Classic Chicken Noodle Soup with Rotisserie Chicken
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Is there anything better than a steaming bowl of homemade chicken noodle soup? Whether you’re under the weather or just looking to warm up on a chilly evening, this classic soup never disappoints. Believe it or not, a flavorful chicken noodle soup can be achieved in about 40 minutes any night of the week.
The keys to building big flavor fast include sautéing the vegetables first, adding lots of herbs and using good quality bone broth and rotisserie chicken. Luckily, Heinen’s has you covered with their amazing organic chicken bone broth and hot and ready Daily Bites rotisserie chickens. You can even buy diced onion and celery in the Produce Department to cut down on prep time.
I find Heinen’s artisan spaghetti noodles work really well in brothy soups. The imported bronze cut pasta maintains its shape without becoming mushy. Feel free to swap in one of Heinen’s other artisan pasta varieties or egg noodles, if you prefer.
Classic Chicken Noodle Soup with Rotisserie Chicken
Servings: 4-6
Ingredients
- 2 Tbsp. Heinen's olive oil
- 1 medium onion, finely chopped
- 1 bunch carrots, peeled and sliced
- 3 celery stalks, sliced
- Salt and pepper
- 3 garlic cloves, minced
- 1 Tbsp. fresh thyme leaves, or 1 tsp. dried thyme leaves
- 1-2 Heinen's bay leaves
- 2 (32 oz.) boxes Heinen’s organic chicken bone broth
- 8 oz. (about ½ package) Heinen’s organic artisan spaghetti noodles, broken into 2-inch pieces (Use 6 oz. of noodles if you prefer a more broth filled soup)
- 3-4 cups shredded chicken breast from a Heinen’s rotisserie chicken
- ⅓ cup fresh parsley, finely chopped
- *Use 6 oz. of noodles if you prefer a more broth filled soup
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and sweat for 8-10 minutes, or until the onions are translucent.
- Season the vegetables with salt and pepper, then stir in the garlic, thyme and bay leaf. Sauté for 30 seconds.
- Pour in the broth, cover and bring to a boil.
- Uncover and reduce the heat to a simmer. Stir in the noodles and continue to simmer, uncovered, for 10 minutes.
- Add the chicken and simmer for 1-2 minutes more, or until the chicken is heated through. Remove the bay leaves. Season the soup to taste with salt and pepper (until the flavors pop), then stir in parsley and serve.
