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Easy Crockpot Chicken Noodle Soup from Rotisserie Chicken

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This crockpot chicken noodle soup uses a store-bought rotisserie chicken to create a rich, golden broth with minimal effort. Perfect for feeding a crowd or a cozy night in, it’s comfort food that tastes like it simmered all day.

Ingredients

Scale
  • 1 whole rotisserie chicken (about 2–3 pounds)
  • 8 cups water or low-sodium chicken broth (or half water, half broth)
  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon whole black peppercorns
  • 2 celery stalks, roughly chopped (for the broth)
  • 1 large carrot, roughly chopped (for the broth)
  • 3 large carrots, peeled and diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon turmeric (optional)
  • Salt and black pepper to taste
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Juice of half a lemon (optional)

Instructions

  1. Strip the rotisserie chicken: Pull off all the meat, both white and dark. Discard the skin or save for another use. Shred the meat into bite-sized pieces and set aside in the fridge.
  2. Add bones and aromatics to the crockpot: Place the chicken carcass, bones, and any skin you don’t want into the slow cooker. Add the roughly chopped celery, roughly chopped carrot, bay leaves, thyme sprigs, and peppercorns.
  3. Add liquid: Pour in the water and/or chicken broth. The bones should be mostly submerged. If not, add a bit more water.
  4. Cook on low for 4-6 hours: Don’t rush this. Low and slow extracts the collagen from the bones, giving you that silky, rich texture.
  5. Strain the broth: Place your fine-mesh strainer over a large bowl. Carefully pour the contents of the crockpot through the strainer. Discard the solids. You should have about 6-7 cups of golden broth.
  6. Wipe out the crockpot: Give it a quick rinse to remove any bone fragments or peppercorns that snuck through.
  7. Sauté the aromatics (optional but recommended): In a skillet over medium heat, add a tablespoon of olive oil. Sauté the diced onion, carrots, and celery for 5-7 minutes until they start to soften and the onion turns translucent.
  8. Combine everything in the crockpot: Return the strained broth to the clean slow cooker. Add the sautéed (or raw) vegetables, minced garlic, oregano, rosemary, and turmeric. Stir to combine.
  9. Cook on low for 2-3 hours: The vegetables should be tender but not mushy. Taste the broth and adjust salt and pepper.
  10. Add the chicken and noodles: About 20 minutes before serving, stir in the shredded chicken and egg noodles. Cook on high for 15-20 minutes, or until the noodles are tender but still have a slight bite. Watch the noodles carefully.
  11. Finish with lemon and parsley: Just before serving, squeeze in the lemon juice and stir in the fresh parsley.
  12. Serve immediately: Ladle into bowls and garnish with extra parsley if desired.

Notes

For best results, cook noodles separately and add to individual bowls to prevent mushiness. Salt at the end to avoid over-salting from the rotisserie chicken. The soup freezes well for up to 3 months without noodles.

Nutrition

Keywords: crockpot chicken noodle soup, rotisserie chicken soup, slow cooker soup, chicken noodle soup, easy soup recipe

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