Description
A cozy and flavorful soup made with tender rotisserie chicken, hearty vegetables, and herbs — perfect for a quick, comforting meal.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 8 cups chicken broth
- 3 cups shredded rotisserie chicken
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup egg noodles or small pasta (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5–6 minutes.
- Add garlic, thyme, and rosemary, and cook for 1 more minute.
- Pour in the chicken broth and add the bay leaf. Bring to a boil.
- Add the shredded rotisserie chicken. Reduce heat and simmer for 10–15 minutes.
- If using pasta, add it now and cook until tender according to package instructions.
- Season with salt and pepper to taste. Remove bay leaf.
- Stir in fresh parsley before serving.
Notes
- Use low-sodium broth to control salt levels.
- For a richer flavor, add a splash of lemon juice or a parmesan rind while simmering.
- Soup can be made ahead and stored in the fridge for up to 4 days.
- Freeze leftovers for up to 3 months without the pasta (add fresh when reheating).
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 60 mg