Slow Cooker (or not) Chicken Noodle Soupwith rotisserie chicken / celery / carrots
This classic recipe from our archives is simple and comforting.
Smarts: Shred rotisserie chicken for tomorrow night at the same time as preparing tonight's meal.
Smarts: To easily infuse the soup with extra flavor, stir salsa in at the end. Any salsa will work, but we love the way a salsa with roasted aromatics adds smoky notes.
- Rotisserie chicken - 1/2, shredded
- Garlic - 2 cloves, minced
- Onions, medium - 1, diced
- Celery - 2 stalks, diced
- Carrots - 8 oz, sliced
- Pasta, rotelle / wagon wheels - 4 oz (sub any small pasta shape)
- Italian seasoning - 1/2 tsp
- Bay leaves - 2
- Thyme, fresh - 2 sprigs
- Stock, chicken - 5 cups
- Salsa, store-bought - 1/2 cup
- Cheese, parmesan (opt) - 2 oz, shaved or grated
- Rotisserie chicken - (If making Wednesday night's meal, prep chicken for that meal at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
- Garlic / Onions / Celery / Carrots - Prep as directed. (Can be done up to 5 days ahead)
- Pasta - Cook pasta according to package directions. (Can be done up to 4 days ahead)
- If cooking soup in the slow cooker: Combine rotisserie chicken (reserve half if doubled), garlic, onions, celery, carrots, Italian seasoning, bay leaves, thyme sprigs, and stock in a slow cooker. Cook on low for ~6 hours.
- If making soup on the stovetop: Heat up a Dutch oven over medium-high heat. Add some cooking oil and then garlic, onions, celery, and carrots to heated oil and saute for ~3 minutes. Add in Italian seasoning, bay leaves, thyme sprigs, stock, and chicken (reserve half if doubled). Bring to a boil, and then simmer for ~15 minutes.
- When soup is finished cooking, remove bay leaves and thyme sprigs.
- Stir salsa and cooked pasta into soup. Season with some salt and pepper.
- Enjoy soup with parmesan cheese on top (if using).
This meal has 30 reviews
I made this with a chicken i roasted because the store bought ones are all grease and was extra heavy handed with the thyme. And i added allspice and maggi. The soup turned out amazing. I think the recipe as is would be a bit too basic to really impress, but with a few tweaks, it's definitely one to keep around.
Overall just kind of meh for me. I tried to bump up the spices and it was nice to eat on a rainy winter night, but there are many other soups on here that I prefer much more.
Made my chicken in the instant pot, which was pretty quick and I used the broth in the instant pot for the soup. Also, added dumplings instead of pasta, which made it delicious!
Waited too long to use the rotisserie chicken, so subbed with chicken sausage which was great. Used hot sauce instead of salsa at the end as the soup already had tomatoes, onions, garlic, etc.
As far as chicken noodle soup goes -- pretty good. Had to add quite a bit of salt, and used a lot of parmesan cheese. Otherwise, almost by definition, chicken noodle soup is supposed to be really easy on the palate, so this fit the bill. Not quite bland, but not popping with flavor either.
So far all the recipe that i make from this site [as a single adult] i make at least 4 servings so i have left overs to roate though the week = less timevto cook more time to enjoy food. I didnt have white beans so this got plain jane red kidney beans..which still was very delish..and even though i kind sorched my saute of veggies this was still off the chain good.