Rotisserie Chicken Noodle Soup

Ingredients

• 1whole prepared rotisserie chicken
• 300 g (2 cups)chopped celery
• 256 g (2 cups)chopped carrots
• 1chopped yellow onion
• 45 ml (3 tbsp)olive oil
• 10 ml (2 tsp)poultry seasoning
• 2.72 litres (96 oz)chicken broth
• 340 g (12 oz; 1 package)uncooked wide egg noodles
• 40 g (1/3 cup)cornstarch
• 60 ml (1/4 cup)water
• To tastefresh parsley, for garnish (optional)

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a large stock pot over medium to medium-high heat. When the oil is hot and fragrant, add the celery, carrots, onion and poultry seasoning. Sauté for about 5–10 minutes, until the vegetables are tender.

2. 2

   Simmer the chicken

   Remove any string or bands from the rotisserie chicken and set the whole chicken on top of the vegetables. Pour in the chicken broth, bring the pot to a boil, then lower the heat and simmer for 30 minutes.

3. 3

   Mix the thickener

   While the soup simmers, stir the cornstarch and water together until the cornstarch has dissolved completely.

4. 4

   Add noodles

   After the 30-minute simmer, carefully lift the chicken out of the soup. Pour the cornstarch mixture slowly into the broth, stirring continuously. Stir in the noodles and cook for 6–8 minutes, or until just tender.

5. 5

   Shred the chicken

   While the noodles cook, remove the chicken meat from the bones, taking care because it will be very hot. Discard the skin and bones, then chop the meat into bite-sized pieces. Once the noodles are tender, return the chicken to the pot and stir to combine.

6. 6

   Garnish and serve

   Add fresh parsley if desired and serve the soup hot.

What is chicken noodle soup?

Chicken noodle soup is a familiar American comfort food: chicken, noodles and vegetables served in a savoury broth. This version uses a prepared rotisserie chicken, which is simmered whole with the vegetables and broth before the meat is picked off the bones.

The approach makes a flavourful soup without starting with raw chicken. A small cornstarch slurry gives the broth a little extra body, while wide egg noodles make it hearty.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 41g protein, 42g carbs, 18g fat.

The egg noodles and vegetables provide most of the carbohydrates, while the chicken is the main source of protein. Olive oil and the chicken contribute much of the fat. For a more balanced plate, serve a bowl with a side of vegetables or salad.

Why use a rotisserie chicken?

Whole chicken: Simmering the bird with the broth lets its flavour mingle with the vegetables. Removing the meat after simmering also keeps it from cooking along with the noodles for too long.

Prepared chicken: It is already cooked, so the main task is to warm it through and cut it into manageable pieces. Remove any packaging bands or string before it goes into the pot.

Build flavour with the vegetables

Sautéed base: Cooking the celery, carrots and onion in olive oil with the poultry seasoning softens them before the broth is added. Give them 5–10 minutes, until tender.

Even pieces: Chop the vegetables into similarly sized pieces so they cook at roughly the same rate. Keep the heat at medium to medium-high and stir as needed to prevent sticking.

Thicken the broth smoothly

Cornstarch slurry: Mix the cornstarch and water until no dry lumps remain. Add it slowly to the hot broth while stirring continuously so it disperses evenly.

Gentle mixing: Stir steadily as the slurry goes in, then add the noodles. This helps avoid pockets of thickener settling in the soup.

Cook the noodles just tender

Timing: Wide egg noodles take about 6–8 minutes in the simmering broth. Check them near the lower end of that range and stop cooking when they are just tender.

Texture: Noodles continue to soften as they sit in hot soup. If you are not serving straight away, keep an eye on them so they do not become overly soft.

Finish and serve

Chicken pieces: Take care when lifting the hot chicken from the pot. Remove the skin and bones, chop the meat, and stir it back in only after the noodles are tender.

At the table: Serve the soup hot, with parsley if you like. Bread or a simple green salad makes an easy accompaniment.

Recipe notes & tips

• Chop the celery, carrots and onion before heating the oil so they are ready to add together.
• Stir the vegetables as they sauté and cook them until tender, not browned.
• Dissolve the cornstarch completely in cold water before adding it to the broth.
• Pour in the slurry gradually while stirring to help keep the broth smooth.
• Check the noodles after 6 minutes so they do not cook past just tender.
• Use care when handling the chicken after simmering, as it will be very hot.

Variations

• Add black pepper: Season the broth to taste with freshly ground black pepper.
• Use smaller noodles: Swap in another egg noodle shape and check the packet for its cooking time.
• Add parsley: Stir chopped fresh parsley through the soup or scatter it over each bowl.
• Make it less thick: Use less of the cornstarch slurry for a brothier finish.
• Add more vegetables: Increase the celery or carrots while keeping the same cooking steps.

Common mistakes to avoid

• Adding dry cornstarch: It can leave lumps; dissolve it in the water first.
• Pouring in the slurry all at once: Add it slowly while stirring so it mixes evenly.
• Overcooking the noodles: Check them after 6 minutes and stop once just tender.
• Skipping the vegetable sauté: Cook the vegetables for 5–10 minutes first to soften them.
• Handling the chicken carelessly: It is very hot after simmering; lift it out carefully before removing the meat.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, stirring occasionally; the noodles may soften further as they sit in the broth.

Frequently asked questions