Go Back

Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!

close up of bowl of chicken noodle soup
5 from 1 vote

Chicken Noodle Soup

Chicken Noodle Soup with a super flavorful base and uses a rotisserie chicken. This quick soup is delicious and comforting. 
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
4 -6 servings

Ingredients

  • 1 rotisserie chicken (shredded or cubed)
  • 3 tablespoons olive oil
  • 1/4 cup diced yellow onion
  • 4 cloves garlic (pressed through garlic press or minced)
  • 1 inch fresh ginger (peeled and grated)
  • 1 1/4 cups sliced carrot
  • 1 1/4 cups sliced celery
  • 1 tablespoon unsalted butter
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 1/2 tablespoons Better Than Bouillon organic chicken paste (or 2 bouillon cubes)
  • 3 quarts low sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 8 ounces elbow pasta or pasta of choice
  • Handful parsley (chopped)
  • Fresh ground pepper to taste
  • Serve with crackers or fresh baguette

Email this Recipe!

Email this recipe to yourself to save for later.

By submitting this form, you agree to receive emails from Girl with the Iron Cast.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  • Place a soup pot (or dutch oven) over medium/high heat and add 3 tbsp olive oil.
  • Add onion, carrots and celery, sauté for 6-8 minutes until vegetables begin to soften (I cover with the lid to assist, stirring every few minutes).
  • Next, add the garlic, ginger, thyme, and 1 tbsp butter. Stir for 2 minutes until garlic is fragrant. Add the bouillon paste and stir to coat all the vegetables.
  • Once the vegetables are tender, pour in chicken stock, lemon juice, bay leaves, shredded chicken. Allow to come to a gentle boil. 
  • Once at a light boil, lower the heat to low, add the pasta and stir a few times to ensure pasta doesn’t stick to bottom of the pot. Cover and simmer for 20 minutes, taste to make sure pasta is cooked through and season with salt & pepper to taste.
  • Remove the bay leaves, add chopped parsley and serve with crackers or fresh baguette.

Notes

This recipe is perfect for any leftover chicken you have, or pick up a fresh rotisserie chicken at the store. Some stores even sell rotisserie chicken already shredded!

Video

Nutrition Information

Calories: 759kcal (38%), Carbohydrates: 59g (20%), Protein: 64g (128%), Fat: 31g (48%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 152mg (51%), Sodium: 1538mg (67%), Potassium: 1001mg (29%), Fiber: 4g (17%), Sugar: 6g (7%), Vitamin A: 6925IU (139%), Vitamin C: 8mg (10%), Calcium: 87mg (9%), Iron: 3mg (17%)
© Author: Stephanie