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Set-and-Forget Chicken Noodle Soup with Rotisserie Chicken

Slow cooker chicken noodle soup with rotisserie chicken simmers with vegetables and herbs until tender, then gets finished with wide egg noodles. It’s a hands-off, comforting soup with a savory broth and tender noodles.
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Prep Time 15 minutes
Cook Time 6 hours 55 minutes
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups chicken broth
  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced
  • 3 celery ribs, sliced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 bay leaf
  • 3 cups rotisserie chicken shredded, about 1 pound
  • 8 ounces wide egg noodles

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the broth, onion, carrots, celery, garlic, thyme, salt, pepper, and bay leaf to a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the vegetables are tender.
  3. Remove and discard the bay leaf.
  4. Stir in the chicken and egg noodles.
  5. Cover and cook on HIGH for 20 to 30 minutes, until the noodles are tender and the chicken reaches 165°F.

Notes

For the best noodle texture, add the egg noodles near the end as directed. Refrigerate leftovers for 3 to 4 days; freeze without the noodles for best results. Gluten-free noodles can be used as a dietary swap.