Slow Cooker (or not) Chicken Noodle Soup
with rotisserie chicken / celery / carrots
This classic recipe from our archives is simple and comforting.
Smarts: Shred rotisserie chicken for tomorrow night at the same time as preparing tonight's meal.
Smarts: To easily infuse the soup with extra flavor, stir salsa in at the end. Any salsa will work, but we love the way a salsa with roasted aromatics adds smoky notes.
Smarts: Shred rotisserie chicken for tomorrow night at the same time as preparing tonight's meal.
Smarts: To easily infuse the soup with extra flavor, stir salsa in at the end. Any salsa will work, but we love the way a salsa with roasted aromatics adds smoky notes.
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Ingredients
Slow Cooker (or not) Chicken Noodle Soup:
- Rotisserie chicken - 1/2 , shredded
- Garlic - 2 cloves , minced
- Onions, medium - 1 , diced
- Celery - 2 stalks , diced
- Carrots - 8 oz , sliced
- Pasta, rotelle / wagon wheels - 4 oz (sub any small pasta shape)
- Italian seasoning - 1/2 tsp
- Bay leaves - 2
- Thyme, fresh - 2 sprigs
- Stock, chicken - 5 cups
- Salsa, store-bought - 1/2 cup
- Cheese, parmesan (opt) - 2 oz , shaved or grated
Prep
- Rotisserie chicken - (If making Wednesday night's meal, prep chicken for that meal at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
- Garlic / Onions / Celery / Carrots - Prep as directed. (Can be done up to 5 days ahead)
- Pasta - Cook pasta according to package directions. (Can be done up to 4 days ahead)
- If cooking soup in the slow cooker: Combine rotisserie chicken (reserve half if doubled), garlic, onions, celery, carrots, Italian seasoning, bay leaves, thyme sprigs, and stock in a slow cooker. Cook on low for ~6 hours.
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Make
- If making soup on the stovetop: Heat up a Dutch oven over medium-high heat. Add some cooking oil and then garlic, onions, celery, and carrots to heated oil and saute for ~3 minutes. Add in Italian seasoning, bay leaves, thyme sprigs, stock, and chicken (reserve half if doubled). Bring to a boil, and then simmer for ~15 minutes.
- When soup is finished cooking, remove bay leaves and thyme sprigs.
- Stir salsa and cooked pasta into soup. Season with some salt and pepper.
- Enjoy soup with parmesan cheese on top (if using).
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