Rotisserie Chicken Noodle Soup

Total Time
1hr 40mins
20 mins
1 hr 20 mins

With the increasing popularity of rotisserie chicken at the grocery store I thought I would try to use this fowl in soup. Easy chicken noodle soup originally made in 12 quart roaster oven. Can be easily made in smaller quantities.

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  1. Skin and de-bone chicken(s), reserve skins and wings. Pull apart and/or cut up chicken into large pieces and place in pot with skin and wings.
  2. Add Water, chopped onion, carrots, celery, Bay leaves and thyme. Bring to boil.
  3. Add chicken base and bouillon.
  4. Salt and pepper to taste.
  5. Add noodles about 30 minutes before serving.
  6. Remove chicken skins, wings and Bay leaves. If desired thicken with corn starch.
  7. Serve with crackers, bread, etc.