Hello, fellow food enthusiasts! I’m Annah, and there’s nothing I love more than a hearty, comforting meal that comes together without a fuss. Life gets busy, but I believe we all deserve delicious, nourishing food. That’s why I’m so excited to share my go-to recipe for the most incredibly flavorful chicken noodle soup with rotisserie chicken. This recipe is a true lifesaver for those hectic weeknights or cozy weekends when you crave something warm and soulful without spending hours in the kitchen. It’s truly magic in a bowl!
Table of Contents
Why You’ll Love This Easy Chicken Noodle Soup with Rotisserie Chicken
I know you’ll fall in love with this soup for so many wonderful reasons. It’s genuinely a recipe I cherish and rely on.
- Effortless Convenience: Using a pre-cooked rotisserie chicken cuts down on prep time dramatically. I love that I can get dinner on the table faster without sacrificing flavor.
- Unbeatable Flavor Depth: The rotisserie chicken isn’t just for meat; I use the whole carcass to infuse the broth with an incredibly rich, savory depth that you just can’t get from plain chicken breasts. It’s like a secret weapon for flavor!
- Budget-Friendly & Nourishing: This recipe makes the most of one humble rotisserie chicken, stretching it into a wholesome, satisfying meal for the whole family. It’s both economical and packed with goodness.
- Quick to Come Together: Whether you choose the stove-top or slow cooker, I designed this recipe to be straightforward and relatively quick, making it perfect for any day of the week.
Key Ingredients for the Best Chicken Noodle Soup with Rotisserie
Here are the ingredients I use to create this delightful soup. Each one plays an important part in building those comforting flavors I adore.
- 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds) ((still on bone, optional)): This is my absolute favorite shortcut! It provides both tender, flavorful meat and an incredible foundation for your broth when you simmer the bones. I always look for a plain or herb-roasted chicken.
- 12 c chicken broth: I use a good quality low-sodium chicken broth as the base. It allows me to control the seasoning and ensures the soup isn’t too salty before I even add my own.
- 4 celery stalks, chopped: Celery adds a wonderful aromatic flavor and a bit of crunch. I always choose firm, crisp stalks.
- 4-5 carrots, sliced: Carrots bring natural sweetness and beautiful color to the soup. I love them sliced, but you could chop them if you prefer.
- 1 onion, diced: Onions are the cornerstone of nearly every good soup base. They add a deep, savory sweetness when sautéed until translucent.
- 1 tsp garlic powder: I find garlic powder integrates beautifully into the broth, giving a consistent garlic flavor throughout the soup.
- 2 tsp parsley (dried): Parsley adds a fresh, herbaceous note that brightens the overall flavor profile. Dried works perfectly here, but I often add fresh at the end too!
- 1 tsp oregano: Oregano contributes an earthy, slightly peppery warmth that complements the chicken perfectly.
- ½ tsp thyme: Thyme has a subtle, earthy, and slightly floral flavor that I think is essential in chicken soup.
- 1 bay leaf: I always include a bay leaf for its subtle, savory complexity; it deepens the flavor of the broth without overpowering it. Just remember to remove it before serving!
- 1/2 tsp sea salt: Salt is crucial for enhancing all the other flavors. I prefer sea salt for its clean taste.
- 1 tsp cracked pepper: Freshly cracked black pepper adds a lovely bite and aromatic warmth.
- 2 c dry pasta: Any small to medium pasta shape works beautifully. Egg noodles are classic, but I often use ditalini or small shells.
- 1/4 c corn starch (can use arrow root powder): This is my secret to a slightly thicker, more luxurious broth. It gives the soup a wonderful body that clings to the noodles and chicken.
- 1 T olive oil (for stove top): Just a little olive oil is all I need to sauté my aromatics and build that foundational layer of flavor.
Amazing Chicken Noodle Soup with Rotisserie
Ingredients
Equipment
Method
- 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. I really let it simmer during this time; it allows all those wonderful flavors to meld together perfectly. When the carrots are tender-crisp, I know my veggies are ready. 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.
