Oh, who doesn’t love that feeling when a huge, steaming bowl of soup just fixes everything? But sometimes, life is flying by, and you just don’t have three hours to nurse a broth into perfection. That’s exactly when this recipe swoops in to save the day! I developed this version of Rotisserie Chicken Noodle Soup during a week where I felt like I was living out of my car. I needed that deep, comforting, homemade flavor without the fuss. And wow, trust me when I say, using that store-bought bird for speed is genius! The rich broth and tender chicken prove that sometimes the best shortcuts still deliver amazing results. I’m Emily, and as the Efficiency & Testing Coordinator here at Recipes by Betty, I promise this recipe is as precise as it is comforting.
Why This Rotisserie Chicken Noodle Soup Is Your New Weeknight Hero
You need speed, but you don’t want that canned-soup taste, right? That’s why this recipe is such a winner. It gives you that deep, layered flavor that usually takes hours, but in a fraction of the time. It’s honestly perfect for those Tuesday nights when you just need something good on the table fast. We also make sure we link this great meal with other quick wins over at our easy dinner recipes page!
Quick Prep Time for Rotisserie Chicken Noodle Soup
Seriously, just 15 minutes of chopping and shredding is all it takes before this hits the burner. That pre-cooked chicken does all the heavy lifting! You save so much time not having to worry about cooking raw poultry first. This Rotisserie Chicken Noodle Soup is the definition of efficiency.
Flavor Depth Without the Wait
Here’s my little trick: I don’t just use the shredded meat; I toss the whole carcass into the pot while it simmers! That gives you such an incredible, rich broth base that tastes like you boiled bones all day. It’s the ultimate shortcut to making this Rotisserie Chicken Noodle Soup taste genuinely homemade.
Essential Equipment for Perfect Rotisserie Chicken Noodle Soup
You don’t need a ton of fancy gadgets for this recipe. Honestly, if you have a sturdy soup pot, you’re basically set! We keep things incredibly straightforward because, remember, we’re aiming for easy comfort food here. You will want to make sure you have a way to contain all that amazing broth we are building for this Rotisserie Chicken Noodle Soup.
The main tools you’ll need are pretty standard for any kitchen:
- A nice big pot. Seriously, make sure it’s large enough to handle all 24 cups of broth plus the veggies and chicken! If you’re doubling this recipe later, you’ll need your biggest stockpot.
- Tongs are super handy for pulling that chicken carcass out when the broth is piping hot. Don’t burn your fingers trying to fish it out!
- If you are doing the slow cooker version—which is fantastic for hands-off cooking—make sure your slow cooker is large enough to handle this batch.
That’s it! No massive food processors needed. Just basic equipment to bring this incredible Rotisserie Chicken Noodle Soup to life.
Ingredients for the Best Rotisserie Chicken Noodle Soup
Okay, this is where the magic starts gathering! Since we are counting on a rotisserie bird for speed, the quality of our other ingredients really shines through. I’ve split these into two groups: the stuff that makes that incredible broth base, and the bits that finish the soup off perfectly.
For the broth, you’ll need:
- 2 rotisserie chickens—you want them fully cooked, so just pull off that wonderful meat and shred it (or use the whole carcass for maximum flavor!).
- 24 cups of chicken broth. Yes, that sounds like a lot, but this recipe makes 12 huge, wonderful bowls!
- 8 chopped celery stalks and 8 sliced carrots for that classic texture.
- 2 diced onions.
- All our dry seasonings: 2 teaspoons of garlic powder, 4 teaspoons of dried parsley, plus 2 teaspoons of oregano, 1 teaspoon of thyme.
- We finish the base with 2 bay leaves, 1 teaspoon of sea salt, and 2 teaspoons of cracked pepper.
- For sautéing the veggies first, grab 2 tablespoons of good olive oil.
And for finishing the soup:
- 4 cups of dry pasta. I use whatever shape I have on hand that isn’t too tiny!
- About 0.5 cup of corn starch. This thickens things up to that perfect consistency so it coats the noodles beautifully.
Ingredient Notes and Substitutions for Rotisserie Chicken Noodle Soup
You might be wondering about the two whole chickens. Listen, you can absolutely get away with just using the meat from one bird if you’re nervous about the volume, but I highly recommend using the bones and skin from both chickens to simmer in the broth! That is the secret to getting that deep, savory flavor we are looking for. That carcass is pure gold!
