Description
A comforting and easy-to-make rotisserie chicken noodle soup that blends flavor with simplicity, perfect for busy schedules.
Ingredients
- 1 rotisserie chicken (fully cooked, approx. 2 1/2 pounds)
- 12 cups chicken broth
- 4 celery stalks, chopped
- 4–5 carrots, sliced
- 1 onion, diced
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- ½ tsp sea salt
- 1 tsp cracked pepper
- 2 cups dry pasta
- 1/4 cup corn starch (can use arrow root powder)
- 1 tbsp olive oil (for stove top)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, celery, and carrots, sautéing until vegetables begin to soften, about 5–7 minutes.
- Stir in the garlic powder, parsley, oregano, thyme, sea salt, and cracked pepper, cooking for an additional minute.
- Pour in the chicken broth and bring to a simmer.
- Add the rotisserie chicken, scraping the meat off the bone if desired.
- Incorporate the bay leaf and simmer for 20 minutes.
- Stir in the dry pasta, allowing it to cook until al dente, about 10 minutes.
- Mix corn starch with a little water to create a slurry and add it to the pot for thickening.
- Stir well and remove from heat after simmering for another 5 minutes.
Notes
For a thicker soup, adjust the corn starch slurry as needed. Consider adding fresh herbs or a splash of lemon juice before serving for added brightness.
