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.
Servings 8 servings
Calories 322kcal
Ingredients
- 1 lb. bite-sized pasta
- 3 tablespoons extra virgin olive oil
- 2 cups chopped yellow onions 1 large onion
- 1 cup chopped carrots 4 medium carrots
- 1 cup chopped celery 4 stalks
- 2 cloves garlic minced
- 8 cups unsalted chicken stock
- 1 lb. rotisserie chicken shredded or chopped
- 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!
Nutrition
Serving: 1 serving | Calories: 322kcal | Carbohydrates: 27g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 83mg | Sodium: 355mg | Fiber: 3g | Sugar: 5g
