Description
A comforting chicken noodle soup made with tender vegetables and shredded rotisserie chicken.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 leaf bay
- 6 cups low-sodium chicken broth or stock
- 1 cup water
- 2 cups uncooked pasta
- 2–3 cups rotisserie chicken, shredded
Instructions
- In a large Dutch oven, heat the olive oil over medium-high heat. Sauté the carrots, onions, celery, and garlic for about 5 minutes until softened.
- Stir in the dried thyme, dried parsley, and bay leaf.
- Pour in the chicken broth and water, bringing it to a boil. Reduce heat and let simmer for 15 minutes.
- Add the uncooked pasta and shredded chicken, continuing to cook for about 10 minutes or until the pasta is tender.
- Adjust seasoning with salt and pepper to taste before serving.
- Ladle the soup into bowls and garnish if desired.
Notes
- This soup can be easily customized with your favorite vegetables.
- Use whole wheat pasta for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg