Easy Rotisserie Chicken Noodle Soup
A comforting and easy chicken noodle soup made with rotisserie chicken, fresh vegetables, and hearty pasta. Perfect for busy days or when feeling under the weather.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken (fully cooked, approx. 2 1/2 pounds) Shredded for the soup.
- 12 cups chicken broth Serves as the base for the soup.
- 4 sticks celery, chopped
- 4-5 pieces carrots, sliced
- 1 whole onion, diced
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 1 whole bay leaf To be removed before serving.
- 0.5 tsp sea salt Adjust according to taste.
- 1 tsp cracked pepper Adjust according to taste.
- 2 cups dry pasta Add in the last few minutes of cooking.
- 0.25 cup corn starch (or arrow root powder) Optional, for thickening.
- 1 tbsp olive oil For sautéing the vegetables.
Instructions
Preparation
- Shred the rotisserie chicken into bite-sized pieces, discarding the skin and bones.
- Set the shredded chicken aside to add later.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until it becomes translucent.
- Incorporate the chopped celery and sliced carrots into the pot. Cook for a few minutes until the vegetables start to soften.
- Pour in the chicken broth and bring it to a gentle simmer.
- Add garlic powder, dried parsley, oregano, thyme, bay leaf, sea salt, and cracked pepper.
- Once the broth is simmering, add the shredded rotisserie chicken into the pot and let it heat through.
- Add the dry pasta to the pot and stir together, cooking until the pasta is tender but still has a bit of bite.
- If needed, mix the corn starch with a small amount of cold water to create a slurry and stir this into the pot to thicken the broth.
- Before serving, remove the bay leaf from the pot and taste to adjust seasoning as needed.
Notes
This soup pairs well with crusty bread or side salad. It can be stored in the fridge for 3-4 days and frozen for longer storage.