Homemade Rotisserie Chicken Noodle Soup Recipe – Cozy & Flavorful
The first time I made rotisserie chicken noodle soup, I was blown away by how flavorful and comforting it turned out. I couldn’t believe how easy it was to make such a hearty, homemade soup with minimal effort.
With the rich flavors of the rotisserie chicken, tender noodles, and a medley of vegetables, this soup has quickly become a family favorite in my home. You can explore the step-by-step guide to making Barbacoa de Borrego Recipe here.
Ingredients for Rotisserie Chicken Noodle Soup Recipe
- 1 rotisserie chicken (around 2 ½ pounds, cooked, with bones)
- 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
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon sea salt
- 1 teaspoon cracked black pepper
- 2 cups dry pasta (egg noodles or rotini recommended)
- ¼ cup cornstarch
- 1 tablespoon olive oil
Note: This recipe makes about 8 servings.
Variations to Try
This soup is easy to customize to fit your preferences or dietary needs.
- Low-carb option: Replace pasta with zucchini noodles or cauliflower rice.
- Gluten-free option: Use gluten-free pasta or skip the noodles entirely.
- Boost the protein: Add white beans or chickpeas for extra protein.
- Herbal twist: Fresh rosemary, basil, or dill can elevate the flavor even more.
- Add creaminess: Stir in some coconut milk or heavy cream for a creamy texture.
- Skip the bones: Use pre-shredded rotisserie chicken if you’d rather not deal with bones.
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Cooking Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Equipment You Need
- Large pot or Dutch oven: For boiling the soup.
- Sharp knife: To chop the vegetables and shred the chicken.
- Cutting board: A sturdy surface for slicing and dicing.
- Mixing spoon: To stir the soup as it cooks.
- Tongs: For removing chicken bones.
- Small bowl: To mix the cornstarch slurry.
How to Make Rotisserie Chicken Noodle Soup?
This recipe comes together effortlessly, blending the rich flavors of rotisserie chicken with veggies and pasta. Here’s how to make it step by step.
Step 1: Preparing the Chicken and Vegetables
Start by prepping your ingredients. Pull apart the rotisserie chicken, shredding the breast meat and thighs into bite-sized pieces. Leave the bones intact for now; they’ll add depth of flavor to the soup. Dice the onions, slice the carrots, and chop the celery.
Step 2: Sauté the Vegetables
Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion, chopped celery, and sliced carrots. Sauté the vegetables for about 3-5 minutes until the onion becomes translucent and fragrant. This step kickstarts the flavor.
Step 3: Add the Chicken and Broth
Place the shredded chicken, chicken bones, and the sautéed vegetables into the pot. Pour in the chicken broth, ensuring everything is fully submerged. Add the garlic powder, parsley, oregano, thyme, salt, pepper, and bay leaf. Stir until well combined.
Step 4: Bring to a Boil and Simmer
Turn the heat to medium and bring the soup to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer for 30-40 minutes. During this time, the chicken bones will release their flavor, and the vegetables will soften.
Step 5: Remove the Bones
After simmering, use tongs to carefully remove the chicken bones from the pot. This part may seem tricky, but it’s worth it for the added flavor. You can discard the bones or keep a few pieces of meat on them for future use.
Step 6: Add the Pasta
Add the dry pasta to the simmering soup. Cook for 10-15 minutes, stirring occasionally, until the pasta is al dente. Egg noodles will cook faster, so keep an eye on them.
Step 7: Thicken the Broth
While the pasta is cooking, whisk the cornstarch with 1½ cups of the soup’s broth in a small bowl until smooth. Pour this slurry back into the pot, stirring well to thicken the soup slightly.
Step 8: Serve and Enjoy
Once everything is cooked and combined, your soup is ready to serve! Ladle it into bowls and garnish with fresh parsley or a sprinkle of Parmesan cheese for a finishing touch.
Why You’ll Love This Recipe?
This recipe checks all the boxes for a cozy, nourishing meal!
- It’s incredibly easy to make, even on busy days.
- Packed with wholesome ingredients like chicken and vegetables.
- Flexible enough to adjust based on preferences or pantry staples.
