Chicken And Shells Soup
Chicken and shells soup is a delicious and hearty soup made with cubed rotisserie chicken, sautéed vegetables and tiny pasta shells cooked in a flavor broth.
Ingredients
- Rotisserie Chicken, cubed
- 2 Tbs Butter
- 2 Tbs Olive Oil
- 3 Sticks Carrot, diced into small pieces
- 1 large Onion, diced into small pieces
- 2-3 ribs Celery, diced into small pieces
- 3 cloves Garlic
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- 8 cups Chicken Broth (feel free to add more at the end to thin the soup out if the pasta absorbs too much)
- Salt and Pepper to taste
- 1 tbs Garlic Powder
- 1 pound Soup Shells Pasta
Instructions
- In a large pot, heat the butter and olive oil over medium high heat and add the chopped carrots, celery and onion. Season them with salt and pepper and sauté the vegetables until they are soft. This should take about 7-10 minutes.
- Add the minced garlic, fresh thyme and rosemary. Stir them into the vegetables and sauté them for 2 more minutes.
- Stir in the chicken broth and add in the cubed chicken. Raise the heat to medium high.
- Next, once the broth comes to a gentle boil, stir in the soup shells. Turn the heat to medium low and let the pasta cook in the broth.
- Once the pasta is cooked, season it with salt, pepper and garlic powder and remove the rosemary and thyme sprigs.
- Serve warm and enjoy!