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Easy Chicken Noodle Soup
Ingredients
- 1 cooked rotisserie chicken shredded
- 1 Tbsp olive oil
- 4-5 carrots chopped
- 4 celery stalks chopped
- 1 medium onion diced
- 12 cups chicken broth
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp oregano
- ½ tsp thyme
- 1 bay leaf
- ½ tsp sea salt
- 1 tsp cracked black pepper
- 2 cups dry pasta I prefer egg noodles
- 2-3 Tbsp corn starch optional to thicken
Instructions
- Chop the carrots, celery, and onions and set aside. Pull the chicken breast meat from your pre-cooked rotisserie chicken and shred it or give it a rough chop.
- Heat olive oil over medium high heat in a large pot. Add celery, carrots and onion and saute until onions become translucent. Add in broth, salt, pepper, garlic, bay leaf, thyme, oregano, parsley, and chicken.
- Turn heat to medium and allow soup to come to a low boil for about 30 minutes or until carrots are fully softened.
- Add in dry pasta and allow to cook for about 10-15 minutes, or until al dente. Pour about 1 cup of the soup into a small bowl and whisk in the corn starch until dissolved. Add this mixture back into the soup and stir to fully combine.
- Top with fresh parsley and serve with warm dinner rolls. Store leftovers in an airtight container in the fridge.
Notes
- Don’t overcook the pasta. Add the pasta shortly before serving so it stays tender and doesn’t become mushy. You can also cook it separately and stir it into the soup just before serving.
- Chicken. Rotisserie chicken is an easy shortcut, but you can use cooked chicken breasts instead. Simply cook and shred or dice the chicken before adding it to the soup.
- Gluten free option. For gluten-free chicken noodle soup, use gluten-free pasta and keep a close eye on the cooking time. Gluten-free noodles can soften quickly, so cook just until tender or prepare separately and add to each bowl when serving.
Recipe c/o Lemons & Zest
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