- 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. This is perfect for busy days; I often put it on in the morning and it’s ready by dinner time. I check the vegetables for tenderness to know when it’s done. 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.
- First, I set my Instant Pot to “Sauté” mode. Once hot, I add 1 tablespoon of olive oil. I toss in the chopped celery, carrots, and onion, sautéing them for about 5-7 minutes until the onions become translucent.
- I hit “Cancel” to turn off the sauté function. Then, I add the 12 cups of chicken broth, the shredded rotisserie chicken meat, and the entire rotisserie chicken carcass (or larger bones). I stir in the garlic powder, dried parsley, oregano, thyme, bay leaf, sea salt, and cracked pepper.
- I secure the lid, ensuring the venting knob is sealed. I select “Pressure Cook” (or Manual) on high pressure for 10 minutes.
- Once the cooking time is up, I allow a natural pressure release for 5-10 minutes, then I carefully do a quick release to vent any remaining pressure.
- I carefully open the lid and use tongs to remove all the chicken bones and the bay leaf. Then, I add the 2 cups of dry pasta to the hot soup.
- I select “Sauté” again and cook the pasta for about 5-8 minutes, stirring occasionally, until it’s al dente. While the pasta cooks, I whisk the cornstarch with 1 1/2-2 cups of the hot soup in a small bowl until smooth. Once the pasta is cooked, I stir the cornstarch mixture back into the soup until it’s fully combined and the broth has thickened slightly.
- I ladle the piping hot soup into bowls and serve immediately. It’s so fast and flavorful!
Notes
Preparing Your Rotisserie Chicken for Soup: Maximizing Flavor
The rotisserie chicken is the star of this chicken noodle soup with rotisserie recipe, and I have a few tricks to make sure you get the most flavor out of it. First, I gently pull off all the meat, separating it from the bones. I like to shred the breast meat and cube the darker thigh meat. I usually discard the skin, but some people like to leave it on while simmering the bones for an even richer broth; just remember to remove it before serving.
The most crucial step is to save the entire chicken carcass. Don’t throw it away! I include the whole thing, or at least the larger bones, in the soup as it simmers. Those bones, cartilage, and any remaining bits of meat are packed with collagen and flavor, which will slowly release into your broth, making it incredibly rich and deeply satisfying. If you’re worried about small bones, I sometimes put them in a cheesecloth bag for easy removal.
Step-by-Step: Making Your Hearty Chicken Noodle Soup with Rotisserie Chicken
Stove-Top Method
This is my go-to when I want that comforting soup relatively quickly.
- 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. I really let it simmer during this time; it allows all those wonderful flavors to meld together perfectly. When the carrots are tender-crisp, I know my veggies are ready. 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.
Slow Cooker Method
For those days when I want to set it and forget it, my slow cooker is a lifesaver.
- 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. This is perfect for busy days; I often put it on in the morning and it’s ready by dinner time. I check the vegetables for tenderness to know when it’s done. 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.
Instant Pot Method (A annah recipes Exclusive!)
I adore my Instant Pot for making this chicken noodle soup with rotisserie chicken quickly without sacrificing any flavor. Here’s how I do it:
- Sauté Aromatics: First, I set my Instant Pot to “Sauté” mode. Once hot, I add 1 tablespoon of olive oil. I toss in the chopped celery, carrots, and onion, sautéing them for about 5-7 minutes until the onions become translucent.
- Add Chicken & Broth: I hit “Cancel” to turn off the sauté function. Then, I add the 12 cups of chicken broth, the shredded rotisserie chicken meat, and the entire rotisserie chicken carcass (or larger bones). I stir in the garlic powder, dried parsley, oregano, thyme, bay leaf, sea salt, and cracked pepper.
- Pressure Cook: I secure the lid, ensuring the venting knob is sealed. I select “Pressure Cook” (or Manual) on high pressure for 10 minutes.
- Release Pressure: Once the cooking time is up, I allow a natural pressure release for 5-10 minutes, then I carefully do a quick release to vent any remaining pressure.
