The weather has been rainy with up and down temperatures up for the last three weeks. It was in the eighties, and then the fifties. Today, it is forty-eight degrees. Not my favorite kind of weather. My son was sent home sick late last week. This Monday, I was about half way through my first meeting when I started to feel funny. By the time I was in my second meeting, I felt like I had a full blown case of flu. On my way home, I realized that I had promised him that I would make chicken noodle soup.
Dragging myself through the automatic door at the grocery store, grumbling under my breath, I started to quickly streamline this whole soup thing. Rotisserie chicken is a wonderful time saver as well as the pre-cut veggies in the produce department. It all started coming together, allowing me to keep my promise and to help us both feel a little better.
Thanks to the rotisserie chicken and the pre-cut veggies, this quick and delicious chicken noodle soup takes just about an hour to make. Fifteen minutes of that time is prep, the rest is letting the soup simmer long enough to meld the flavors together.
This quick, no fuss soup is perfect for when you have no time but want a comforting meal. It is perfectly filling with crusty bread and a salad.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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- 2 tbsp olive oil
- 2 med yellow onion diced (about 1 1/2 cups)
- 4 stalks celery diced (about 1 cups)
- 4 carrots diced (about 3/4 cup)
- 8 cups chicken stock
- 4 cups water
- 1 cup chicken shredded, cooked whole chicken or chicken breast
- 1 tbsp salt
- 1/2 tbsp black pepper
- 8 cups water
- 1 Tbsp salt
- 1 pkg rotini pasta regular or gluten free. If using gluten free noodles, see the Note below the recipe.
Ingredients
Pasta
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- In a large stock pot add diced onion, celery and carrot to the oil and cook on medium for about 10 minutes, stirring occasionally.
- While the vegetables are cooking down, start pulling the meat off the rotisserie chicken. Set aside.
- When the vegetables have cooked down for about 10 minutes, add the chicken stock, water and the bones of the rotisserie chicken. Cover and simmer for 45 minutes.
- While the soup is simmering put on a large pot with 8 cups of water and a tablespoon of salt to boil. Add pasta to boiling water and cook according to the package directions. When the pasta is finished cooking, pour into a strainer and rinse well under warm running water until the water runs clear. Set aside.
- While the pasta and soup are simmering, shred the chicken using a fork pulling the meat into shreds or dice the meat using a knife into 1 inch cubes. You should end up with about 4 cups of chicken.
- Remove the carcass from the soup and discard. Add the shredded chicken, salt and pepper. Stir well. Cook for the remaining 15 minutes, stirring occasionally.
- There is extra liquid in the soup so that when the noodles are added there will be some broth.
- Garnish with fresh parsley before serving, if desired.
If you are using gluten free noodles and are planning on having extra soup leftover, I highly recommend, cooking them separately and then adding them to the individual bowls. If added directly to the soup the noodles will expand absorbing all the liquid and begin to disintegrate. I store the noodles in a plastic bag and the extra soup in a large mason jar or plastic container.
This 1 Hour Chicken Soup recipe is gluten free and dairy free.
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