For a richer flavor, use homemade chicken stock instead of water. You can also add other vegetables, such as potatoes, zucchini, or green beans. Adjust the amount of cornstarch to control the thickness of the soup. This soup freezes well. Let it cool completely before transferring it to freezer-safe containers.
Rotisserie Chicken Soup
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING10 People
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VIEWS10
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.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol116 mg
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Fiber8 g
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Protein41 g
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Saturated Fat8 g
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Sodium587 mg
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Sugar9 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn 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
StepRemove 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
StepIf 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
StepIn 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
StepAdd the minced garlic to the pot and cook for another 5 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.
06
StepStir in the sliced carrots and diced celery. Cook, stirring occasionally, until the vegetables are nearly tender. (Time: 15 minutes)
07
StepAdd the drained corn, dried parsley, and black pepper to the pot. Stir to combine.
08
StepPour 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
StepAdd 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
StepIn a small bowl, whisk together the cold water and cornstarch until smooth, creating a slurry.
11
StepReduce the heat to medium. Slowly pour the cornstarch slurry into the soup, stirring constantly, until the soup reaches your desired thickness.
12
StepAdd the shredded chicken back into the soup and heat through. (Time: 5 minutes)
13
StepServe hot and enjoy!
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Garth Bartoletti
Jul 2, 2025Next time I'll try using bone broth for an even richer flavor.
Ronaldo Uptonkoch
Jul 1, 2025The cornstarch trick really helped to thicken the soup perfectly.
Kevon Abshire
Jun 28, 2025I added some potatoes and it was even more filling.
Arvel Ratkemuller
Jun 27, 2025My kids absolutely loved this soup, even my picky eater!
Natalie Sanford
Jun 27, 2025This is the best chicken soup recipe I've ever tried!
Gretchen Mosciski
Jun 27, 2025This soup is so easy to make and tastes amazing!
Doris Corkery
Jun 26, 2025I've made this soup several times now and it's always a hit!
Rickey Hand
Jun 25, 2025I love how you can customize it with different vegetables.