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When you're out of egg noodles, but chicken noodle soup is calling, this spaghetti version saves dinner. It's quick, hearty, and kid-approved.
Chicken Soup with Spaghetti
My rotisserie chicken noodle soup makes its appearance a few times a month, nearly year-round, but when I’m out of egg noodles, making this spaghetti chicken soup is just as comforting.
The broth, the veggies, and the tender shredded chicken (thanks, rotisserie!) make it a recipe that always hits the spot. It's just as easy and flexible as my slow cooker chicken noodle soup, but this one comes together quickly on the stove.
Ingredients
The base of this recipe is shredded rotisserie chicken, spaghetti, and chicken broth or stock. To make the soup super flavorful, you’ll add carrots, yellow onion, celery, and garlic, plus dried herbs: thyme, parsley, and a bay leaf.
How to Make Chicken Spaghetti Soup
First, you sauté the aromatic veggies in a Dutch oven or soup pot until they have softened. Add the seasonings, broth, and water. Once it boils, let it simmer for 15 minutes. Finally, add spaghetti and shredded chicken, and cook until the pasta is tender.
Other Quick Soup Recipes
Nothing tastes better than homemade soups, and if you can cook them fast, it’s totally a win! Try this easy old-fashioned chicken and rice soup, this 30-minute chicken taco soup recipe, and this rotisserie chicken tortilla soup that comes together even quicker!
Rotisserie Chicken Spaghetti Soup
Watch how it’s made:
Ingredients
- 2 tablespoons olive oil
- 4 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 leaf bay
- 6 cups low-sodium chicken broth or stock
- 1 cup water
- 8 ounces spaghetti, broken
- 2-3 cups rotisserie chicken, shredded
Instructions
Sauté aromatics:
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the carrots, onions, celery, and garlic. Sauté for 5 minutes or until the vegetables are softened.
Cook the soup:
- Add the seasonings, broth, and water to the pot. Bring the soup to a boil, reduce the heat, and simmer for 15 minutes.
- Stir in the spaghetti and shredded chicken. Cook for 10 minutes or until the pasta is tender.
Betty says
This chicken spaghetti soup was delish! I’d never thought to use spaghetti noodles in soup before, but it’s what we had so I tried your recipe and we loved it.
Jenn says
My whole family loved this chicken spaghetti soup! Yum
Amy says
I’ve been trying all your rotisserie chicken recipes and thye turned out amazing… I’ll make this soup tonight!