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Rotisserie chicken noodle soup with egg noodles, sliced carrots, celery, and onion in golden broth

Rotisserie Chicken Noodle Soup

Make rotisserie chicken noodle soup with the reserved carcass simmered in broth, vegetables, herbs, and pasta, thickened with cornstarch. 495 minutes, 8 servings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For Stove Top
  • 1 rotisserie chicken fully cooked, about 2 1/2 lb, meat shredded and carcass reserved, bones optional
  • 12 cups chicken broth
  • 4 celery stalks chopped
  • 4 to 5 carrots sliced
  • 1 onion diced
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 cups dry pasta
  • 1/4 cup cornstarch or arrowroot powder
  • 1 tbsp olive oil for stovetop
For Slow Cooker
  • 1 rotisserie chicken fully cooked, about 2 1/2 lb, meat shredded and carcass reserved, bones optional
  • 12 cups chicken broth
  • 4 celery stalks chopped
  • 4 to 5 carrots sliced
  • 1 onion diced
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 cups dry pasta
  • 1/4 cup cornstarch or arrowroot powder

Method
 

For Stove Top
  1. Prepare the vegetables by chopping them. If desired, remove the chicken breast meat from the bird and shred it. In a large pot, warm the olive oil over medium-high heat, then add the celery, carrots, and onion, and sauté until the onions become translucent. Mix in the broth, salt, pepper, garlic powder, bay leaf, thyme, oregano, parsley, and the chicken, along with the whole carcass. You can choose to keep a few larger bones in the soup and discard the smaller ones, or place the bones inside a cheesecloth bag to prevent small bones from escaping.
  2. Lower the heat to medium and let the soup come to a gentle boil for about 30 minutes, until the carrots are completely tender. Then take out the chicken bones by lifting them with tongs.
  3. After removing the bones, stir in the dry pasta and cook for about 10 to 15 minutes, until al dente. Transfer about 1 1/2 to 2 cups of the soup to a small bowl and whisk in the cornstarch until it dissolves. Pour this mixture back into the soup and stir thoroughly to incorporate.
  4. Serve, and keep leftovers in an airtight container in the refrigerator.
For Slow Cooker
  1. Place all ingredients into the slow cooker, except for the pasta and the cornstarch.
  2. Cook on low for 6 to 8 hours or on high for 4 to 6 hours. Before adding the pasta, remove the bones. Add the dry pasta and cook until al dente, about 15 to 20 minutes; this timing varies depending on the slow cooker and pasta type, so monitor it closely.
  3. Transfer about 1 1/2 to 2 cups of the soup to a small bowl and whisk in the cornstarch until it dissolves. Pour this mixture back into the soup and stir thoroughly to incorporate.
  4. Serve, and keep leftovers in an airtight container in the refrigerator.

Notes

Two cooking methods are included: stovetop and slow cooker. The stovetop version calls for 1 tbsp olive oil; the slow cooker version does not. Arrowroot powder can be used in place of cornstarch. To avoid small bones, use a cheesecloth bag or leave only larger bones in the pot. Nutrition per serving: 316 kcal, 24 g carbohydrate, 43 g protein, 6 g fat, 2 g saturated fat, 101 mg cholesterol, 663 mg sodium, 2 g fiber, 3 g sugar.