Description
This Easy Rotisserie Chicken Noodle Soup is a comforting and hearty homemade soup perfect for any day. Made with tender shredded rotisserie chicken, fresh vegetables, herbs, and hearty pasta, this soup is packed with flavor and simple to prepare either on the stovetop or in a slow cooker. The addition of cornstarch thickens the broth to a delicious, satisfying consistency, making it a perfect meal for family dinners or cozy nights in.
Ingredients
Scale
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 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 tsp sea salt
- 1 tsp cracked pepper
Pasta & Thickener
- 2 cups dry pasta
- 1/4 cup cornstarch (can use arrowroot powder)
Cooking Fat
- 1 tablespoon olive oil (for stovetop method)
Instructions
- Prepare Ingredients: Chop the celery, carrots, and onion. Shred the chicken breast meat from the rotisserie chicken if desired, and set aside. Keep the carcass and bones for broth flavoring.
- Sauté Vegetables (Stovetop): Heat olive oil over medium-high heat in a large pot. Add celery, carrots, and onions, sautéing until onions turn translucent and vegetables begin to soften.
- Add Broth & Seasonings: Pour in the chicken broth, and add the shredded chicken, chicken carcass or bones (whole or in a cheesecloth bag to avoid small bones), garlic powder, bay leaf, thyme, oregano, parsley, sea salt, and cracked pepper. Stir to combine.
- Simmer Soup: Reduce heat to medium and bring the soup to a low boil. Let it simmer for about 30 minutes or until carrots are tender. Remove the chicken bones carefully using tongs or a slotted spoon.
- Cook Pasta: Add the dry pasta to the soup and cook for 10-15 minutes, or until al dente.
- Thicken Soup: In a small bowl, ladle 1 1/2 to 2 cups of the hot soup and whisk in the cornstarch until fully dissolved and smooth. Pour this mixture back into the pot and stir well to thicken the soup evenly.
- Serve: Enjoy hot. Store any leftovers in an airtight container in the refrigerator.
- Slow Cooker Method: Add all ingredients except pasta and cornstarch into the slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours. Remove bones before adding pasta.
- Cook Pasta in Slow Cooker: Add dry pasta and cook for 15-20 minutes or until al dente, watching carefully as cook times may vary by crockpot and pasta type.
- Thicken & Finish (Slow Cooker): Like the stovetop method, ladle some soup into a bowl, whisk in cornstarch until smooth, return it to the pot, and stir to thicken. Serve and store leftovers as desired.
Notes
- Using the bones in a cheesecloth bag helps prevent small bones from ending up in the soup while still adding flavor.
- Adjust pasta cooking time based on the type of pasta used and personal texture preference.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To make this gluten-free, substitute pasta with gluten-free noodles and use arrowroot powder instead of cornstarch if preferred.
- Feel free to add fresh herbs near the end of cooking for a brighter flavor.
