Jump to Recipe

This post may contain affiliate links.

This post may contain affiliate links.

This thick and hearty easy Rotisserie Chicken Noodle Soup recipe is going to be your new favorite cozy soup recipe. So simple to toss everything in and allow the rich, flavorful chicken add all of the flavor! Comfort food at it’s easiest!

Rotisserie chicken noodle soup in bowl with soup spoon topped with chopped parsley.
Save this recipe!
Enter your email and I’ll send it to you, plus get new recipes from me regularly!
Please enable JavaScript in your browser to complete this form.

Table of Contents

Crazy but true: I am not a big chicken noodle soup fan. However, I made this Rotisserie Chicken Noodle Soup 3 times over the course of about a month. It’s safe to say it is AMAZING.

You will enjoy it even if you are not sick with a cold (which is the only reason I ever thought chicken noodle soup should be eaten.)

Why You Will Love This Rotisserie Chicken Noodle Soup:

  1. It is so so so so simple to make. Everything gets popped into a pot or the slow cooker and it’s not much more than that. Ok, so you do have to chop up some veggies, but heck, nowadays you can find soup starters in the frozen section at the grocery so that’s even an option!
  2. You can make it stove top or in the slow cooker. Haven’t tried it in the Instant Pot just yet, but you at least have a couple options for now. I prefer this rotisserie chicken noodle soup in the slow cooker to give it even more time to absorb flavor, but I did not have any issue in the least with the stove top version.
  3. It is chunky, hearty and bursting with flavor. The reason for all the flavor is that you use rotisserie chicken that is already cooked and seasoned. I grab one at our grocery often and typically make this soup now if I have any leftover. Sometimes I pop the entire thing in. The meat literally falls right off of the bone. And it’s so delicious.
Pot of chicken noodle soup with spoon, bread, parsley surrounding the pot.

Recipe Ingredients:

  1. cooked rotisserie chicken: About a two pound chicken should do the trick. If yours is a bit more that’s ok. I have tossed it in with 1/4 of the chicken already eaten and thought it was fine as well. I throw the entire thing in, bones and all. Typically I pull off the breast meat and shred it, but everything else I keep on the bone. It all will fall off when cooking. You can keep skin on or remove it when pulling all the bones out. If you don’t want a lot of hassle with pulling bones out, you can just throw the thigh and wing bones in or something along those terms. I have done that as well when I am feeling extra lazy.
  2. chicken broth: technically you could use water since you are almost making your own bone broth. But I am not one to ever say no to more flavor so I opted for broth instead.
  3. celery
  4. carrots: whatever this recipe says, know that I almost always double the amount. I am a sucker for broth soaked carrots. I pick them out all the time for myself. Like the person who picks out the cookie chunks in the cookie dough ice cream, only very very very different actually.
  5. onion: I use a yellow onion.
  6. seasonings: I use a combo of thyme, parsley and oregano. This hits the nail for me. The rotisserie chicken we usually get doesn’t have too crazy of seasoning so this is the right balance.
  7. bay leaf: If we are being transparent, I always add a bay leaf to my soup but also don’t know a thing about them.
  8. corn starch: one of the main reasons I think I have never liked Chicken Noodle Soup that much is because I am not super big on broth. I find it to be too thin. The addition of some corn starch adds a nice thickness to the broth.
  9. pasta: I use rotini, or a short, regular pasta or wide egg noodles. The egg noodles cook up quicker than regular pasta so that is something to be aware of. They typically will only take about 10 minutes to cook versus more like 15 with other pasta for stove top.
Close up view of bowl with rotisserie chicken noodle soup with chicken chunks, carrots, celery and parsley chopped on top.

Step-By-Step Instructions:

  • Prep all the ingredients. For the rotisserie chicken, remove the breast meat and shred it and even the thigh meat if easy to get to. You can leave all of the dark meat on as it falls off the bone when cooking. If you are not interested in picking out a lot of bones in the end, just toss in the drumsticks and remove the meat from the rest. Adding at least some bone to the soup is amazing and well worth it.
  • For Stove Top: Heat olive oil over medium high heat until glistening. Add in carrots, onion and celery and cook for about 3-5 minutes or until the onion is translucent. Add the shredded chicken, chicken carcass (bones), seasoning and broth. Allow to come to a soft boil for about 30 minutes or until carrots are soft and tender. Remove the bones and add the pasta. Cook until al dente (for egg noodles about 10 minutes, regular pasta about 15). When pasta is al dente, remove 2 cups of broth from the pot and whisk with corn starch until smooth. Add back to pot and stir. You are all set and ready to enjoy!
  • For Slow Cooker: Add all ingredients to your slow cooker pot except the pasta and corn starch. Cook on low 6-8 hours or high 4-6 hours. Remove the bones when ready to add pasta and carrots are tender. Cook pasta for about 20 minutes, this will vary depending on pasta so keep an eye on it! When pasta is al dente, remove about 2 cups broth and whisk with corn starch until smooth. Add back into crock pot and stir to combine. Enjoy!
Carrots, celery and onion cooked in dutch oven pot.
Shredded rotisserie chicken and chicken carcass in pot with carrots, celery and onion.
Broth poured over chicken soup ingredients in pot.
Pasta added to chicken soup pot.
Cooked chicken noodle soup in dutch oven pot.

