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Rotisserie Chicken Noodle Soup Recipe

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★★★★★

4.6 from 147 reviews

This comforting Rotisserie Chicken Noodle Soup combines tender rotisserie chicken with fresh vegetables, wide egg noodles, and a flavorful broth thickened with cornstarch. It’s a hearty and easy-to-make soup perfect for chilly days or anytime you crave a warm, homemade meal.

Ingredients

Scale

Soup Base

  • 3 tbsp olive oil
  • 2 cups celery, chopped
  • 2 cups carrots, chopped
  • 1 yellow onion, chopped
  • 2 tsp poultry seasoning
  • 96 oz chicken broth

Main Protein

  • 1 whole rotisserie chicken (prepared)

Noodles and Thickening

  • 12 oz wide egg noodles (1 package, uncooked)
  • 1/3 cup cornstarch
  • 1/4 cup water

Instructions

  1. Sauté Vegetables: Heat olive oil in a large stock pot over medium to medium-high heat. Once the oil is bubbly and fragrant, add chopped celery, carrots, onion, and poultry seasoning. Sauté the vegetables until they become tender, about 5 to 10 minutes.
  2. Add Chicken and Broth: 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 the mixture to a boil, then reduce the heat to low and simmer the soup for 30 minutes to infuse flavors.
  3. Prepare Cornstarch Slurry: While the soup simmers, mix cornstarch with water in a small bowl until fully dissolved. This slurry will thicken the broth later.
  4. Thicken Broth and Cook Noodles: After the 30-minute simmer, carefully remove the whole chicken from the pot. Slowly pour the cornstarch slurry into the broth while stirring continuously to prevent lumps. Once combined, add the wide egg noodles to the broth and cook for 6-8 minutes or until they are tender but not mushy.
  5. Shred Chicken Meat and Combine: While the noodles cook, carefully remove the meat from the chicken bones. Discard the skin and bones. Chop the chicken meat into bite-sized pieces. When the noodles are tender, return the shredded chicken to the pot and stir to combine everything well.
  6. Garnish and Serve: Optionally garnish the soup with fresh parsley for added color and flavor. Serve the soup hot to enjoy a cozy, nourishing meal.

Notes

  • You can substitute fresh parsley with other herbs like thyme or dill for a different flavor profile.
  • Be careful when removing the hot chicken from the broth to avoid burns.
  • If you prefer a thinner broth, reduce or omit the cornstarch.
  • Use wide egg noodles as narrower noodles can become mushy faster.
  • Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.

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

Find it online: https://ellaeatsdaily.com/rotisserie-chicken-noodle-soup-recipe/