Description
This comforting Rotisserie Chicken Soup is a hearty and flavorful dish made with a medley of fresh vegetables, tender shredded chicken, and two types of corn. Cooked with low-sodium broths and seasoned with aromatic herbs and spices, this soup is perfect for a nourishing meal any time of year. The addition of egg noodles gives it a satisfying texture, making it a wholesome and warming option for family dinners.
Ingredients
Vegetables and Aromatics
- 1 cup yellow onion (chopped)
- 3 medium carrots (chopped)
- 2 stalks celery (chopped)
- 2 cloves garlic (minced)
- ⅛ cup fresh parsley (chopped)
Oils and Seasonings
- 1 teaspoon avocado oil
- ½ teaspoon coarse kosher salt (or sea salt) + ½ teaspoon coarse kosher salt (or sea salt) - total 1 teaspoon
- ½ teaspoon black pepper + ½ teaspoon ground black pepper - total 1 teaspoon
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ⅐ teaspoon onion powder
- ⅛ teaspoon paprika
- ⅛ teaspoon red pepper flakes
Liquids and Broths
- 1 carton (32 oz) low-sodium chicken broth
- 1 carton (32 oz) low-sodium vegetable broth
Other Ingredients
- 1 can (15 oz) corn (drained)
- 1 can (15 oz) creamed corn
- 3 cups dry egg noodles (or 6 oz.)
- ½-1 pound cooked shredded chicken (rotisserie chicken recommended)
Instructions
- Sauté Vegetables: In a large pot over medium heat, add the chopped onion, carrots, celery, avocado oil, ½ teaspoon salt, and ½ teaspoon black pepper. Stir frequently and cook for about 4 minutes or until the onions become translucent.
- Add Garlic: Add the minced garlic to the pot and stir for 1 minute, allowing the garlic to become fragrant but not browned.
- Add Broths and Corns: Pour in the low-sodium chicken broth and vegetable broth. Add both the drained corn and creamed corn. Stir in the chopped parsley, dried oregano, remaining ½ teaspoon salt, ½ teaspoon ground black pepper, garlic powder, onion powder, paprika, and red pepper flakes.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and simmer gently for 10 minutes to meld all the flavors together.
- Cook Noodles: Add the dry egg noodles to the simmering soup. Cook uncovered for 8 minutes, stirring occasionally to prevent sticking, until the noodles are tender.
- Add Chicken: Stir in the shredded cooked chicken and cook for an additional 5 minutes, ensuring the chicken is heated through.
- Season to Taste: Taste the soup and adjust the seasoning if needed by adding more salt or pepper to your preference. Serve hot and enjoy.
Notes
- Using rotisserie chicken adds great flavor and convenience; shredded leftover chicken works well.
- Adjust the amount of shredded chicken between ½ to 1 pound depending on desired protein level.
- For a spicier kick, increase the red pepper flakes slightly.
- Egg noodles can be substituted with any pasta of your choice; adjust cooking time accordingly.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
