Rotisserie Chicken Noodle Soup

Rotisserie chicken noodle soup is an easy, one pot meal that's soothing, comforting, and made with simple ingredients. Perfect for sick days, winter weather, and weeknight dinners!

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Author Heather

Ingredients

1 rotisserie chicken
1 tablespoon olive oil
2 celery ribs chopped
2 large carrots chopped
1 medium onion chopped
48 ounces chicken broth
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
6 ounces orecchiette uncooked
16 ounces water optional*

Instructions

Separate meat from rotisserie chicken, discarding bones and skin. Chop cooked chicken into bite size pieces and set aside.
Heat olive oil in a large stock pot over medium heat. Add chopped celery, carrot, and onion. Cook for 4 to 5 minutes, or until vegetables begin to lightly brown and onions begin to turn translucent.
Add chicken broth, chopped rotisserie chicken, thyme, basil, salt, and pepper, stirring to combine. Bring to a simmer.
Cook pasta in soup: To your soup base, add 16 ounces of water* and pasta. Bring to a simmer and cook pasta to al dente according to pasta's package directions.
Cook pasta separately: Bring a separate pot of salted water to a boil and cook pasta to al dente according to pasta's package directions. Drain, then add pasta to each bowl of soup before serving.
Serve soup warm, optionally with bread, crackers, or a side salad.

Video

Notes

Rotisserie chicken: Can be substituted with 16 ounces of cooked, lightly seasoned chicken.
Storage: Homemade soup will keep in a tightly sealed container in the refrigerator for 3 to 5 days without pasta, or 1 to 2 days with pasta. Pasta continues to absorb liquid as it sits and will degrade quickly.
Make ahead: Cook pasta separately if you'd like to freeze remaining soup base for later (pasta does not freeze well), or to serve leftovers throughout the week (pasta will absorb broth and get soggy as it sits).
Freezing: Soup base (without pasta) can be frozen for 4 to 6 months. To reheat, thaw in the refrigerator overnight. Pour soup into a stock pot along with dry pasta, bring to a simmer, and cook pasta to al dente.

Nutrition