Matt was a little under the weather the other day, so I threw together some chicken soup. I call it semi-homemade, because I did take a little help from the store. But it’s still much better than the kind that comes in a can. This one may be a keeper, especially as it starts to get coolder outside. I think it cheered Matt up when he had the sniffles.
The amounts to the vegetables are rough. You can add or subtract based on your preference. I happen to love carrots in soup, so I added a lot more of them compared to the other vegetables. You could try other less traditional vegetables in the chicken soup too! I cooked the pasta first, then rinsed it and set it aside and made the soup in the same pot. That way I can package the pasta up separate and it doesn’t get soggy from sitting in the soup. It also makes it a one pot meal!
We got 4 servings out of this recipe
- ¼ - 1/3 lb pasta (I used a combination of spaghetti noodles broken up and ditalini)
- ½ cup chopped onion
- 2-3 chopped celery stalks
- 1 cup chopped carrots
- 2 cloves garlic peeled and cut in half
- 1-2 Tbsp olive oil
- 1 can (15 oz) chicken stock
- 1 spring rosemary
- 1 small bundle thyme
- ½ rotisserie chicken with skin removed and chopped
- salt and pepper to taste
Cook the pasta according to the package directions. Rinse and drain. Sauté the onion, celery, carrots, and garlic in the olive oil over med to med high heat. Once the onions are translucent and the carrots and celery begin to soften (5-7minutes) remove the garlic from the pot.
Add the chicken stock and another can full of water (you could use more chicken stock, but I thought some water was fine here). Also add the chicken, thyme, and rosemary at this stage. Heat until warmed through and the veggies are done to your liking. Season with salt and pepper to taste.
To serve, place the noodles in the bowl, then ladle the soup over it. The soup will warm the noodles. Enjoy!