Rotisserie Chicken Noodle Soup

This Rotisserie Chicken Noodle Soup is cozy, high protein, and high fiber. It’s an easy one-pot dinner ready in under 30 minutes.

5 from 1 vote

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Course: Lunch, Main Course, Soup

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 389kcal

Author: Lindsey Janeiro, RD

Ingredients

1 tablespoon olive oil
2 cups carrots diced
1 cup celery diced
1 yellow onion diced
1 can navy beans rinsed and drained
3 cups shredded rotisserie chicken
8 ounces protein pasta*
8 cups low-sodium chicken broth
1 tablespoon Italian seasoning
1 teaspoon garlic powder

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onion along with the Italian seasoning and garlic powder, and sauté for 5 to 7 minutes until the veggies start to soften.
1 tablespoon olive oil, 2 cups carrots, 1 cup celery, 1 yellow onion, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder
Add the shredded rotisserie chicken, navy beans, chicken broth, and protein pasta to the pot and stir to combine.
1 can navy beans, 3 cups shredded rotisserie chicken, 8 ounces protein pasta*, 8 cups low-sodium chicken broth
Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the noodles are tender and the veggies are cooked through.
Taste and season with salt and pepper as needed, then ladle into bowls and serve warm. Enjoy!

Notes

*I used Goodles Pasta Teeny Lazeeny for my protein pasta here, but have also used Barilla Protein+ elbow noodles and star noodles, too. Nutrition information may vary based on noodle used.

Nutrition