If you’re craving something cozy, nourishing, and downright delicious, this Easy Rotisserie Chicken Noodle Soup Recipe will become your new best friend. It’s a heartwarming bowl of comfort that combines tender shredded chicken with fresh veggies, flavorful herbs, and perfectly cooked noodles all swimming in a savory, homemade broth. What makes this soup truly special is how effortless it is to pull together, especially when you start with a ready-to-go rotisserie chicken, transforming a simple pantry meal into a soul-soothing feast that the whole family will love.
Ingredients You’ll Need
This soup keeps things wonderfully straightforward, using everyday ingredients that come together to create a rich and satisfying flavor profile. Each item plays a crucial role—whether it’s the crunchy celery adding fresh texture or the herbs bringing aromatic depth to every spoonful.
- Rotisserie chicken (approx. 2 1/2 pounds, fully cooked): Using a whole chicken on the bone adds incredible depth to the broth and ease to the shredding process.
- 12 cups chicken broth: The rich base that ties all the flavors together and keeps your soup comforting and warm.
- 4 celery stalks, chopped: Adds a crisp, subtle sweetness and wonderful texture contrast.
- 4-5 carrots, sliced: Brings natural sweetness and vibrant color to brighten up the bowl.
- 1 onion, diced: Builds a savory foundation with its aromatic essence.
- 1 tsp garlic powder: A convenient boost of garlicky warmth without the fuss of peeling and chopping.
- 2 tsp dried parsley: Infuses a fresh, herby note that lifts the entire flavor profile.
- 1 tsp oregano: Adds a gentle earthiness and slight pepperiness for balanced seasoning.
- ½ tsp thyme: Offers a subtle woodsy flavor that complements the chicken perfectly.
- 1 bay leaf: A secret weapon for depth and complexity in the broth.
- ½ tsp sea salt: Enhances all the flavors without overpowering them.
- 1 tsp cracked pepper: Adds just the right amount of subtle heat and spice.
- 2 cups dry pasta: Use your favorite noodle shape, cooked just right to soak up that delicious broth.
- ¼ cup corn starch (or arrowroot powder): Used to gently thicken the soup for a silky mouthfeel.
- 1 tbsp olive oil: Perfect for sautéing the vegetables to release their flavors at the start.
How to Make Easy Rotisserie Chicken Noodle Soup Recipe
Step 1: Prep and Saute the Vegetables
Begin by chopping your celery, carrots, and onion into bite-sized pieces. Heat olive oil in a large pot over medium-high heat and toss in the veggies. Sauté them until the onion becomes translucent and everything smells delightfully fragrant. This step builds the flavor foundation, unlocking the natural sweetness of the vegetables that will shine through your soup.
Step 2: Add Broth, Spices, and Chicken
Pour in 12 cups of your chicken broth, then add your sea salt, cracked pepper, garlic powder, bay leaf, thyme, oregano, and parsley. Take your rotisserie chicken and remove the breast meat, shredding it to bite-sized pieces. For extra richness, add the whole chicken carcass or bones tied in a cheesecloth bag to avoid picking out small bones later. The bones work like magic, infusing the broth with deep, homemade flavor without any extra effort.
Step 3: Simmer to Develop Flavor
Bring your soup to a low boil, then reduce the heat to medium and simmer gently for about 30 minutes. This slow cooking lets the carrots soften to perfection while the rich flavors meld together beautifully. Once done, carefully remove the bones and any large cartilage, leaving you with a silky, clear broth packed with savory goodness.
Step 4: Cook the Noodles and Thicken the Broth
Add your dry pasta directly into the hot soup and simmer until al dente, usually 10 to 15 minutes depending on your noodle type. Meanwhile, ladle about 1 1/2 to 2 cups of the hot soup into a separate bowl and whisk in the corn starch until smooth. Stir this mixture back into the pot; it will gently thicken your broth and give it that perfect cozy texture.
Step 5: Serve and Enjoy
Your homemade Easy Rotisserie Chicken Noodle Soup is ready to warm you up from the inside out. Ladle it into bowls and get ready to savor every delicious spoonful. And if you’ve made extra, store it in an airtight container in the fridge for up to a few days.
How to Serve Easy Rotisserie Chicken Noodle Soup Recipe
Garnishes
To add a bit of flair and fresh flavor, sprinkle chopped fresh parsley or a few twists of freshly ground black pepper on top. A squeeze of lemon juice or a dash of hot sauce can also brighten and elevate each bowl with a welcome zing.
Side Dishes
This soup pairs beautifully with warm crusty bread or buttery garlic toast. For a heartier meal, consider a light side salad with tangy vinaigrette to add crispness and balance.
Creative Ways to Present
If you want to impress, serve your soup in charming mugs for a cozy vibe or miniature soup bowls for a delightful appetizer during gatherings. Adding a parmesan crisp or a swirl of pesto on top can turn this simple soup into a gourmet treat.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, transfer any leftovers to airtight containers and keep them refrigerated for up to 3 days. The flavors continue to deepen over time, making the next serving just as good, if not better!
Freezing
You can freeze leftover soup in freezer-safe containers for up to 3 months. For best results, freeze the soup without pasta to avoid mushiness. When ready to eat, thaw overnight in the fridge and add fresh cooked noodles before serving.
