Hearty Chicken Noodle Soup: Comfort Anytime You Crave
A warm and comforting chicken noodle soup packed with tender vegetables, rich broth, and rotisserie chicken, perfect for chilly days.
Equipment
- - Large pot
- - Cutting board
- - Knife
- - Measuring cups
- - Measuring spoons
Ingredients
For the Broth
- 12 cups Chicken Broth Forms the heart of the soup
- 1 leaf Bay Leaf Adds subtle herbal notes; can be omitted
- 1/2 tsp Sea Salt Enhances flavor; reduce if using pre-salted broth
- 1 tsp Cracked Pepper Adjust based on spice preference
For the Veggies
- 1 Onion Diced into 1/2-inch pieces
- 4 Carrots Cut into 1/2-inch rounds
- 4 stalks Celery Cut into 1/2-inch pieces
- 1 tsp Garlic Powder Can substitute with fresh garlic
- 2 tsp Dried Parsley Fresh parsley can be used as well
- 1/2 tsp Thyme Feel free to swap with another dried herb
- 1 tsp Oregano Italian seasoning can be used
For the Protein & Pasta
- 1 Rotisserie Chicken Shredded for convenience
- 2 cups Dry Pasta Choose small shapes like ditalini or elbows
- 1/4 cup Cornstarch Mixed with 1/4 cup cold water as a slurry
For Cooking
- 1 tbsp Olive Oil For sautéing vegetables
Instructions
Preparation
- Dice your onion, cut the carrots into 1/2-inch rounds, and chop the celery into similar-sized pieces.
- Carefully remove the skin and bones from your rotisserie chicken. Shred the meat into bite-sized pieces.
Cooking
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until the onion turns translucent—about 5-7 minutes.
- Pour chicken broth into the pot. Toss in the bay leaf, sea salt, garlic powder, thyme, oregano, dried parsley, and cracked pepper. Bring to a simmer.
- Lower the heat and let the mixture simmer for about 20 minutes until the carrots soften.
- Stir in the shredded rotisserie chicken and add dry pasta. Continue cooking for 10-15 minutes, or until the pasta is tender.
- Mix cornstarch with cold water in a bowl, combine with a cup of hot soup until smooth, then return to the pot and simmer for an additional 2-3 minutes until thickened.
- Remove the bay leaf, taste your soup, and adjust the seasoning if needed. Serve hot.
Notes
Garnish with fresh parsley for an extra burst of color and flavor.