Quick Rotisserie Chicken and Macaroni Noodle Soup Recipe
Fall is here and I am craving the warm and hearty. Carbs and comfort food baby. That is what I need, and the craving is sending me into the kitchen to create a super quick and low-cost chicken and noodle soup recipe. Made from leftover rotisserie chicken (or fresh if you have it), whatever pasta you have in the cabinet, and a few cups of fresh vegetables and you are rocking the comfort food.
Below you see a photo of the ingredients. I have started using coconut oil more often because despite its fat content, it is suggested by many experts as a better oil to use instead of other saturated fats. Here is a link to an article in the New York Times investigating its journey from “Villain to Health Hero” if you would like to learn more – LINK.
Quick Chicken and Noodle Soup Recipe
- 2 cups torn rotisserie chicken
- 2 32 oz boxes organic chicken broth
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 tablespoons fresh crushed garlic
- 1 tablespoon coconut oil
- 2 cups pasta (whatever you have in the cabinet – I chose macaroni)
- Salt and pepper to taste
Saute vegetables in a pan over medium heat with the coconut oil until soft. Add all other ingredients. Turn heat to high until broth boils, then turn the heat back to medium and simmer until heated through and pasta is cooked – 10 to 15 minutes depending on the pasta.
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There you have it – awesome comfort food that takes 20 to 30 minutes to prepare dependent on how fast you can chop and it easily serves a crowd on a low budget. Perfect and healthy on a cool fall evening with a few biscuits and a side salad. Enjoy!
