Rotisserie Chicken Noodle Soup

Want to know the secret to a fast-cooking chicken noodle soup? Your favorite grocery store rotisserie chicken and a solid base of vegetables! This Easy Chicken Noodle Soup recipe could not be simpler to make and is the ULTIMATE comfort food.

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 322kcal

Ingredients

1 lb. bite-sized pasta
3 tablespoons extra virgin olive oil
2 cups chopped yellow onions 1 large onion, about 275g
1 cup chopped carrots 4 medium carrots, about 165g
1 cup chopped celery 4 stalks, about 185g
2 cloves garlic minced
8 cups unsalted chicken stock
1 lb. rotisserie chicken shredded
Salt and pepper to taste

Instructions

Cook the pasta, according to the package instructions until al dente. Drain and set aside. You may toss with a little olive oil to prevent them from sticking.
Roughly chop all the veggies for the recipe, if you have not already.
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the chopped onion, carrots, celery and garlic to the warm oil. Saute until softened, about 5-8 minutes. Season with salt and pepper.
Add the shredded chicken to the pot and toss with the veggies.
Pour the chicken stock on top of the ingredients slowly, and bring to a simmer.
Lower the heat to low, and simmer for 15-30 minutes (or however long you have!)
Taste the soup and season, if necessary.
When ready to serve, add the pasta to individual bowls and pour the soup over the pasta with a ladle.

Notes

You may use any bite-sized pasta that you like. We like rotini, but stelline and mini farfalle are also fan-favorites in our house.

How to store: Store the soup and pasta separately in the fridge. (The pasta will soak up all the stock.)

How to reheat: Measure your soup and pasta into a microwave-safe bowl, and reheat in 30-second increments until warmed through. Enjoy!

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