My Rotisserie Chicken Noodle Soup is an evolution of the one my mom cooked growing up. This is a quicker-cooking option, taking about 2hrs instead of the 6+ required by the other recipe’s slow simmering stock.
Ingredients
- 2 chicken breasts, with bone and skin
- 2 medium onions
- 4 medium-large carrots
- 2 celery stalks
- Herbox chicken bouillon cubes
- To taste: salt, pepper, onion powder, garlic powder, parsley
- 1 lb Barilla Farfalle
- Grated Parmesan or Romano cheese
Recipe
This soup comes together relatively quickly, using bouillon to make up for the short cook time of the chicken.
The Stock*
This is not technically stock, I don’t think. We’re not cooking the chicken nearly long enough to pull all the good stuff out, just long enough to cook the meat and get some flavor from the bone and skin. For a slow-simmer soup with a proper stock, check out this recipe instead.
Fill a 3QT (ish) pot about 3/4 of the way with water and add the chicken breasts, bring to a boil. Reduce heat to a simmer and cook until chicken is just shy of 165. It will finish cooking in the soup later. Remove the chicken and set aside.
Add 3-4 bouillon cubes, stir to dissolve, and taste. Add a bit of each of your seasonings (onion powder, garlic powder, salt, pepper, and celery). I go with a few shakes of each and then taste, adding more and adjusting until I’m satisfied. There’s not right or wrong way here, it’s whatever you like. You may also need to add more bouillon, depending on how much flavor you got out of your chicken breasts and the volume of broth you want. Just keep adding things a bit at a time and tasting until you like it.
The Soup
While the chicken is simmering, prep your veggies.
- Peel the onions and cut off the ends but leave them whole.
- Peel the carrots and slice into 1.2″ rounds
- Remove the ends of the celery and slice a similar size to the carrots.
After removing the chicken and adding your seasoning and bouillon, add the onions and cook until the middles start to pop out, then add the carrots and celery. The carrots and celery will take about 20 minutes to reach tenderness. Check frequently as this will vary on the size of your carrots.
The Pasta & Chicken
While the veggies are cooking, make your Farfalle. Cook according to package directions and drain. Toss with a bit of butter or olive oil to prevent sticking and set aside, covered so it stays warm.
Add the chicken to the soup in the last 5 minutes or so before serving to warm it up.
Serving
Do not add the pasta to the soup on the stove. Instead, each individual serving should have pasta and soup combined in the bowl. This prevents the pasta from getting soggy both during the meal and when packing away any leftovers. Serve with grated Parmesan or Romano cheese and enjoy!