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.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: American
Keyword: Rotisserie Chicken Noodle Soup
Servings: 8
Calories: 431kcal
Author: Garnish and Glaze
Ingredients
1rotisserie chicken
8cupswater
2bayleaves
1tablespoonsalt
3tablespoonsbutter
1cupcarrots, sliced (~4)
1cupcelery, finely chopped (~3 ribs)
1cupsweet onion, finely chopped (~1/2 onion)
2clovesgarlic, minced
1 teaspoonblack pepper
1/2teaspoondried thyme
12ouncesrotini pasta
fresh parsley, finely chopped
Instructions
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.