Description
A comforting and easy-to-make Rotisserie Chicken Noodle Soup featuring tender shredded rotisserie chicken, fresh vegetables, and perfectly cooked pasta simmered in a flavorful broth. This hearty soup is perfect for a quick weeknight meal or cozy family dinner.
Ingredients
Scale
Vegetables
- 4 large carrots (peeled and chopped)
- 1 medium yellow onion (chopped)
- 2 ribs celery (chopped)
- 3 cloves garlic (minced)
Seasonings
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 leaf bay
Liquids
- 2 tablespoons olive oil
- 6 cups low-sodium chicken broth or stock
- 1 cup water
Other
- 2 cups uncooked pasta
- 2-3 cups rotisserie chicken (shredded)
Instructions
- Sauté the Vegetables: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the chopped carrots, onions, celery, and minced garlic. Sauté for 5 minutes or until the vegetables are softened and fragrant.
- Add Seasonings and Liquids: Stir in the dried thyme, dried parsley, and bay leaf. Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld.
- 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.
Notes
- All you need is a rotisserie chicken and a few pantry staples to make this comforting soup for your family.
- Use low-sodium broth to control the salt content.
- Feel free to swap the pasta for gluten-free noodles if needed.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 large bowl
- 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