- Remove Bones & Add Pasta: I carefully open the lid and use tongs to remove all the chicken bones and the bay leaf. Then, I add the 2 cups of dry pasta to the hot soup.
- Cook Pasta & Thicken: I select “Sauté” again and cook the pasta for about 5-8 minutes, stirring occasionally, until it’s al dente. While the pasta cooks, I whisk the cornstarch with 1 1/2-2 cups of the hot soup in a small bowl until smooth. Once the pasta is cooked, I stir the cornstarch mixture back into the soup until it’s fully combined and the broth has thickened slightly.
- Serve & Enjoy: I ladle the piping hot soup into bowls and serve immediately. It’s so fast and flavorful!
annah’s Expert Tips for Perfect Chicken Noodle Soup
I’ve made my fair share of chicken noodle soup, and I’ve picked up a few tricks along the way. I’m happy to share them with you!
- Preventing Soggy Noodles: To keep your noodles perfectly al dente, I often cook them separately in salted water and add them to individual bowls before pouring in the hot soup. If you’re making a big batch to last a few days, I suggest storing the cooked noodles separately from the soup base and combining them right before reheating and serving. This ensures they don’t absorb too much broth and become mushy.
- Adjusting Broth Consistency: If I find my broth is a little too thin even after the cornstarch slurry, I might whisk another tablespoon of cornstarch with a few tablespoons of cold water to create another slurry and stir it in. If it’s too thick, I simply add a splash more chicken broth or water until it reaches my desired consistency.
- Deeper Flavor Secrets: For an even richer flavor profile, I sometimes let my aromatics (onions, carrots, celery) sauté a little longer until they’re slightly caramelized. A splash of dry white wine deglazed after sautéing the vegetables can also add a wonderful layer of complexity. Another secret? I occasionally toss in a parmesan rind with the bones as the soup simmers; it adds incredible umami!
- Troubleshooting Common Issues:
- “My soup is too bland!”: Don’t fret! I always say, “When in doubt, add more salt!” Taste and adjust. A squeeze of fresh lemon juice at the end can also brighten all the flavors. Sometimes, a dash of your favorite hot sauce or a pinch of red pepper flakes can wake things up.
- “My soup is too salty!”: This happens to me sometimes too! I simply add more water or unsalted chicken broth to dilute it. A chopped potato cooked in the soup can also absorb some of the excess salt, and you can remove it before serving if you wish.
- “Oh no, my noodles are overcooked!”: It happens! If your noodles are past al dente, I wouldn’t worry too much. The soup will still be delicious and comforting. Next time, I would try cooking them separately and adding them at serving time, or simply reducing the cooking time in the pot.
Serving Suggestions & Delicious Garnishes
This chicken noodle soup with rotisserie chicken is a complete meal on its own, but I love to dress it up a bit! I often serve it with a side of warm, crusty bread for dipping, or even some homemade cornbread.
For garnishes, I think fresh herbs truly make a difference. A sprinkle of fresh dill, chopped chives, or extra fresh parsley adds a wonderful pop of color and freshness. Sometimes, I’ll add a dollop of my favorite pesto or a generous dusting of grated Parmesan cheese right before serving. It really encourages everyone to make it their own!
Chicken Noodle Soup with Rotisserie: Variations & Swaps
I love how versatile this chicken noodle soup with rotisserie recipe is! Here are some ideas for changing things up:
| Component | Swap/Variation | Notes |
|---|---|---|
| Vegetables | Spinach, kale, mushrooms, zucchini, peas, green beans | For tender greens like spinach or kale, I add them in the last 5 minutes of simmering. Mushrooms or zucchini can go in with the other aromatics. Peas or green beans are best added at the same time as the pasta. |
| Pasta | Egg noodles (wide/thin), orzo, ditalini, small shells | I always adjust the cooking time based on the specific type of pasta I’m using; smaller pasta cooks faster. If you’re gluten-free, feel free to use your favorite gluten-free pasta; just be mindful of its cooking time and tendency to absorb liquid. |
| Herbs | Fresh dill, chives, sage, bay leaves (fresh or dried) | Fresh herbs really brighten the flavor! I stir them in right at the very end, just before serving, to preserve their vibrant taste and color. |
| Spice | Pinch of red pepper flakes, dash of hot sauce | If I want a subtle kick, I add a tiny pinch of red pepper flakes with the other seasonings, or a dash of my favorite hot sauce when serving. |
| Creamy Version | Whisk in ¼ cup heavy cream or a roux (butter + flour) at the end. | The cornstarch already adds some lovely body, but if I’m craving a richer, more luxurious texture, I’ll whisk in a bit of heavy cream or make a quick roux with butter and flour to stir in at the very end. |
Storing & Freezing Your Chicken Noodle Soup with Rotisserie Chicken
This chicken noodle soup with rotisserie recipe makes fantastic leftovers!
