Cozy, Flavor-Packed Homemade Comfort
Pinterest-Style Introduction (100–120 words)
This warm and comforting Easy Rotisserie Chicken Noodle Soup brings all the flavors of a slow-simmered classic with only a fraction of the effort. Tender chicken, soft noodles, and aromatic vegetables come together in a rich broth that tastes like it simmered all day — even though it’s ready fast. Perfect for busy weeknights, chilly evenings, or anytime you crave something nourishing and soothing. Each spoonful feels like a cozy hug, filled with fresh herbs, gentle warmth, and satisfying textures. Whether you’re cooking for the family or meal-prepping for the week, this simple soup delivers ease, heartiness, and homemade goodness every time.
PrintEasy Rotisserie Chicken Noodle Soup
Cozy and flavorful rotisserie chicken noodle soup with vegetables, herbs, and tender noodles.
Ingredients
1 rotisserie chicken
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 oregano
1/2 tsp thyme
1 bay leaf
1/2 tsp sea salt
1 tsp cracked pepper
2 cups dry pasta
1/4 cup corn starch
1 tbsp olive oil
Instructions
1. Sauté vegetables in olive oil.
2. Add broth, herbs, spices, and chicken.
3. Simmer 30 minutes.
4. Remove bones and add pasta.
5. Whisk corn starch with soup and stir in.
6. Simmer until slightly thickened.
Notes
Store airtight for up to 4 days.
Add extra broth when reheating if needed.
Preparation Time
Preparation: 15 minutes
Cooking: 45 minutes
Total Time: 1 hour
Servings: 8 people
Ingredients
- 1 rotisserie chicken (approx. 2 ½ lb), meat pulled from bone
- 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 oregano
- ½ tsp thyme
- 1 bay leaf
- ½ tsp sea salt
- 1 tsp cracked pepper
- 2 cups dry pasta
- ¼ cup corn starch (or arrowroot powder)
- 1 tbsp olive oil
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
- Large pot
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Mixing bowls
- Spatula or wooden spoon
- Tongs
Preparation Steps (Beginner-Friendly)
1. Sauté the vegetables
Heat olive oil over medium-high heat in a large pot. Add the celery, carrots, and onion. Sauté for 4–5 minutes until the onions look glossy and fragrant. 🧅✨
2. Build the broth
Pour in the broth and stir in salt, pepper, garlic powder, parsley, oregano, thyme, and the bay leaf. Add the pulled chicken along with larger bones if using. Bring everything to a gentle boil.
Tip: While the broth heats, shred any remaining chicken meat.
3. Simmer for depth
Lower the heat to medium and simmer for 30 minutes, or until the carrots feel tender when pierced. The aroma should be warm and herb-forward. 🌿
4. Add the pasta
Use tongs to remove bones from the pot. Add dry pasta and cook for 10–12 minutes, until al dente.
Tip: While pasta cooks, whisk the cornstarch in a separate bowl with 1½–2 cups of hot soup.
5. Thicken and finish
Stir the cornstarch mixture back into the pot. Let the soup simmer for 2–3 minutes until slightly thick and glossy. Adjust seasoning and enjoy! 🍲💛
Chef’s Tips
- Store leftovers in an airtight container for up to 4 days. The soup thickens as it sits; add a splash of broth when reheating.
- Use wide egg noodles or any short pasta you have on hand.
- Prep ahead by chopping veggies and pulling chicken earlier in the day.
- Serve with warm baguette slices or top with fresh parsley for a bright finish.
Nutrition Information
Serving: 1
Calories: 316 kcal
Protein: 43 g
Carbs: 24 g
Fat: 6 g
Fiber: 2 g
Sugar: 3 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.