This hearty rotisserie chicken noodle soup is brought to you by chicken broth, vegetables, pasta, and a rotisserie chicken. Not only is it good for you, but it’s a cinch to whip up on the stovetop and feed a crowd.
Rotisserie chickens are lifesavers and my favorite shortcut when it comes to making quick meals. Not only do they have an intoxicating aroma, but they add a delicious roasted flavor to whatever recipe you are making, whether it’s healthy chicken salad, skillet pasta, or soup!
Hearty Chicken Noodle Soup
One bite, and you’ll understand what I mean by the rotisserie chicken flavor as a bonus to this hearty soup. It infuses the broth, pasta, and vegetables with a smoky flavor while cutting down on cooking time. What’s not to love?
I like to purchase a rotisserie chicken, or two, from the grocery store at the beginning of the week, remove the skin and bones, then shred the meat before refrigerating it in an airtight container for up to 3 days.
It saves me time and provides a convenient source of protein to add to meals.
If you have the spare time, you can also use the leftover bones to make your own chicken broth, but if not, chicken broth from the carton is just as good.
Alright, one recipe for chicken noodle soup coming right up, and here’s everything you need to make it happen!
- rotisserie chicken: skin removed and meat shredded. One chicken will yield up to 4 cups of meat.
- vegetables: carrots, onions, celery, and garlic- the classic chicken soup veggies and aromatics.
- herbs: thyme, parsley, and bay leaf. Parsley isn’t a favorite of everyone so you can leave it out.
- chicken broth: whether you use chicken broth or a carton of chicken stock, both work.
- pasta: egg noodles, spaghetti, or shelled pasta work best.
Healthy, Hearty Swaps
Classic chicken noodle soup is a blank canvas to which you can add different vegetables or seasonings and still keep it delicious. While we skip the usual chicken breasts for a rotisserie chicken in this recipe, you can use other yummy swaps to make this soup all your own.
Want to use shallots instead of onions or add potatoes instead of pasta? Go for it- this is your time to shine. Here are more ingredients swaps for this rotisserie chicken noodle soup:
Adding vegetables like diced zucchini, cauliflower, peas, corn, potatoes, and broccoli is a great way to stretch this soup for days or replace any veggies you don’t like. You can also stir in chopped spinach at the last minute to add more fiber and greens.
A can of Cannellini, Great Northern, and chickpeas beans would be another way to add more protein and fiber to this soup. Keep in mind; beans contain a lot of starch, so you might need a little more liquid, about 1 cup of chicken broth, to balance it all out.
Have a gluten allergy? Swap regular pasta for your favorite brown rice pasta or chickpea pasta. I recommend using shelled varieties since they won’t fall apart when cooking, and their shape holds more broth, making each bite more flavorful.
The thyme, parsley, and bay leaf are basic aromatics for chicken soups, but 1 ½ teaspoons of Italian seasoning or Herbs de Provance would add a delicious and earthy note to this recipe.
How to Make Hearty Rotisserie Chicken Noodle Soup
So how do you make this hearty chicken soup? Let me show you how:
In a large soup pot, sauté the veggies on olive oil until softened.
Add the seasonings, broth, and water. Bring the soup to a boil before reducing the heat and simmering for 15 minutes.
- Simmer a little more
Stir in the pasta and shredded rotisserie chicken and cook for an additional 10 minutes or until the pasta is tender.
Once the pasta is cooked through, remove the soup from heat and ladle it into bowls. Serve alongside a green salad for a light, satisfying dinner.
If you’re on a cozy soup kick, this chicken stew will hit the spot and can be made with rotisserie chicken for an equally convenient and delicious meal.
Can You Freeze Chicken Noodle Soup?
Soups made with pasta don’t freeze well since the pasta absorbs all the liquid and turns mushy once reheated. However, there is a way to make this chicken noodle soup without the pasta, freeze it, then add the noodles once you reheat it on the stovetop. Here’s how to do it:
- Prepare the recipe as directed, but leave out the pasta.
- Allow the soup to cool down to room temperature before transferring it into large, freezer-safe zip bags.
- Label zip bags with the date and reheating instructions.
- Place bags on a large sheet pan and transfer to the freezer for 2 hours.
- Once frozen, remove them from the sheet pan, and store for up to 2-3 months.
- When ready to eat, defrost the chicken soup in the refrigerator the day before.
- Bring the soup to a simmer on the stovetop before adding the pasta. Cook until the pasta is tender, then remove from heat, and serve.
Rotisserie Chicken Noodle Soup
- 2 tablespoons olive oil
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 leaf bay
- 6 cups low-sodium chicken broth or stock
- 1 cup water
- 2 cups uncooked pasta
- 2-3 cups rotisserie chicken, shredded
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the carrots, onions, celery, and garlic, sauté for 5 minutes or until the vegetables are softened.
- Add the seasonings, broth, and water. Bring the soup to a boil before reducing the heat and simmering for 15 minutes.
- Stir in the pasta and shredded chicken and cook for 10 minutes or until the pasta is tender.