Description
A comforting and quick soup made with rotisserie chicken, tender vegetables, and hearty pasta for a nourishing meal.
Ingredients
Scale
- 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds), shredded
- 12 cups chicken broth
- 4 celery stalks, chopped
- 4–5 carrots, sliced
- 1 onion, diced
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon oregano
- ½ teaspoon thyme
- 1 bay leaf
- ½ teaspoon sea salt
- 1 teaspoon cracked pepper
- 2 cups dry pasta (your choice)
- ¼ cup corn starch (can use arrow root powder)
- 1 tablespoon olive oil (for stove top)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Introduce the chopped celery and sliced carrots, cooking for another 5-6 minutes until the vegetables begin to soften.
- Pour in the chicken broth and add the shredded rotisserie chicken. Stir in garlic powder, parsley, oregano, thyme, bay leaf, sea salt, and cracked pepper. Bring the mixture to a rolling boil.
- Once boiling, reduce the heat to a simmer and add your choice of dry pasta. Let it cook as per the package instructions, usually 8-10 minutes, until the pasta becomes tender.
- To thicken the soup, mix the corn starch with a little water until smooth, then stir it into the pot. Allow it to simmer for a few more minutes to thicken.
- Taste and adjust seasoning if necessary, then remove the bay leaf before serving.
Notes
For a kick, consider adding red pepper flakes or hot sauce. Swap out vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken noodle soup, rotisserie chicken, comfort food