Rotisserie Chicken Noodle Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
322 kcal
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Course
Main Course
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Cuisine
American
Rotisserie Chicken Noodle Soup
Description
This soup begins with sautéing onions, carrots, celery, and garlic in olive oil to develop a fragrant base. Adding shredded rotisserie chicken introduces cooked meat that will absorb the soup’s flavors. Chicken stock is poured in to form the broth, which simmers with the vegetables and chicken to meld the components.
Pasta cooked separately and then added to each serving bowl helps keep it from becoming mushy by soaking up too much broth if stored with the soup. The vegetables remain soft yet distinct, while the chicken offers savory richness without overpowering.
Serving the soup by ladling it over cooked pasta ensures each bowl contains an optimal combination of broth, noodles, and chicken-vegetable mix. This soup is a practical choice for a nourishing meal with widely accessible ingredients that reheats well.
Storing soup and pasta separately in the refrigerator preserves texture; reheat gently in short intervals to maintain integrity. The recipe suggests various small pasta shapes to best suit the dish’s proportions.
Ingredients
- 1 lb. pasta bite-sized
- 3 tablespoons extra virgin olive oil
- 2 cups onion 1 large onion, about 275g, yellow, chopped
- 1 cup carrot 4 medium carrots, about 165g, chopped
- 1 cup celery 4 stalks, about 185g, chopped
- 2 cloves garlic minced
- 8 cups chicken stock unsalted
- 1 lb. rotisserie chicken shredded
- salt to taste
- black 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
- Choose any bite-sized pasta such as rotini, stelline, or mini farfalle based on preference.
- Store soup and pasta separately in the refrigerator to prevent noodles from getting soggy.
- Reheat soup and pasta together in short 30-second bursts in the microwave to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 83mg | 28% |
| Sodium | 355mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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