Description
This Rotisserie Chicken Noodle Soup is a comforting and hearty dish made with shredded rotisserie chicken, fresh vegetables, and tender pasta in a flavorful broth. It’s a quick and easy recipe perfect for a cozy meal any day of the week.
Ingredients
Scale
Vegetables
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
Seasonings and Broth
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 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 the vegetables: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the carrots, onions, celery, and garlic, sauté for 5 minutes or until the vegetables are softened.
- Add seasonings and broth: Add the dried thyme, dried parsley, bay leaf, chicken broth, and water to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes to develop the flavors.
- Cook pasta and 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 substitute pasta shapes to your preference.
- Leftovers store well in the refrigerator for up to 3 days.
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
