Ingredients
Scale
- 2 tbsp olive oil
- 2 ribs celery, diced
- 3 large carrots, peeled and diced
- 1/2 cup diced white onion
- 2 tsp minced garlic
- 8–10 cups low sodium chicken broth
- 1 tsp salt (adjust if using regular broth)
- 1/2 tsp black pepper
- 1 tsp chicken bouillon
- 1/8 tsp dried rosemary
- 1/4 tsp dried oregano
- 3 cups shredded rotisserie chicken
- 10 oz gluten free pasta (e.g., brown rice pasta)
Instructions
- In a large pot, sauté olive oil, onion, celery, and carrots for 5–7 minutes.
- Add remaining ingredients except pasta, starting with 8 cups broth and adding more as needed.
- Bring to a low boil, then stir in pasta.
- Simmer for 10 minutes until pasta is cooked, stirring occasionally.
- Remove from heat to prevent mushy noodles.
- Adjust flavors with salt, pepper, or extra broth as desired.
- Serve with fresh parsley and optional red pepper flakes.
Notes
- If using regular sodium broth, reduce or omit added salt.
- Adjust broth quantity depending on noodle absorption for desired soup consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 497
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg