Description
A quick and comforting chicken noodle soup made with rotisserie chicken, fresh vegetables, and a flavorful seasoned broth.
Ingredients
- 1 rotisserie chicken (about 2½ 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 black pepper
- 2 cups dry pasta
- 1/4 cup cornstarch (or arrowroot powder)
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, celery, and carrots for 5–7 minutes until softened.
- Add chicken broth, garlic powder, parsley, oregano, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes.
- Add pasta and cook until tender, about 8–10 minutes.
- Stir in shredded chicken and heat through.
- Mix cornstarch with water and stir into soup to thicken (optional).
- Remove bay leaf and serve warm.
Notes
- Cook pasta separately for better texture when storing leftovers.
- Add spinach or peas for extra nutrients.
- Use chicken bones to enhance broth flavor if time allows.
- Prep Time: 15 minutes
- Cook Time: 30 minutes