Reheating
Warm your soup gently on the stove over low heat, stirring occasionally. If it seems too thick, add a splash of broth or water to loosen the consistency. Adding freshly cooked noodles at reheating time will bring back the perfect texture every time.
FAQs
Can I use leftover cooked chicken instead of a rotisserie chicken?
Absolutely! Leftover cooked chicken works perfectly in this recipe. Just shred the meat and add it in when you add the broth and spices. The rotisserie chicken is just a convenient shortcut for that rich flavor and effortless shredding.
What kind of pasta works best in this soup?
Classic egg noodles are a favorite, but any small pasta like shells, ditalini, or elbow macaroni will work wonderfully. Just keep an eye on the cooking time so they don’t get too soft.
Can I make this soup vegetarian?
While the key flavor in this Easy Rotisserie Chicken Noodle Soup Recipe comes from the chicken, you can swap the chicken and broth for vegetable broth and hearty mushrooms or chickpeas for a vegetarian-friendly twist.
Is it better to use fresh or dried herbs?
Dried herbs are great here since they infuse the broth as it simmers, but fresh herbs can be added at the end for a bright pop of flavor. Feel free to experiment with what you have on hand!
How can I prevent the noodles from getting mushy when storing leftovers?
The best trick is to keep the noodles separate from the soup if you plan to store leftovers. Add freshly cooked noodles when reheating to keep their texture perfectly al dente.
Final Thoughts
There’s nothing quite like a steaming bowl of homemade soup to lift your spirits and warm your heart. This Easy Rotisserie Chicken Noodle Soup Recipe proves that comfort food doesn’t have to be complicated or time-consuming. From the rich broth to the tender chicken and vibrant veggies, every bite feels like a big, cozy hug. So grab that rotisserie chicken, gather the simple ingredients, and give this recipe a try — I promise it will become a cherished staple in your kitchen, bringing joy to your table again and again.
Print
Easy Rotisserie Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Rotisserie Chicken Noodle Soup is a comforting and hearty dish perfect for chilly days or when you’re craving a classic, homemade soup. Using a pre-cooked rotisserie chicken saves time while delivering rich flavor, combined with fresh vegetables, herbs, and tender pasta. You can prepare it either on the stovetop or in a slow cooker for convenience. This soup is wholesome, satisfying, and ideal for a family meal.
Ingredients
Soup Base
- 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds, still on bone, optional)
- 12 cups chicken broth
- 4 celery stalks, chopped
- 4–5 carrots, sliced
- 1 onion, diced
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1 teaspoon cracked black pepper
Pasta & Thickener
- 2 cups dry pasta (your choice, e.g., egg noodles or small shells)
- 1/4 cup corn starch (or arrowroot powder)
Additional
- 1 tablespoon olive oil (for stovetop cooking)
Instructions
- Prep the Ingredients: Chop the celery, carrots, and onion into bite-sized pieces. Remove the chicken breast meat from the rotisserie chicken and shred if desired. Keep the carcass and bones for flavoring the soup.
- Sauté Vegetables (Stovetop Method): Heat olive oil over medium-high heat in a large pot. Add the chopped celery, carrots, and onion, sautéing until the onions become translucent and vegetables soften slightly.
- Add Broth and Seasonings: Pour in the chicken broth and add garlic powder, dried parsley, oregano, thyme, bay leaf, sea salt, cracked pepper, and the entire rotisserie chicken including the bones. If preferred, place smaller bones in a cheesecloth bag to avoid small bone pieces in soup.
- Simmer the Soup: Reduce heat to medium and bring the soup to a low boil. Let it simmer for about 30 minutes or until the carrots are tender. Use tongs to remove the chicken carcass and bones carefully.
- Cook the Pasta: Add the dry pasta to the soup and cook for 10-15 minutes until pasta is al dente.
- Thicken the Soup: Pour 1 1/2 to 2 cups of the hot soup into a small bowl and whisk in the corn starch until it dissolves completely. Return this mixture to the pot and stir fully to thicken the soup slightly.
- Serve and Store: Enjoy the soup hot. Refrigerate leftovers in an airtight container for up to 3-4 days.
- Slow Cooker Option – Prep: Add all ingredients except the pasta and corn starch into the slow cooker.
- Slow Cooker Cooking: Cook on low for 6-8 hours or on high for 4-6 hours. Remove the chicken bones before adding the dry pasta.
- Add Pasta & Thicken in Slow Cooker: Stir in the dry pasta and cook until al dente—this usually takes 15-20 minutes but may vary. Whisk corn starch into a small bowl with soup liquid, then add back into the slow cooker to thicken and stir well.
- Serve and Store (Slow Cooker): Serve hot and store any leftovers in an airtight container in the refrigerator.
Notes
- You can use any small pasta shape such as egg noodles, shells, or elbows for best results.
- For bone removal, using tongs or a slotted spoon is helpful to avoid broken bones in the soup.
- Substitute arrowroot powder for corn starch for a gluten-free alternative.
- Soup thickening is optional; omit the corn starch for a lighter broth.
- Leftovers last 3-4 days refrigerated and reheat well.
- For vegetarian adaptation, omit the chicken and use vegetable broth with plant-based protein alternatives.