For refrigeration, I store any leftover soup in an airtight container in the fridge for up to 3-4 days. It actually tastes even better the next day, once the flavors have had more time to meld. When reheating, I do it gently on the stove or in the microwave, adding a splash of extra broth or water if it’s thickened too much.
For freezing, I have a specific trick to avoid mushy noodles. I actually prefer to freeze the soup base without the noodles. I let the soup cool completely, then ladle it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace. It will keep well for up to 3 months. When I’m ready to enjoy it, I thaw it overnight in the fridge, then reheat it on the stove. I then cook fresh pasta separately and add it to the hot soup right before serving. This ensures perfect texture every time! If you do freeze it with noodles, be aware they might be softer upon reheating, but it will still be delicious.
Batch Cooking & Meal Prep Tips
I love making a big batch of this chicken noodle soup with rotisserie chicken! It’s such a comforting and healthy meal to have on hand. For meal prep, I often double the recipe. I’ll cook the entire soup as instructed, but I’ll hold off on adding the pasta. Once the soup base is cooked and cooled, I divide it into individual portions for the fridge or freezer, as I mentioned before.
Then, when I’m ready to eat, I just reheat a portion of the soup and cook a small amount of fresh pasta to stir in. This strategy maximizes my time and guarantees that my noodles are perfectly al dente, even on a busy Tuesday evening. It makes healthy eating so much easier!
Frequently Asked Questions (FAQs) About Chicken Noodle Soup
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! If you prefer, I suggest simmering about 2-3 pounds of boneless, skinless chicken breasts or thighs in the broth until cooked through, then removing and shredding the meat. Return the shredded chicken to the pot and discard any bones. You’ll miss out on some of the deep bone flavor, but it will still be delicious.
What if I don’t have all the dried herbs listed?
I understand! Feel free to substitute with a poultry seasoning blend, or simply use what you have on hand. My philosophy is to adapt!
Can I make this soup vegetarian?
While this specific recipe is for chicken noodle soup with rotisserie chicken, I do have other recipes on annah recipes for delicious vegetarian noodle soups! For this one, you’d need to swap the chicken broth for vegetable broth and omit the chicken entirely, perhaps adding extra vegetables or a can of drained chickpeas for protein.
Is there a way to make this soup gluten-free?
Yes! I recommend using your favorite gluten-free dry pasta in place of traditional pasta. Just be mindful of the cooking times, as gluten-free pasta can sometimes cook faster or become softer.
How can I add more vegetables?
I love adding more veggies! Feel free to toss in some frozen peas, corn, or green beans during the last 10 minutes of cooking. Fresh spinach or kale wilts beautifully when stirred in right before serving.
Conclusion
I truly hope you enjoy this recipe for chicken noodle soup with rotisserie chicken as much as I do. It’s a cornerstone of my kitchen, embodying everything I love about cooking: ease, incredible flavor, and comforting warmth. This soup is more than just a meal; it’s a hug in a bowl, perfect for any occasion.
I would absolutely love to hear from you! Please leave a comment below and tell me your favorite additions or garnishes for chicken noodle soup. Do you have any questions, or have you made this recipe? Share your results with the annah recipes community; I can’t wait to connect with you!
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