Rotisserie Chicken Noodle Soup
May be the best chicken noodle soup I've ever tasted! A cozy rotisserie chicken noodle soup with potatoes, carrots, celery, dried herbs and thick tagliatelle noodles. A great way to use leftover chicken!
Servings 6 people
Equipment
- large deep saucepan with lid
Ingredients
- 1/4 cup olive oil
- 1 tablespoon unsalted butter
- 1 onion diced
- 2 celery stalks diced
- 2 carrots diced
- 1 potato diced
- 4 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon each dried oregano, thyme, basil, ground coriander, turmeric powder and black pepper
- 8 cups water
- 2 chicken bouillon cubes
- 2 cups shredded cooked rotisserie chicken or leftover chicken
- 150 g dried thick pasta, such as tagliatelle about 5 oz
- chopped parsley optional, for garnish
Instructions
- In a large deep saucepan, heat the olive oil and butter over medium-high heat. Once hot, add the onion, celery, carrots and potato. Cook for 8–10 minutes, stirring regularly, until the vegetables are softened.
- Add the garlic, salt and all the dried spices. Stir and cook for 1 minute until fragrant.
- Add the water, bouillon cubes and shredded chicken. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the potatoes are tender.
- Add the pasta, cover, and cook for 5–7 minutes, or according to the instructions on the pasta package, until the pasta is cooked through.
- Remove from the heat, garnish with chopped parsley if desired, and serve hot. Enjoy!
Notes
Ingredient Notes
- Chicken: any leftover cooked chicken works in place of rotisserie chicken. Remove the skin and bones before shredding.
- Bouillon cubes: you can use homemade or store-bought chicken broth in place of the water and bouillon cubes.
- Potato: a regular brown potato works, but anything you have on hand is fine.
- Pasta: thick pasta like tagliatelle makes it really hearty, but vermicelli, elbow pasta or linguine all work.
- Make sure the potatoes are tender before adding the pasta.
- Keep the lid on while the soup simmers so the broth doesn't cook off.
- Bouillon cubes are salty, so taste before adding extra salt at the end.
- Refrigerate in an airtight container for 3–4 days. Add a splash of water when reheating, since the noodles soak up the broth.
- For best texture, freeze the soup before adding the noodles, for up to 2 months. Cook fresh noodles when reheating.