Rotisserie Chicken Soup
Quick, easy and delicious. Add some rolls for an easy weeknight meal.
Course:
dinner, lunch, Main Course, main dish, Soup
Cuisine:
American, Easy
Keyword:
corn, rotisserie, rotisserie chicken, soup, spinach
Servings: 4 bowls
Ingredients
- 3 cups chicken broth
- 1 cup shredded rotisserie chicken
- 1/4 cup frozen corn
- 1/8 cup frozen spinach
- 3/4 cup dry linguini (or other pasta), broken into shorter pieces
- 2 sprigs fresh thyme (or 1/8 teaspoon dried thyme leaves)
- salt and pepper to taste
Instructions
-
Using a rotisserie chicken that has cooled, pull the meat off the bones.
-
In a 2 quart sauce pan, add 1 cup of the chicken (save the rest for another dish or freeze it for later) and all the other ingredients except the pasta. You can even add them while they are still frozen! The simpler the better. Use the whole sprig of thyme. Don't have fresh thyme? Add 1/8 teaspoon dried thyme leaves.
-
Bring to a boil, then reduce the heat and simmer for about 20 minutes.
-
Add the pasta and simmer another 10 to 15 minutes, or until the pasta is done.
-
Add salt and pepper to taste.
-
Remove the thyme stems.
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Serve hot and enjoy!
Recipe Notes
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