Rotisserie Chicken Noodle Soup

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There’s nothing quite like a warm bowl of chicken noodle soup, especially during the cold winter months or when you’re under the weather. This simple, hearty recipe uses a whole rotisserie chicken and a handful of fresh, wholesome ingredients to create a nourishing, down-home comfort meal. Whether you’re nursing a cold or just looking for a cozy dinner, this soup is sure to hit the spot.

Our family swears by this recipe, especially when someone isn’t feeling well. Recently, our son had the flu, and this was the only thing he wanted to eat.

Packed with vitamins, nutrients, and love, this soup is a staple in our household—and we hope it becomes one in yours too!

Instructions

1. Prepare Your Ingredients
   Start by prepping your vegetables. Chop the celery, carrots, potatoes, and onion. If your rotisserie chicken is cold, you can pull the meat off the bones and set it aside now, but you’ll also get great flavor if you cook it whole first.

2. Load Up the Crock Pot
   Place the whole rotisserie chicken (or just the meat if you’ve already shredded it) into the crock pot. Add the chopped celery, carrots, potatoes, and onion. Pour in the bone broth until the ingredients are fully covered.

   Bone broth is rich in collagen, minerals, and amino acids, which support joint health, improve digestion, and boost immunity. Its nutrients, like calcium and magnesium, are easily absorbed, making it a nourishing choice during cold and flu season or anytime you need a health boost.

3. Season the Soup
   Add minced garlic, a pinch of salt (remember, less if using salted broth), pepper, and oregano or Italian seasoning. Give everything a gentle stir.

4. Set It and Forget It

   • If you have all day, set the crock pot, here’s the one I use in my home, on low and let it cook for 6–8 hours.

   • If you’re short on time, set it on high and cook for 3–4 hours.

5. Shred the Chicken
   If you cooked the chicken whole, carefully remove it from the crock pot about 30 minutes before serving. Shred the meat and return it to the pot, discarding the bones and skin.

6. Add the Egg Noodles
   In the final 30 minutes of cooking, stir in your egg noodles. Let them cook until tender, absorbing all the rich flavors of the broth.

7. Serve and Enjoy
   Ladle the soup into bowls and enjoy it piping hot. It’s best served with freshly shredded parmesan cheese on top.

Ingredient List

• 1 whole rotisserie chicken

• 2–3 celery sticks, chopped

• 1 lb carrots, peeled and chopped (adjust to taste)

• 2–3 yellow potatoes, diced

• 1 whole onion, diced

• 8 cups chicken bone broth (adjust for desired thickness)

• 1–2 tablespoons minced garlic

• Seasonings:

  • Salt (use lightly if broth is salted)

  • Pepper

  • Oregano or Italian seasoning

  • Other seasoning to your liking (I season ours like I would season chicken if I was pan searing it)

• Egg noodles (add in the last 30 minutes of cooking)

• Grated Parmesan cheese (for topping)

Optional: Crusty bread or crackers for serving. Sprinkle Parmesan cheese on top just before serving for a delicious finishing touch. Enjoy!

The little ones love it!