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Cozy Crockpot Chicken Noodle Soup from Rotisserie Chicken

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This cozy crockpot chicken noodle soup from rotisserie chicken delivers all the deep, slow-cooked flavor without the hours of active work. With just 15 minutes of prep time, the crockpot does the heavy lifting, making it perfect for sick days or cold weather.

Ingredients

Scale
  • 1 whole rotisserie chicken
  • 8 cups low-sodium chicken broth
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep the rotisserie chicken: Remove the meat from the rotisserie chicken while still warm. Pull off the legs and thighs first, then the breast meat. Shred the meat into bite-sized pieces using two forks. Set the meat aside. Do not throw away the bones and skin.
  2. Start the broth: Place the chicken carcass, skin, and any leftover bits into the bottom of your slow cooker.
  3. Add the vegetables and aromatics: Add the sliced carrots, celery, diced onion, minced garlic, dried thyme, dried rosemary, bay leaf, black pepper, and salt to the slow cooker. Pour in the 8 cups of low-sodium chicken broth. Give everything a gentle stir.
  4. Cook on low: Cover the slow cooker and cook on low for 6-8 hours (or on high for 3-4 hours).
  5. Remove the bones: After cooking, carefully remove the chicken bones and skin from the slow cooker using tongs. Discard them. Pick out any small bone fragments.
  6. Cook the noodles separately: About 20 minutes before serving, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions (usually 8-10 minutes). Drain in a colander and rinse briefly with warm water.
  7. Add the chicken and noodles: Stir the shredded rotisserie chicken into the slow cooker. Then add the cooked egg noodles. Stir gently to combine. Let everything heat through for about 5 minutes.
  8. Finish and serve: Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed. If using lemon juice, stir it in now. Ladle into bowls and garnish with fresh chopped parsley.

Notes

Don’t skip cooking the noodles separately. If you cook them directly in the slow cooker, they’ll absorb too much liquid and turn into a mushy, starchy mess. For leftovers, store the soup without noodles and cook fresh noodles when reheating. The soup actually tastes better the next day as flavors meld.

Nutrition

Keywords: crockpot chicken noodle soup, rotisserie chicken soup, slow cooker chicken noodle soup, easy chicken soup, comfort food

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