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5 from 3 votes

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 316kcal
Author: Lorie Yarro

Ingredients

  • 1 rotisserie chicken (fully cooked, 2-2 1/2 pounds) (still on bone)
  • 12 c chicken broth
  • 4 celery stalks, chopped
  • 4-5 carrots, sliced
  • 1 onion, diced
  • 2 c dry pasta
  • 1 tsp garlic powder
  • 2 tsp parsley (dried)
  • 1 tsp oregano
  • 1 bay leaf
  • 1/4 c corn starch (can use arrow root powder)
  • 1 tsp cracked pepper
  • 1/2 tsp sea salt
  • 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, thyme, oregano, parsley, and chicken (including the whole chicken carcass.)
  • Turn heat to medium low 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 15 minutes, 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.

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