Recipe Notes:

  • Biggest thing for this soup: DO NOT OVERCOOK THE PASTA. You can add pre-cooked pasta to the soup if you desire instead of adding it in dry. You do NOT want to overcook the pasta or it will disintegrate or become very mushy. Make sure you are adding dry pasta very close to the time you plan to serve the rotisserie chicken noodle soup.
  • Be careful when eating this chicken noodle soup as there may be a few stray bones from the chicken. If you are feeding the kiddos, check their soup before serving. The bones can be a slight nuisance, but the rich and delicious flavor you get makes it so worth it to me.
  • This soup is pretty thick, even with 12 cups of broth since some gets absorbed into the pasta. Have some extra on stand-by if you want to thin it out a little.
  • Need something delicious to pair this rotisserie chicken noodle soup with? Try this Havarti Grilled Cheese with Avocado and Baby Arugula. My personal FAVORITE!

Storage Tips for this Rotisserie Chicken Noodle Soup:

This simple rotisserie chicken noodle soup stores well for about 4-5 days in an air tight container in the refrigerator. Warm it up stove top or in the microwave when ready to serve.

If you plan to freeze this soup, it is better to freeze it without the noodles. The noodles can get very mushy if you freeze it with them. You can just toss in some cooked pasta when you thaw it instead.

This is not to say that you can’t freeze the soup with the noodles, just note, the noodle texture will not be great when thawed and reheated.

Other Soup Recipes:

HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!

Tap stars to rate!
4.99 from 52 votes

Easy Rotisserie Chicken Noodle Soup

By: Lorie Yarro
This thick and hearty easy Rotisserie Chicken Noodle Soup recipe is going to be your new favorite cozy soup recipe. So simple to toss everything in and allow the rich, flavorful chicken add all of the flavor! Comfort food at it's easiest!
Overhead view of rotisserie chicken noodle soup in white bowl with spoon.
Pin Print
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients 

  • 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds), (still on bone)
  • 12 c chicken broth
  • 4 celery stalks, chopped
  • 4-5 carrots, sliced
  • 1 onion, diced
  • 1 tsp garlic powder
  • 2 tsp parsley (dried)
  • 1 tsp oregano
  • ½ tsp thyme
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1 tsp cracked pepper
  • 2 c dry pasta
  • 1/4 c corn starch (can use arrow root powder)
  • 1 T olive oil (for stove top)
Save this recipe!
Enter your email and I’ll send it to you, plus get new recipes from me regularly!
Please enable JavaScript in your browser to complete this form.

Instructions 

For Stove Top:

  • 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, thyme, oregano, parsley, and chicken (including the whole chicken carcass.)
  • Turn heat to medium and allow soup to come to a low boil for about 30 minutes or until carrots are fully softened. 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.

For Slow Cooker:

  • 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. 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.

Video

Notes

  • Biggest thing for this soup: DO NOT OVERCOOK THE PASTA. You can add pre-cooked pasta to the soup if you desire instead of adding it in dry. You do NOT want to overcook the pasta or it will disintegrate or become very mushy. Make sure you are adding dry pasta very close to the time you plan to serve the rotisserie chicken noodle soup.
  • Be careful when eating this chicken noodle soup as there may be a few stray bones from the chicken. If you are feeding the kiddos, check their soup before serving. The bones can be a slight nuisance, but the rich and delicious flavor you get makes it so worth it to me.
  • This soup is pretty thick, even with 12 cups of broth since some gets absorbed into the pasta. Have some extra on stand-by if you want to thin it out a little.

Nutrition

Calories: 316kcal, Carbohydrates: 24g, Protein: 43g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 101mg, Sodium: 663mg, Potassium: 801mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5125IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!

Shop This Post:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




65 Comments

  1. Sherry says:

    5 stars
    I made this soup and it was delicious! Everyone loved it. The only ingredient I didn’t use was the bay leaf.
    Thank you for sharing your recipe!

    Reply
    1. Lorie says:

      Thank YOU for sharing! Glad one of our family favorites was a hit for you!

      Reply