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Chicken Rotini Soup

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!
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Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 10
Calories: 526kcal


  • 1 cooked rotisserie chicken breast meat removed
  • 2 cups baby carrots
  • 6 celery stalks chopped
  • 1 onion quartered
  • 1/4 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.


Calories: 526kcal | Carbohydrates: 23g | Protein: 71g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 208mg | Sodium: 2185mg | Potassium: 1084mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3922IU | Vitamin C: 6mg | Calcium: 133mg | Iron: 3mg
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