Name: Rotisserie Chicken Soup
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 10
Cuisine: US
Ingredients: 2 rotisserie chickens, including any accumulated juices; 1 gallon (16 cups) water, or enough to cover the chicken; 1 1/2 large onions, finely diced; 1/2 stick (1/4 cup) unsalted butter; 5 cloves garlic, minced; 10 carrots, peeled and sliced into 1/4-inch rounds; 5 stalks celery, diced; 3 (15.25 ounce) cans whole kernel corn, drained; 1/4 cup dried parsley; 2 tablespoons dried oregano; Freshly ground black pepper, to taste; 1/2 pound flat whole wheat noodles; 1/2 cup cold water; 2 tablespoons cornstarch

Transform humble rotisserie chicken into a comforting and deeply satisfying soup. This recipe maximizes flavor and minimizes effort, perfect for a chilly evening or a quick weeknight meal.

Follow The Directions

01

Step

In a large stockpot, combine the rotisserie chickens (with their juices) and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes. (Time: 15-20 minutes)

02

Step

Remove the chickens from the pot and set aside to cool slightly until you can handle them comfortably. Once cooled, shred the meat from the bones and cut it into bite-sized pieces. Discard the skin and bones.

03

Step

If desired, strain the chicken stock through a fine-mesh sieve into a separate container to remove any small bones or debris. Set the strained stock aside.

04

Step

In the same stockpot (now empty), melt the butter over medium heat. Add the diced onions and cook, stirring occasionally, until they become translucent. (Time: 5-7 minutes)

05

Step

Add the minced garlic to the pot and cook for another 5 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.

06

Step

Stir in the sliced carrots and diced celery. Cook, stirring occasionally, until the vegetables are nearly tender. (Time: 15 minutes)

07

Step

Add the drained corn, dried parsley, and black pepper to the pot. Stir to combine.

08

Step

Pour the chicken stock back into the pot and bring it to a boil. Cook until the carrots are fully tender. (Time: 6-7 minutes)

09

Step

Add the whole wheat noodles to the boiling soup. Cook until the noodles are starting to soften but are still slightly firm to the bite (al dente). (Time: 5-6 minutes)

10

Step

In a small bowl, whisk together the cold water and cornstarch until smooth, creating a slurry.

11

Step

Reduce the heat to medium. Slowly pour the cornstarch slurry into the soup, stirring constantly, until the soup reaches your desired thickness.

12

Step

Add the shredded chicken back into the soup and heat through. (Time: 5 minutes)

13

Step

Serve hot and enjoy!

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 3 Ratings)

Total Reviews: (8)

Garth Bartoletti
Jul 2, 2025
Next time I'll try using bone broth for an even richer flavor.
Ronaldo Uptonkoch
Jul 1, 2025
The cornstarch trick really helped to thicken the soup perfectly.
Kevon Abshire
Jun 28, 2025
I added some potatoes and it was even more filling.
Arvel Ratkemuller
Jun 27, 2025
My kids absolutely loved this soup, even my picky eater!
Natalie Sanford
Jun 27, 2025
This is the best chicken soup recipe I've ever tried!
Gretchen Mosciski
Jun 27, 2025
This soup is so easy to make and tastes amazing!
Doris Corkery
Jun 26, 2025
I've made this soup several times now and it's always a hit!
Rickey Hand
Jun 25, 2025
I love how you can customize it with different vegetables.

Rotisserie Chicken Soup