Rotisserie Chicken Noodle Soup Recipe

Introduction

This rotisserie chicken noodle soup is a comforting and hearty meal that’s quick to prepare using a pre-cooked chicken. Packed with tender vegetables, rich broth, and wide egg noodles, it’s perfect for cozy dinners or when you need a soothing bowl of homemade goodness.

Ingredients

• 1 whole rotisserie chicken (prepared)
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 1 yellow onion, chopped
• 3 tablespoons olive oil
• 2 teaspoons poultry seasoning
• 96 ounces chicken broth
• 12 ounces wide egg noodles (1 package, uncooked)
• 1/3 cup cornstarch
• 1/4 cup water

Instructions

1. Step 1: Heat olive oil in a large stockpot over medium to medium-high heat. When the oil is bubbly and fragrant, add the chopped celery, carrots, onion, and poultry seasoning. Sauté until the vegetables are tender, about 5 to 10 minutes.
2. Step 2: Remove any string or bands from the rotisserie chicken. Place the whole chicken on top of the sautéed vegetables in the pot. Pour the chicken broth over the chicken and vegetables. Bring to a boil, then reduce heat to low and let the soup simmer for 30 minutes.
3. Step 3: While the soup simmers, combine the cornstarch and water in a small bowl and stir until the cornstarch is completely dissolved.
4. Step 4: After 30 minutes, carefully remove the chicken from the pot. Slowly pour the cornstarch mixture into the broth, stirring continuously to avoid lumps. Stir in the wide egg noodles and cook for 6 to 8 minutes or until the noodles are just tender.
5. Step 5: While the noodles cook, remove the chicken meat from the bones, discarding the skin and bones. Chop the chicken into bite-sized pieces. Once noodles are tender, add the chicken back into the soup and stir to combine.
6. Step 6: Garnish with fresh parsley if desired and serve the soup hot.

Tips & Variations

• Use leftover homemade or store-bought rotisserie chicken to save time while still achieving deep flavor.
• For extra flavor, add a few sprigs of fresh thyme or rosemary with the vegetables during sautéing.
• If you prefer a gluten-free version, substitute the wide egg noodles with gluten-free pasta or rice noodles.
• To make the soup thicker, increase the cornstarch slurry slightly, but add it gradually to avoid over-thickening.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. If the noodles absorb too much broth during storage, add a splash of chicken broth or water when reheating to restore the soup’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chicken broth instead of store-bought?

Absolutely. Homemade chicken broth will add even richer flavor to the soup and can be used in the same quantity.

Can I prepare this soup without cornstarch?

Yes, you can skip the cornstarch if you prefer a thinner broth. The soup will still be flavorful and delicious without it.

Rotisserie Chicken Noodle Soup Recipe

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★★★★★

4.8 from 395 reviews

• Author: Jack
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This comforting Rotisserie Chicken Noodle Soup combines tender rotisserie chicken, fresh vegetables, and wide egg noodles in a flavorful broth thickened to perfection. With sautéed celery, carrots, and onions, seasoned with poultry spices, this easy soup simmers to bring classic, hearty nourishment to your table. Perfect for a cozy meal, it’s quick to prepare while delivering rich homemade taste using a store-bought rotisserie chicken.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 cups celery, chopped
• 2 cups carrots, chopped
• 1 yellow onion, chopped

Protein

• 1 rotisserie chicken (whole, prepared)

Liquids & Broth

• 3 tbsp olive oil
• 96 oz chicken broth

Seasonings & Thickener

• 2 tsp poultry seasoning
• 1/3 cup cornstarch
• 1/4 cup water

Pasta

• 12 oz wide egg noodles (1 package, uncooked)

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Instructions

1. Sauté the Vegetables: Heat olive oil in a large stock pot over medium to medium-high heat until bubbly and fragrant. Add chopped celery, carrots, onion, and poultry seasoning. Sauté for 5-10 minutes until vegetables are tender.
2. Add Chicken and Broth: Remove any string or bands from the rotisserie chicken. Place the entire chicken on top of the sautéed vegetables. Pour chicken broth over the chicken. Bring the pot to a boil, then reduce heat to low and simmer for 30 minutes to develop flavor.
3. Prepare Cornstarch Slurry: While soup simmers, mix cornstarch and water until smooth and fully dissolved. This will be used to thicken the broth later.
4. Thicken Broth and Cook Noodles: After 30 minutes, carefully remove the chicken from the pot. Slowly pour in the cornstarch mixture while stirring continuously to avoid lumps. Once combined, add the wide egg noodles and cook for 6-8 minutes until just tender.
5. Shred Chicken Meat: As the noodles cook, remove the meat from the chicken bones—discard skin and bones—and chop the meat into bite-sized pieces. When noodles are tender, add shredded chicken back into the soup and stir well.
6. Garnish and Serve: Garnish the soup with fresh parsley if desired, then serve hot for a wholesome, comforting meal.

Notes

• Using a rotisserie chicken adds convenience and rich flavor to the soup.
• You can substitute chicken broth with homemade stock for extra depth.
• Be careful when removing meat from hot chicken to avoid burns.
• Adjust noodle cooking time depending on package instructions and preferred texture.
• Fresh parsley garnish adds a nice herbal brightness but is optional.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: rotisserie chicken soup, chicken noodle soup, easy soup recipe, homemade chicken soup, comfort food