Is there anything that Chicken Noodle Soup can’t cure? It’s one of those staples that can satisfy your taste buds and make you feel instantly better with each spoonful. We added a slight twist to this classic soup by adding a touch of rosemary and pipette pasta which cups the warm broth perfectly. The best part? This recipe is quick, easy and so satisfyingly delicious. Is it scratch homemade? No. Does it taste scratch homemade? Oh Yeah.
2 tablespoons butter
¾ cup carrots sliced thin
½ cup yellow onion diced
1 cup celery sliced thin
64 ounces unsalted chicken stock
1 ½ cups uncooked Pipette pasta
2 cups precooked rotisserie chicken, diced 1/2 cubes
1 + 1/2 teaspoon minced fresh rosemary
1/2 teaspoon fresh thyme
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh parsley
In a large soup pot, melt butter over medium heat. Add carrots, onion and celery. Cook until vegetables are soft and onion is translucent, about 10 minutes.
Add chicken stock and bring to a boil. Add pasta and minced rosemary. Lower heat and cover for 8 – 9 minutes or until pasta is al dente.
Add precooked chicken, salt, pepper and parsley. Heat through and serve.