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Homemade Easy Rotisserie Chicken Noodle Soup photo
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Easy Rotisserie Chicken Noodle Soup

This Easy Rotisserie Chicken Noodle Soup is SO EASY! A comforting, hearty bowl packed with juicy chicken, fresh veggies, and tender noodles, perfect for cozy nights.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Chicken, Comfort Food, Easy, Quick, Rotisserie Chicken, Soup
Servings: 6 servings

Ingredients

  • 1 rotisserie chicken fully cooked, approx. 2 1/2 pounds, still on bone, optional
  • 12 cups chicken broth preferably low sodium
  • 4 stalks celery chopped
  • 4-5 carrots sliced
  • 1 onion diced
  • 1 tsp garlic powder
  • 2 tsp parsley dried
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1 tsp cracked pepper
  • 2 cups dry pasta egg noodles or other favorite shape
  • 1/4 cup corn starch or arrowroot powder
  • 1 tbsp olive oil for stovetop cooking

Instructions

  • Start by removing the skin and bones from your rotisserie chicken, then shred the meat into bite-sized pieces. If you prefer, keep the chicken on the bone during cooking to infuse the broth with extra flavor, then remove the bones before serving.
  • Heat the olive oil in your stockpot over medium heat. Add the diced onion, chopped celery, and sliced carrots. Sauté for about 5-7 minutes until the vegetables soften and the onions turn translucent.
  • Pour in the chicken broth, then stir in the garlic powder, dried parsley, oregano, thyme, bay leaf, sea salt, and cracked pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
  • Add the shredded chicken to the pot. In a separate bowl, toss the dry pasta with the cornstarch to prevent it from clumping as it cooks. Stir the pasta into the simmering soup. Continue cooking for another 8-10 minutes, or until the pasta is tender but still has a slight bite.
  • Remove the bay leaf. Taste the soup and adjust seasoning with additional salt or pepper as needed. Ladle the steaming hot soup into bowls and serve immediately with crusty bread or your favorite side.

Equipment

  • Large stockpot or Dutch oven
  • Sharp knife and cutting board
  • Measuring Cups and Spoons
  • Ladle
  • Mixing Bowl
  • Wooden spoon or spatula

Notes

  • Store leftover soup in airtight containers in the refrigerator for up to 3 days; keep noodles separate to prevent sogginess.
  • Freeze soup without noodles for up to 3 months; add fresh pasta when reheating.
  • Swap pasta types or use gluten-free options to suit dietary needs.