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Easy Crockpot Chicken Noodle Soup from Rotisserie Chicken

crockpot chicken noodle soup from rotisserie chicken - featured image
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This crockpot chicken noodle soup from rotisserie chicken is an affordable, easy, and forgiving meal that fills your house with a cozy, healing aroma. Perfect for busy families, it uses simple ingredients and a clever technique to deliver rich, homemade flavor without the fuss.

Ingredients

Scale
  • 1 rotisserie chicken (about 2–3 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 3 medium carrots, peeled and sliced (about 1.5 cups)
  • 2 celery stalks, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 3 cups wide egg noodles (about 8 ounces)
  • Optional: 1 tablespoon fresh parsley, chopped

Instructions

  1. Prep the chicken: Remove all the meat from the rotisserie chicken. Shred the meat into bite-sized pieces using two forks. Set aside. Reserve the bones and skin.
  2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add carrots and celery, cook for another 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the broth: Transfer sautéed vegetables to a 6-quart slow cooker. Add chicken broth, bay leaves, dried thyme, dried rosemary, salt, and pepper. Place reserved chicken bones and skin into the broth.
  4. Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  5. Remove the bones: Using a slotted spoon or tongs, carefully remove the chicken bones and skin from the broth. Discard them.
  6. Cook the noodles: Add egg noodles to the slow cooker. Stir to submerge. Cover and cook on high for 8-10 minutes, or until noodles are tender.
  7. Add the chicken: Stir in shredded rotisserie chicken. Let it heat through for about 2 minutes.
  8. Finish and serve: Taste and adjust seasoning. Remove bay leaves. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

Notes

For best texture, add noodles in the last 10 minutes of cooking. If you plan to have leftovers, cook noodles separately and add to individual bowls when serving to prevent them from absorbing too much broth. The soup tastes even better the next day. For a gluten-free version, use gluten-free egg noodles or rice. For a low-carb version, skip the noodles and add extra vegetables.

Nutrition

Keywords: crockpot chicken noodle soup, rotisserie chicken soup, slow cooker chicken noodle soup, easy chicken soup, chicken noodle soup recipe

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