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Rotisserie Chicken Noodle Soup
Melissa Hart

Rotisserie Chicken Noodle Soup

The slow cooker builds the vegetable broth; the already-cooked chicken and noodles only need to join it. Boiling noodles separately is one extra pot and the difference between soup and swollen pasta paste. Add the dark and white chicken meat together so every bowl stays moist.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups diced yellow onion
  • 2 cups sliced carrots
  • 1 1/2 cups sliced celery
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz wide egg noodles
  • 4 cups shredded rotisserie chicken skin removed
  • 2 tbsp chopped flat-leaf parsley

Method
 

  1. Place the onion, carrots, celery, garlic, broth, bay leaves, thyme, salt and pepper in a 6-quart crockpot.
  2. Cover and cook on low for 5 hours until the carrots are tender but still hold their rounds.
  3. Cook the egg noodles in a separate pot of salted water for 1 minute less than the package directs and drain them.
  4. Discard the bay leaves and stir the noodles and rotisserie chicken into the crockpot.
  5. Cover and cook on high for 15 minutes until the chicken reaches 165°F, then stir in the parsley.