Okay, I swear, this is like the simplest recipe ever. But, oh my, it is so delicious.
I love the spice from the pepper, but you could totally dial that back if you want a simple chicken soup.
I love serving this with a small pasta, orzo, rice or just some good crusty bread! It’s a great make ahead meal, too.
Happy cooking! xx
ellyn
SERVINGS: 4-6
TIME: 30 minutes
INGREDIENTS:
• 1 rotisserie chicken
• 1 tablespoon olive oil
• 1 small onion
• 2 medium carrots
• 3 medium celery stalks
• 1 red bell pepper
• 3.5 cups chicken stock
• 1 teaspoon salt
• 2 teaspoons pepper
• 1.5 cups dry pasta
INSTRUCTIONS:
1. In a large pot add olive oil over medium high heat. Add in chopped veggies. Cook until tender.
3. Shred chicken & add to pot.
4. Add in chicken stock, salt & pepper. * I’ll add up to a tablespoon of pepper, but that’s pretty spicy!
5. Cook pasta – personally I like to cook the pasta separately so that it doesn’t get mushy! It’s also better to store the pasta separately from the soup so that the pasta doesn’t absorb all of the liquid. But you can just cook the pasta directly in the soup. If you’re using rice just add it directly to the soup & simmer until tender.
6. Simmer for 12-15 minutes or until pasta/rice is tender.
7. Enjoy!