Now, about that thickener—if you don’t have corn starch, you can swap it out for arrow root powder, which works just as well to give the Rotisserie Chicken Noodle Soup that lovely body. And when it comes to salt, I always use sea salt here, but you should check out our thoughts on kosher versus sea salt to see which one is right for your pantry!
Don’t forget that if you want to see another amazing soup that uses store-bought poultry, check out this great article from Taste of Home for a classic take on ultimate chicken noodle soup.
Step-by-Step Instructions for Rotisserie Chicken Noodle Soup
Okay, let’s get cooking! This process is so satisfying because you see the broth transforming right before your eyes. For the stovetop method, which I usually default to when I’m hungry *now*, organization is key. Make sure your chicken is shredded and your veggies are chopped before you even turn on the heat. Trust me, when everything is ready to go, the whole process flies by!
Stovetop Preparation of Rotisserie Chicken Noodle Soup
First things first, get that olive oil sizzling in your large pot over medium-high heat. Toss in your chopped celery, carrots, and onion. You want to sauté these aromatics until those onions start looking clear and soft—maybe about 5 to 7 minutes. This step is crucial because it wakes up their flavor before they go into the liquid. You can read more about why we sauté first right here on our post about sautéing before adding sauce ingredients!
Next, pour in all 24 cups of that chicken broth. Add your salt, pepper, garlic powder, thyme, oregano, parsley, and don’t forget those 2 bay leaves. Now comes the heavy lifting: add all your shredded chicken meat *and* I mean ALL the bones from those rotisserie birds. Yes, the whole carcass goes in! Turn the heat down to medium and let this whole beautiful mixture come to a low boil. Let it bubble gently for about 30 minutes until those carrots are super tender.
Once everything is soft, use your tongs to carefully pull out all those bones and bay leaves—dump them; we’ve extracted all their magic. Add your 4 cups of dry pasta and let it cook right there in the broth until it is perfectly al dente, which usually takes 10 to 15 minutes depending on your noodle.
Now for the thickening trick! Take about a cup and a half of the hot soup liquid and whisk your 1/2 cup of corn starch right into that liquid until it’s totally smooth—no lumps allowed! Pour this slurry back into the main pot and stir constantly for about a minute until the whole pot visibly thickens up. That is how you get the perfect texture for your Rotisserie Chicken Noodle Soup!
Slow Cooker Method for Rotisserie Chicken Noodle Soup
If you prefer to set it and forget it, the slow cooker works like a charm! Just throw in everything except the pasta and the corn starch slurry. Cook this mixture on low for a full 6 to 8 hours, or if you’re in a rush, high for 4 to 6 hours. Remember to remove all the bones and bay leaves once the long cook is done!
Once you’ve fished out the carcass, you can add your dry pasta right into the slow cooker bowl and cook on high for another 15 to 20 minutes until it’s soft. Then, whisk your corn starch slurry with a little bit of the hot liquid and stir it back into the cooker to thicken things up. This method guarantees you walk in the door to amazing, ready-to-eat Rotisserie Chicken Noodle Soup!
For more easy slow cooker inspiration, don’t forget to check out tips on other great quick soup recipes online!
Tips for Success When Making Chicken Pasta Soup
I’ve tested this recipe so many times—it truly is efficient—but even I run into tiny snags if I rush the noodle part! The biggest lesson I learned testing this Chicken Pasta Soup is that pasta is sneaky. It seems done, but give it five more minutes sitting in the hot broth, and suddenly you have mush.
My number one tip is simple: Don’t overcook the pasta! Since we are cooking the dry noodles directly in the broth, which is already super flavorful from those chicken bones, they leach a lot of liquid while they cook. If you cook them until they feel perfectly done in the pot, they will be gummy when you eat them five minutes later.
Here are the key takeaways from my testing:
- Add Pasta Last: Always wait until the broth is fully seasoned and you’ve removed the bones before adding the dry pasta. If you are making a huge batch and know you’ll have leftovers, consider cooking the pasta separately and adding it right before serving individual bowls. That’s the absolute safest way to prevent mush!
- Keep Broth Handy: Remember that note about the soup being thick when you store it? That’s because the pasta soaks up extra broth as it cools down in the fridge. Don’t panic! Just keep a carton of plain chicken broth or stock nearby. When you reheat leftovers, thin it out with a splash or two until it reaches that perfect pourable texture again.
