Description
This comforting Rotisserie Chicken Soup is a quick and easy meal, perfect for using up leftover rotisserie chicken. Packed with vegetables and tender whole wheat rotini pasta, it offers a hearty and flavorful option that comes together in under an hour. The lightly seasoned broth combined with aromatic herbs provides a warming and nutritious bowl ideal for lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 ribs celery, sliced
- 2 carrots, sliced
- 1 teaspoon all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon ground sage
- ¼ teaspoon dried thyme leaves
- 4 cups chicken broth
- 2 cups water
- 4 ounces whole wheat rotini pasta (about 1½ cups dry)
- 2 cups shredded rotisserie chicken
Instructions
- Sauté Vegetables: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion, sliced celery, and sliced carrots, and cook until they begin to soften, about 3 to 4 minutes, stirring occasionally to prevent sticking.
- Add Seasonings and Flour: Sprinkle in the all-purpose flour, garlic powder, ground sage, and dried thyme leaves. Cook for about 2 minutes while stirring occasionally; this step helps to toast the flour and spices, deepening the flavor and slightly thickening the soup base.
- Add Liquids and Bring to Boil: Pour in the chicken broth and water. Increase the heat to medium-high and bring the mixture to a rolling boil. This will infuse the soup with the aromatic flavors and prepare for cooking the pasta.
- Cook Pasta: Once boiling, add the whole wheat rotini pasta to the pot. Reduce heat to maintain a gentle boil and cook until the pasta is tender but still firm to the bite, approximately 7 to 9 minutes (timing may vary based on pasta brand). Stir occasionally to prevent sticking.
- Add Chicken and Heat Through: Stir in the shredded rotisserie chicken and cook for an additional 1 to 2 minutes, just until the chicken is warmed through. Taste the soup and season with salt and freshly ground black pepper as desired before serving.
Notes
- Using whole wheat rotini adds extra fiber for a healthier soup, but you can substitute with any medium pasta of your choice.
- If you prefer a thicker soup, you can add a bit more flour when sautéing the vegetables or let the soup simmer a few additional minutes to reduce slightly.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make it gluten-free, substitute the flour with a gluten-free alternative and use gluten-free pasta.
- Adding fresh herbs like parsley or dill at the end of cooking can brighten the flavor.
