Rotisserie Chicken Noodle Soup – use a store-bought rotisserie chicken to make this flavorful home style chicken noodle soup.
Rotisserie Chicken Noodle Soup
A hot and freshly cooked rotisserie chicken from the grocery store is practically irresistible. This chicken noodle soup is an absolutely delicious way to use a store-bought rotisserie chicken to make a comforting pot of chicken noodle soup. To get the maximum flavor, use both the meat for the soup and the carcass to add extra flavor to the chicken broth. Simmering the entire chicken carcass in the broth adds that extra depth of flavor that makes the soup so satisfying. I was inspired by my Instant Pot Chicken Noodle Soup to use the entire chicken for the most flavor.
Rotisserie Chicken Noodle Soup Ingredients
- Rotisserie Chicken – I use the rotisserie chicken from Costco. It weighs about 3 1/2 pounds cooked. Some grocery stores have much smaller chickens. If the chicken is very small, you may want to reduce the rest of the recipe ingredients.
- Onions & Garlic – Sauté the onions and garlic before adding water so the flavors can mellow. Dumping them straight into boil will make a sharper onion and garlic flavor.
- Carrots & Celery – Slice each about 1/4 inch thick so they don’t overcook when chicken is simmering.
- Chicken Bouillon – I use Knorr chicken bouillon for this soup. If you prefer to use canned chicken broth, substitute 4 quarts of chicken broth for the water and chicken bouillon. Avoid adding additional salt since the bouillon is high in sodium already. Taste the soup at the end and see if it needs additional seasoning.
- Noodles – any kind of small pasta will work. I really like the texture of Fideo pasta, which is small pieces of cut spaghetti.
- Apple Cider Vinegar – a splash of apple cider vinegar cuts through the richness of the chicken noodle soup and the acidity really helps balance the flavor. Fresh lemon juice would be a great substitute.
How To Make Chicken Noodle Soup with Rotisserie Chicken
Use the cooked chicken from a rotisserie chicken in the soup, and use the chicken carcass to create a semi homemade chicken broth.
Start by removing chicken meat. Set meat aside to shred and add into soup at the end.
Reserve the chicken carcass, thigh bones, and drumsticks to create a quick chicken broth.
Add the whole carcass, two thigh bones, and leg bones to the chicken broth. Bring to a boil, then reduce to a simmer and cook alongside vegetables to create a flavorful semi homemade broth. I don’t add smaller bones, like wings, to avoid losing them in the soup.
Before adding noodles and chicken meat into soup, make sure to remove whole carcass, two thighs bones, and two leg bones. Use a spider skimmer or slotted spoon to make sure no other bones are left behind.
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- 2 tablespoons olive oil
- 1 cup onion chopped
- 2 cloves garlic minced
- 4 carrots medium sized, sliced into 1/4 inch rounds
- 2 celery stalks sliced in 1/4 inch pieces
- 4 quarts water
- 3 1/2 pound Rotisserie chicken meat removed and shredded, chicken carcass reserved
- 4 tablespoons chicken bullion powder
- 2 cups Fideo cut spaghetti uncooked
- 2 tablespoons flat leaf parsley chopped
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Apple Cider Vinegar
Saute onions in olive oil over medium heat until they start to soften. Add garlic and saute for another minute. Add water, celery, carrots, chicken bullion, and chicken carcass to pot. Bring to a boil and reduce heat to a simmer. Simmer for 15-20 minutes or until vegetables are almost tender.
Remove chicken carcass and stir in noodles. Let simmer until noodles are al dente. Stir in shredded chicken and pepper.
To make heart shaped carrots, use a small paring knife to carve carrots into heart shape. You only need to make a few for the top of the soup.
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