- Don’t Skip the Slurry: That corn starch slurry isn’t just for looks; it keeps the broth intact so it doesn’t separate later. Make sure you whisk that starch totally smoothly before adding it in, otherwise, you’ll have little white clumps floating around in your otherwise perfect soup.
For more general wisdom on getting your noodle game right every single time, you should definitely read up on my rules for cooking pasta. It really applies perfectly to any soup noodle recipe!
Health Benefits of Rotisserie Chicken Noodle Soup
Sometimes, eating well just means choosing the right kind of comfort food, and this soup definitely counts! Even though we use shortcuts, we are loading this Rotisserie Chicken Noodle Soup up with naturally healthy ingredients that make you feel good. It’s not just tasty; it’s genuinely supportive when you’re feeling under the weather or just need a good, solid meal.
First up is hydration, and that’s all thanks to that savory broth. Broth is amazing for helping you stay hydrated, which is so important when you’re feeling run down. Plus, we’re getting excellent lean protein from the shredded rotisserie chicken. Protein keeps you full and helps your body repair itself, which is why chicken soup is famous as a comfort food staple!
And we can’t forget our hard-working vegetables. That classic trio of carrots and celery isn’t just for flavor! Carrots bring those wonderful vitamins—you get a massive dose of Vitamin A just by eating a couple of bowls. It’s such a simple way to sneak in good nutrition without even noticing. If you’re interested in how chicken pairs with other nutritious ingredients, you might want to peek at the benefits found in my recipe for avocado chicken salad.
Storage and Reheating Instructions for Rotisserie Chicken Noodle Soup
This recipe makes a whopping 12 bowls, so chances are you’ll have some amazing leftovers! The great news is that this soup keeps really well; the not-so-great news is that the pasta is going to get very, very plump overnight. That’s just the nature of keeping noodles submerged in liquid, but don’t worry, we have easy fixes for that!
When you store this Rotisserie Chicken Noodle Soup, make sure you let it cool down on the counter for just a little while until it’s not boiling hot anymore. Then, transfer it into airtight containers. You want something sealed tightly so that broth doesn’t taste like the freezer on Friday. It’s perfectly happy chilling in the fridge for about 3 to 4 days.
Reheating Tips for Soup That Was Made with Dry Pasta
When you pull this out of the fridge the next day, it will look more like a thick stew than a soup. That’s because the noodles have happily absorbed a ton of that beautiful broth we made! This is normal, so don’t panic and think you ruined it.
To fix it, you just need to reintroduce some liquid. When you scoop out your desired portion into a saucepan or microwave-safe bowl, add an extra splash of plain chicken broth or even just water. Start with a splash, stir it in, and heat it up. You’re essentially rehydrating the soup back to its original consistency. We want that broth to be pourable again, not spoonable!
If you find you are constantly having leftovers that turn into mushy messes, you can always cook your pasta separately next time and only add it into individual bowls of the reheated soup base. That way, the pasta stays firm, and the broth stays perfect!
Frequently Asked Questions About Rotisserie Chicken Noodle Soup
I get asked so many great questions about this soup all the time! Because we’re relying on a shortcut, folks want to make absolutely sure they are doing everything right. These quick fixes and customizations make this one of the most versatile Noodle Soup Recipes out there!
Can I use different kinds of noodles in this soup?
Absolutely! While the recipe calls for standard dry pasta, this is a great place to experiment like you would with a classic chicken noodle soup. Since we’re using a rich broth, egg noodles work beautifully—they soak up flavor like crazy, but just watch your cooking time closely so they don’t get too soft! If you’re looking for a gluten-free option, rice noodles are a great choice, though they cook much faster, so only add them in the last 5 minutes. I even have a recipe for turkey noodle soup that works really well with thicker noodles!
Is the rotisserie chicken carcass really necessary for the Rotisserie Chicken Noodle Soup?
I know it feels weird tossing a messy carcass into your soup pot, but trust me on this one: If you want that wonderful depth of flavor that tastes like you simmered for hours, you need those bones and bits! The carcass releases gelatin and flavor compounds that you just can’t get from plain store-bought broth alone. If you absolutely *must* skip it, you’ll need higher quality broth and you might want to increase your herbs slightly, but it won’t be quite the same.
