Rotisserie Chicken Noodle Soup

overhead view of a large bowl of turkey or chicken noodle soup

This hearty 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.


  • 4 large carrots, peeled and chopped
  • 1 medium yellow onion, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 bay leaf
  • 6 cups low-sodium chicken broth or stock
  • 1 cup water
  • 2 cups uncooked pasta
  • 23 cups shredded rotisserie chicken


  1. 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. 
  2. Add the seasonings, broth, and water. Bring the soup to a boil before reducing the heat and simmering for 15 minutes. 
  3. Stir in the pasta and shredded chicken and cook for 10 minutes or until the pasta is tender.