Description
This Rotisserie Chicken Noodle Soup is a quick and comforting homemade soup made with shredded rotisserie chicken, fresh vegetables, and tender pasta simmered in a flavorful broth. Perfect for a cozy meal using simple pantry staples.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons olive oil
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
Seasonings and Liquids
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 leaf bay
- 6 cups low-sodium chicken broth or stock
- 1 cup water
Main Ingredients
- 2 cups uncooked pasta
- 2-3 cups rotisserie chicken, shredded
Instructions
- Sauté Vegetables: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the carrots, onions, celery, and garlic, and sauté for 5 minutes or until the vegetables are softened, releasing their aromas and flavors.
- Add Seasonings and Liquids: Stir in the dried thyme, dried parsley, and bay leaf. Pour in the chicken broth and water. Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 minutes to develop the flavors.
- Cook Pasta and Add Chicken: Stir in the uncooked pasta and shredded rotisserie chicken. Continue cooking for about 10 minutes or until the pasta is tender and the chicken is heated through, ensuring everything melds well.
Notes
- Using rotisserie chicken saves time and adds great flavor to the soup.
- Low-sodium broth allows control over salt levels; adjust seasoning as needed.
- Pasta can be any small noodle type like egg noodles, shells, or elbows.
- This soup can be stored refrigerated for up to 3 days or frozen for longer storage.
- Feel free to add fresh herbs or a squeeze of lemon for brightness before serving.
Nutrition
- Serving Size: 1 large bowl (approximately 1.5 cups)
- Calories: 182 kcal
- Sugar: 3 g
- Sodium: 264 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.03 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 52 mg
