Rotisserie Chicken Noodle Soup uses every part of the chicken to make the most amazing flavorful homemade soup. It is perfect for when you feel under the weather or just need to warm up on a cold rainy day.
What makes a Chicken Noodle Soup good? Well, it all starts with the broth and that’s why you’ll be making it from scratch by using the chicken in it’s entirety. It requires an extra step and a few more minutes of cooking, but boy is it worth it!
Homemade Chicken Noodle Soup
There’s nothing quite like a big warm bowl of this Rotisserie Chicken Noodle Soup to bring comfort and remind you of your childhood. If there’s one soup that reminds me of home, this is it!
Chicken Noodle Soup Ingredients:
- Rotisserie Chicken– Pick one up at the grocery store (or Costco for $5!). There is usually about 6-7 cups of chicken so you can actually use up some of the meat by eating it on it’s own (or in another dish) in addition to this recipe.
- Carrots– The carrots add more flavor as well as color to the soup. Slicing them big and adding them later on help them to not get too soft.
- Onion– I like to dice these rather small so they are very tender and almost unnoticeable.
- Celery– Celery adds lots of flavor. I prefer to cut these small as well so they are really tender. If you like large chunks of celery, feel free to cut them as large as the carrots.
- Pasta– Any small short pasta will work in this soup but I like rotini. It’s the perfect size and so pretty.
- Garlic– For best flavor, use fresh garlic.
- Butter– This provides the best flavor for sautéing the vegetables but if you’d like to make this soup dairy free, use olive oil instead.
- Water– The amount used will depend on how thin/brothy you like your soup. Don’t worry about diluting the broth. It has so much flavor, adding an additional cup at the end won’t even be noticeable in flavor.
How to make Chicken Noodle Soup:
Time needed: 1 minute.
- Make the Broth
Remove the meat from the rotisserie chicken. Cover and place in the fridge (you’ll only need 4 cups of it for the soup). Place everything else (bones, skin) in a large pot. Add the water, salt, and bay leaves to the pot. Bring to a boil, cover, and continue to boil for 30 minutes. Using tongs, carefully remove and discard the large bones. Place a mesh strainer over a large bowl (best if it has a spout) and carefully pour broth through. Discard strained items and set bowl of stock aside.
- Sautee Vegetables
Place the pot back on the burner and melt butter over medium-high heat. Add celery and onion, cooking until translucent (7-8 minutes). Add the carrots and cook another 2-3 minutes. Add the garlic, pepper, and thyme and cook another minute.
- Cook Noodles
Pour stock back into the pot of vegetables. Add an additional 3 cups of water. Bring to a boil and then add noodles. Boil 7 minutes, add the shredded chicken and cook an additional 2-3 minutes until the noodles are al dente. (Add additional 1-2 cups of water to thin if desired.) Serve and garnish with fresh parsley.
Sautéing the vegetables caramelizes them, enhancing the flavor of the soup.
This soup won’t cure a cold but the warm steamy broth helps to loosen up mucus when one has a stuffy nose. It also helps restore fluids and has some mild anti-inflammatory effects from the vegetables and broth.
As recommended by the FDA, follow the 2-2-4 rule. 2= Don’t leave food at room temperature longer than 2 hours. 2= Separate food into smaller portions so that contents are not deeper than 2 inches (this allows it to cool down quickly). 4= Consume within 4 days.
TOOLS USED TO MAKE THE BEST CHICKEN NOODLE SOUP:
- Mesh Strainer– This large strainer is great for straining pasta, beans, or even sifting.
- Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
- Garlic Press– Fresh garlic tastes best and this is the garlic press I use. I love how easy it is to use and clean.
LOOKING FOR MORE CHICKEN SOUP? CHECK OUT THESE:
- Slow Cooker White Chicken Chili
- Chicken Gnocchi Soup
- Chicken and Dumplings
- Chicken Pot Pie Soup
- Chicken and Noodles over Mashed Potatoes
Rotisserie Chicken Noodle Soup
- 1 rotisserie chicken
- 8 cups water
- 2 bay leaves
- 1 tablespoon salt
- 3 tablespoons butter
- 1 cup carrots, sliced (~4)
- 1 cup celery, finely chopped (~3 ribs)
- 1 cup sweet onion, finely chopped (~1/2 onion)
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 12 ounces rotini pasta
- fresh parsley, finely chopped
- Remove the meat from the rotisserie chicken. Cover and place in the fridge (you'll only need 4 c. of it for the soup). Place everything else from the chicken (bones, skin) in a large pot. Add 8 c. water, 1 Tbsp. salt, and 2 bay leaves to the pot. Bring to a boil, cover, and continue to boil for 30 minutes. Using tongs, carefully remove and discard the large bones. Place a mesh strainer over a large bowl (best if it has a spout) and carefully pour broth through. Discard strained items and set bowl of broth aside.
- Place the large pot back on the burner and melt 3 Tbsp. butter over medium-high heat. Add 1 c. celery and 1 c. onion, cooking until translucent (~7 minutes). Add 1 c. carrots and cook another 2-3 minutes. Add 2 cloves garlic, 1 tsp. pepper, and 1/2 tsp. thyme and cook another minute.
- Pour broth back into the pot of vegetables. Add an additional 3 cups of water. Bring to a boil, add 12 oz. pasta. Cook 7 minutes, add 4 c. shredded chicken and cook an additional 3-5 minutes until the noodles are done. (Add additional 1-2 c. of water to thin if desired.) Serve garnished with fresh parsley.