Warm-up with a hearty bowl of chicken rotini soup. This soup utilizes a store-bought rotisserie chicken to make the stock from scratch and vegetables you have on hand adds the heartiness to this soup!
Today, happens to be national noodle day. I know, another food holiday. But there is one thing I love in life it’s pasta. I can’t give it up. I try to only eat it once a week, but I’m addicted to it. So in ode to national noodle day I’ve teamed up with a few of my blog friends to share a noodle related recipe (scroll to the bottom of this post to see all the bloggers participating). What better way to celebrate than with a big ‘ol pot of Chicken Rotini Soup.
It’s finally starting to cool down here. And when I say cool down I mean like the 70’s and 80’s. Although it was in the 60’s yesterday morning! It felt amazing. I know, stop rolling your eyes for all you reading in area’s of the world that are much cooler than our Florida “Fall” weather. The cool breeze calls for a big pot of chicken rotini soup! Nothing beats homemade soup. No can will ever replace a homemade pot of soup in my opinion. All of the soups I make take anywhere from 30 minutes to an hour. That’s it. This soup only takes 30 minutes, and then I have an entire pot of soup that last me throughout the whole week. I love to eat soup for lunch or a small bowl before dinner. Especially if I know in advanced that my husband is gonna be late getting home. I like to eat dinner with him. So to hold me over I’ll warm up a small bowl of soup.
To make this soup gluten free just omit the rotini noodles (I know that kind of goes against national noodle day, but if you can’t eat the gluten I totally understand)! Looking for other noodle recipes? Check out all of these recipes.
Chicken Rotini Soup
- 1 cooked rotisserie chicken breast meat removed
- 2 cups baby carrots
- 6 celery stalks chopped
- 1 onion quartered
- ¼ cup fresh dill and parsley lightly packed and kept whole
- 1 tablespoon of salt
- 1 teaspoon black pepper
- 1 tablespoon maggie seasoning sauce
- 2 chicken boulion cubes
- 10 cups water
- 2 cups cooked rotisserie chicken shredded
- 1 14 oz. can diced tomatoes with juice
- 1 teaspoon each dried parsley, dill, and chives
- 2 cups fresh spinach, chopped
- 1 tablespoon salt for pasta
- 4 cups dried rotini pasta
- In a large 6-quart french oven place the cooked rotisserie chicken in the pot. Followed by carrots, celery, onions, fresh dill and parsley, salt, black pepper, jaggies seasoning, chicken bouillon cubes, and 10 cups of water. Bring to a boil and then simmer for one hour.
- Using a strainer over a large bowl carefully begin removing the chicken Once you've removed all the chicken from the pot begin sifting through the chicken pulling meat off the bones. The chicken will essentially fall apart in the strainer. I placed all the chicken in a bowl, shredded and at that time looked for any tiny bones that might have slipped through.
- Discard the carcass and place the shredded chicken back in the pot. Then pour in any broth that might have been captured in the bowl under the strainer. Add a can of diced tomatoes, the dried parsley, dill, and chives, as well as the 2 cups fresh chopped spinach. Mix and set to the side. *The spinach will begin to wilt due to the heat of the soup.
- In a separate pot bring water to a boil for pasta. Add one tablespoon salt and once the water comes to a boil cook the rotini pasta. Cook for 10 minutes on high heat. Drain and set pasta to the side.
- Ladle chicken soup into bowls and top with a few spoonfuls of rotini pasta. Store all leftovers (separately) in air-tight containers in the refrigerator for up to 5 days. Or freeze chicken soup.