- Great for meal prep or freezing for later.
- Perfectly comforting on cold or rainy days.
How to Serve Rotisserie Chicken Noodle Soup?
Presentation matters even with a comforting soup like this. Serve it piping hot in large bowls:
- Garnish with chopped fresh parsley or dill for a pop of green.
- Add grated Parmesan for a savory touch.
- Pair with a side of crusty bread or buttery garlic rolls.
- Serve alongside a simple green salad for a complete meal.
- Use soup mugs if you’re serving it as part of a larger spread.
For a rich and authentic flavor, try my Barbacoa Sauce Recipe.
Nutritional Information
Here’s a snapshot of the nutritional goodness in each serving:
- Calories: 316
- Protein: 43g
- Carbohydrates: 24g
- Fat: 6g
Make Ahead and Storage
Rotisserie chicken noodle soup is an excellent make-ahead option for busy weeks. After preparing the soup, allow it to cool completely before storing.
- Refrigeration: Store the soup in an airtight container in the fridge for up to 4-5 days.
- Freezing: For long-term storage, freeze the soup in portions without the noodles, as pasta doesn’t freeze well. Add fresh pasta when reheating.
- Reheating: Warm it on the stovetop over medium heat or in the microwave until heated through.
Tips for Making the Recipe
Over the years, I’ve learned some handy tips to make this recipe even better:
- Don’t overcook the pasta; add it just before serving.
- Keep extra broth handy in case you prefer a thinner consistency.
- To avoid dealing with bones, tie them in cheesecloth for easy removal.
- Always taste and adjust the seasoning as needed.
- For a more complex flavor, squeeze in a bit of fresh lemon juice before serving.
How Long to Boil Rotisserie Chicken for Soup?
If you’re boiling the whole rotisserie chicken, including the carcass, about 30 minutes on a simmer is ideal. Any longer, and it might break apart too much. The goal is to extract maximum flavor from the bones and meat without losing texture.
How to Make Chicken Noodle Soup Taste Better?
To boost the flavor of chicken noodle soup, season carefully and taste as you go. Use high-quality chicken broth, fresh herbs, and aromatics like garlic. A splash of lemon juice or a dash of soy sauce can enhance the overall taste. Don’t forget to garnish with fresh herbs for a finishing touch!
This rotisserie chicken noodle soup is everything you could want in a homemade soup. It’s flavorful, nourishing, and above all, simple to prepare. Give it a try, and it’s sure to become one of your most-loved recipes, just as it did for me!
Rotisserie Chicken Noodle Soup Recipe
Ingredients
Method
- Start by prepping your ingredients. Pull apart the rotisserie chicken, shredding the breast meat and thighs into bite-sized pieces. Leave the bones intact for now; they’ll add depth of flavor to the soup. Dice the onions, slice the carrots, and chop the celery.
- Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion, chopped celery, and sliced carrots. Sauté the vegetables for about 3-5 minutes until the onion becomes translucent and fragrant. This step kickstarts the flavor.
- Place the shredded chicken, chicken bones, and the sautéed vegetables into the pot. Pour in the chicken broth, ensuring everything is fully submerged. Add the garlic powder, parsley, oregano, thyme, salt, pepper, and bay leaf. Stir until well combined.
- Turn the heat to medium and bring the soup to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer for 30-40 minutes. During this time, the chicken bones will release their flavor, and the vegetables will soften.
- After simmering, use tongs to carefully remove the chicken bones from the pot. This part may seem tricky, but it’s worth it for the added flavor. You can discard the bones or keep a few pieces of meat on them for future use.
- Add the dry pasta to the simmering soup. Cook for 10-15 minutes, stirring occasionally, until the pasta is al dente. Egg noodles will cook faster, so keep an eye on them.
- While the pasta is cooking, whisk the cornstarch with 1½ cups of the soup’s broth in a small bowl until smooth. Pour this slurry back into the pot, stirring well to thicken the soup slightly.
- Once everything is cooked and combined, your soup is ready to serve! Ladle it into bowls and garnish with fresh parsley or a sprinkle of Parmesan cheese for a finishing touch