Hearty Rotisserie Chicken Soup with Pasta Shells, Tomatoes, and Zucchini
There’s nothing better than hearty soups during the winter months. When I don’t have time for long simmering stews, I like to turn to this recipe for a super fast soup with lots of flavor. It’s worth using homemade chicken stock, but if you don’t have it on…
1 14-ounce can diced tomatoes, drained (I use Muir Glen)
1 cup pasta shells (small or medium)
1/4 cup minced fresh basil leaves
Salt and ground black pepper
The method
Directions
01
Grated Parmesan cheese, for garnish
02
Heat oil (or chicken fat) over medium-high heat until shimmering. Add onions, carrots, celery, and zucchini; sauté until softened, about 5 minutes. Add thyme and tomatoes and sauté for 1 minute. Add chicken stock and shredded chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add shells and cook until just tender, about 10 minutes. Adjust seasonings, stir in basil, and serve with parmesan cheese on the side.
This surprisingly delicious chicken soup is quick to prepare and requires only a handful of readily available ingredients. I store it I the freezer in individual serving size containers, and just grab on when I need a fast bite.
This surprisingly easy soup from Cook’s Country magazine is streamlined by using a store-bought rotisserie chicken and it delivers all the comfort and flavor one expects from homemade chicken soup. The addition of ginger gives the broth a delicious boost wi…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Hearty Rotisserie Chicken Soup with Pasta Shells, Tomatoes, and Zucchini
Prep
Cook
Yield
There’s nothing better than hearty soups during the winter months. When I don’t have time for long simmering stews, I like to turn to this recipe for a super fast soup with lots of flavor. It’s worth using homemade chicken stock, but if you don’t have it on…
1 14-ounce can diced tomatoes, drained (I use Muir Glen)
1 cup pasta shells (small or medium)
1/4 cup minced fresh basil leaves
Salt and ground black pepper
Cook Like James · The method
Directions
1
Grated Parmesan cheese, for garnish
2
Heat oil (or chicken fat) over medium-high heat until shimmering. Add onions, carrots, celery, and zucchini; sauté until softened, about 5 minutes. Add thyme and tomatoes and sauté for 1 minute. Add chicken stock and shredded chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add shells and cook until just tender, about 10 minutes. Adjust seasonings, stir in basil, and serve with parmesan cheese on the side.
Cook Like James
Hearty Rotisserie Chicken Soup with Pasta Shells, Tomatoes, and Zucchini
Prep
Cook
Yield
There’s nothing better than hearty soups during the winter months. When I don’t have time for long simmering stews, I like to turn to this recipe for a super fast soup with lots of flavor. It’s worth using homemade chicken stock, but if you don’t have it on…
1 14-ounce can diced tomatoes, drained (I use Muir Glen)
1 cup pasta shells (small or medium)
1/4 cup minced fresh basil leaves
Salt and ground black pepper
Directions
1
Grated Parmesan cheese, for garnish
2
Heat oil (or chicken fat) over medium-high heat until shimmering. Add onions, carrots, celery, and zucchini; sauté until softened, about 5 minutes. Add thyme and tomatoes and sauté for 1 minute. Add chicken stock and shredded chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add shells and cook until just tender, about 10 minutes. Adjust seasonings, stir in basil, and serve with parmesan cheese on the side.
