Easy Rotisserie Chicken Noodle Soup
A comforting and easy-to-make chicken noodle soup using rotisserie chicken, perfect for any day.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken (fully cooked, approx. 2 1/2 pounds) Shredded before adding to the soup.
- 12 cups chicken broth Use low-sodium if preferred.
- 4 stalks celery, chopped
- 4-5 pieces carrots, sliced
- 1 medium onion, diced
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp thyme
- 1 leaf bay leaf Remove before serving.
- ½ tsp sea salt Adjust to taste.
- 1 tsp cracked pepper Adjust to taste.
- 2 cups dry pasta Add towards the end of cooking.
- ¼ cup corn starch (or arrow root powder) Used for thickening.
- 1 tbsp olive oil For sautéing vegetables.
Instructions
Preparation
- Chop the celery, slice the carrots, and dice the onion.
- Heat olive oil in a large pot over medium heat until it shimmers.
Cooking
- Add the diced onion, chopped celery, and sliced carrots to the pot. Sauté for about 5 minutes until softened.
- Stir in garlic powder, dried parsley, oregano, thyme, sea salt, and cracked pepper. Sauté until fragrant for about 1 minute.
- Pour in the chicken broth and add the bay leaf. Stir and bring to a gentle simmer.
- Shred the rotisserie chicken into bite-sized pieces.
- Add the shredded chicken to the pot once the broth simmers.
- Stir in the dry pasta and cook until tender.
- Mix corn starch (or arrow root powder) with a small amount of water to make a slurry. Pour it into the pot while stirring gradual.
- Taste the soup and adjust seasoning if needed before serving.
- Remove the bay leaf before ladling into bowls.
Notes
This soup can be served any time of the day and reheats well for quick meals. Use quality broth for better flavor.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!