Rotisserie Chicken Spaghetti Soup
This chicken spaghetti soup is a cozy, family-friendly dinner made with rotisserie chicken and pantry staples that always hits the spot.
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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.
Nutrition
Serving: 1 serving | Calories: 315kcal | Carbohydrates: 37g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 264mg | Potassium: 590mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6809IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg
