavorful chicken add all of the flavor! Comfort food at it's easiest!
Ingredients
- 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds), (still on bone, optional)
- 12 c 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
- 1/2 tsp sea salt
- 1 tsp cracked pepper
- 2 c dry pasta
- 1/4 c corn starch (can use arrow root powder)
- 1 T olive oil (for stove top)
Instructions
For Stove Top:
- Chop vegetables. Pull off the chicken breast meat and shred if desired. Heat olive oil over medium high heat in a large pot. Add celery, carrots and onion and saute until onions become translucent. Add in broth, salt, pepper, garlic, bay leaf, thyme, oregano, parsley, and chicken (including the whole chicken carcass.) *You can place a few larger bones in the soup and omit the smaller bones or add the bones to a cheesecloth bag to keep small bones out of this soup.
- Turn heat to medium and allow soup to come to a low boil for about 30 minutes or until carrots are fully softened. At this time, it is easiest to remove the chicken bones (I use a set of tongs to get the pieces of it out.
- When bones are removed, add in dry pasta and allow to cook for about 10-15 minutes, or until al dente. Pour about 1 1/2-2 cups of the soup into a small bowl and whisk in the corn starch until dissolved. Add this mixture back into the soup and stir to fully combine.
- Enjoy! Store leftovers in an airtight container in the fridge.
For Slow Cooker:
- Add all ingredients into the slow cooker except the pasta and the corn starch.
- Cook on low for 6-8 hours or high for 4-6 hours. Remove the bones before adding the pasta. Add dry pasta and allow to cook until al dente, about 15-20 minutes (this will vary based on your crock pot and the type of pasta, so keep an eye on it.)
- Pour about 1 1/2 – 2 cups of the soup into a small bowl and whisk in the corn starch until dissolved. Add this mixture back into the soup and stir to fully combine.
- Enjoy! Store leftovers in an airtight container in the fridge.
Video
Notes
- Biggest thing for this soup: DO NOT OVERCOOK THE PASTA. You can add pre-cooked pasta to the soup if you desire instead of adding it in dry. You do NOT want to overcook the pasta or it will disintegrate or become very mushy. Make sure you are adding dry pasta very close to the time you plan to serve the rotisserie chicken noodle soup.
- Be careful when eating this chicken noodle soup as there may be a few stray bones from the chicken. If you are feeding the kiddos, check their soup before serving. The bones can be a slight nuisance, but the rich and delicious flavor you get makes it so worth it to me.
- This soup is pretty thick, even with 12 cups of broth since some gets absorbed into the pasta. Have some extra on stand-by if you want to thin it out a little.
Nutrition
Calories: 316kcal, Carbohydrates: 24g, Protein: 43g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 101mg, Sodium: 663mg, Potassium: 801mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5125IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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Very tasty soup! The spices along with the already seasoned rotisserie chicken were a perfect combination of flavors. I used 1 1/2 cups of small star pasta, which added just enough pasta without being too much, IMO. Next time though, I won’t add the sea salt, I think it’s too salty with the seasoned chicken and the salt in the chicken broth. But loved this recipe, it’s the best chicken noodle soup!
Yep, it can be a bit salty depending on the rotisserie chicken for sure. I like to add it at the end to taste these days.
Lori, thank you so much for this delicious recipe. The only addition I made was adding fresh crushed garlic, otherwise made as written. My family absolutely loved it!
You can never go wrong with crushed garlic if you ask me!! So happy it was a hit!
Very delicious!!
Going in my recipe book for sure. So easy and flavorful. I finish it with the juice and zest of a lemon; I can’t help myself.
Yum, great idea!
I first used this recipe years ago while camping in the fall. It was a huge hit! It has become a staple in our home since. We have always used the rottiserie chicken meat already pulled from the bone that Costco sells. It eliminates the issues with the bones that others in the reviews are talking about but still has the flavor. It also simplifies the process.
Love this so much!! Thanks for sharing!
This is a great easy recipe! I love the carcass in, the bone provides so much flavor. It’s easy to remove. My noodles did not get mushy, I only added them last and turned the heat off.
Thanks so much for sharing–happy it was a hit!
Sadly my pasta turned to mush almost instantly.
Added it just 10 minutes before I served it.
I ended up scooping the pasta out as best I could.
What type of pasta is recommended? Mine were egg noodles like those pictured in the recipe.
Oh no! That seems so strange. I believe it was egg noodles I used in the pictures which cook much more quickly than other pastas. The ones I used cooked in about. 10 minutes at a light simmer. I have read that some egg noodles can be very quick cooking so maybe that’s what you had? I have made this soup so many times with a variety of pasta and it has turned to mush once but that was because I left the soup on the burner for over 25 minutes. Sorry that happened!
Very flavorful soup! I prepared the recipe as is and did find it too salty. Next time, I will definitely eliminate the tsp of salt and use reduced sodium broth because the rotisserie chicken makes it salty. I also used Mueller’s home style egg noodles (previously called dumplings). They were not at all mushy.
Great taste of course, but the bones in the soup when served dropped it a star for me. I typically build my own stock, then strain the contents and add new vegetables and add the chicken meat after the strain. Easily eliminating the nuisance of bones. Enjoy!
The bones can make it tricky for sure. I have some readers that use cheesecloth so that the bones stay there until ready to serve.
I really enjoy this recipe for a quick and satisfying chicken soup! The first time I made it I used pasta, but found it’s near impossible to not get mushy pasta, especially the leftovers. Now I use a cup of wild rice blend instead and it works better for us. I also use fresh garlic to maximize flavour. The other change is to cook out the bones in a separate pot with 4 cups of water then add at the end. The risk of bones is just a no go for me. Such a great use of a rotisserie chicken!
Thanks for the great tips! And I totally get the risk of bones!!