How can I make this soup creamier, maybe something like a Chicken And Broccoli Soup?
That’s a fun idea! If you want to pivot this soup towards something richer, you don’t have to rely only on the cornstarch slurry for texture. To get that creamy feel, you can build a simple roux after you remove the chicken bones. Just wipe out the pot, melt 4 tablespoons of butter, and whisk in 4 tablespoons of flour. Cook that for a minute before slowly incorporating about 6 cups of your strained broth to make a cream base. Then, you can stir that creamy base back into the remaining broth mixture!
If you love creamy veggie soups, you have to check out my recipe for old-fashioned cream of broccoli soup for another texture inspiration!
What if I only have one rotisserie chicken? Can I still make this?
Yes, you absolutely can! If you only have one bird, you’ll have about half the meat we called for, so you can easily cut the rest of the recipe in half, which would give you about 6 hearty bowls. Or, you can keep all the broth and vegetables the same, use the meat from that one chicken, and just reduce the amount of dry pasta you add. You’ll end up with a lighter, brothier soup, which is a fantastic variation on a standard Chicken Pasta Soup!
Serving Suggestions for Your Rotisserie Chicken Noodle Soup
Seriously, since this Rotisserie Chicken Noodle Soup recipe is so hearty and thick, it absolutely stands on its own as a filling main meal. You don’t need a lot of fuss, but a little something crunchy on the side is always a treat!
I love serving this up with huge chunks of crusty French bread for dipping—that way, you don’t waste any of the amazing broth. Crushed saltine crackers sprinkled right before digging in adds the perfect snap, too. It’s just the simple additions that make these classic noodle soup recipes feel like such a special dinner.
Recipe Testing and Author Information
When I put this recipe together, I wasn’t just throwing ingredients in a pot! Remember, my whole job is making sure these recipes are spot-on reliable. I tested this Rotisserie Chicken Noodle Soup multiple times, focusing on the broth time versus the pasta cooking time since that’s where things can go wrong quickly if you rush.
I specifically added the bone-in step because, even with the convenience of pre-cooked chicken, we refuse to sacrifice that deep, slow-cooked body. We actually tested it against a batch made only with store-bought broth, and the flavor difference was night and day! That’s why I am so confident you’ll love this flavor.
If you want to know more about how we test every single ingredient and step to make sure your cooking is successful—whether it’s soup or something totally different—you can read all about our process on our About Page!
This delicious, speedy soup is brought to you with care by:
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty. Emily ensures every recipe is precise, approachable, and consistently successful, helping home cooks feel confident in their kitchens.
Rotisserie Chicken Noodle Soup
Equipment
- large pot
- Slow cooker (optional)
- Tongs
Ingredients
For the Soup Base
- 2 rotisserie chickens fully cooked, approx. 2 1/2 pounds, meat shredded, bones optional
- 24 c chicken broth
- 8 celery stalks chopped
- 8 carrots sliced
- 2 onion diced
- 2 tsp garlic powder
- 4 tsp parsley dried
- 2 tsp oregano
- 1 tsp thyme
- 2 bay leaf
- 1 tsp sea salt
- 2 tsp cracked pepper
- 2 T olive oil for stove top
For Finishing
- 4 c dry pasta
- 0.5 c corn starch can use arrow root powder
Instructions
- Chop vegetables. Pull off the chicken breast meat and shred if you prefer. Heat olive oil over medium high heat in a large pot.
- Add celery, carrots, and onion and saute until onions become translucent.
- Add the broth, salt, pepper, garlic, bay leaf, thyme, oregano, parsley, and chicken (including the whole chicken carcass) to the pot.
- Turn heat to medium and allow the soup to come to a low boil for about 30 minutes or until carrots are fully softened. Remove the chicken bones using tongs.
- Add the dry pasta and allow it to cook for about 10-15 minutes, or until al dente.
- Pour about 1 1/2 to 2 cups of the soup into a small bowl and whisk in the corn starch until it dissolves. Add this mixture back into the soup and stir to fully combine.
- Serve the soup. Store any leftovers in an airtight container in the fridge.
- For the slow cooker method: Add all ingredients except the pasta and corn starch to the slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. Remove the bones before adding the pasta. Add dry pasta and cook until al dente, about 15-20 minutes. Whisk the corn starch slurry in a small amount of hot soup and return it to the cooker, stirring to combine.