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Wagon Wheel Chicken Soup, photographed on white marble in the A More Perfect Supper kitchen

Wagon Wheel Chicken Soup

A classic, comforting chicken noodle soup made fast with rotisserie chicken and fun wagon wheel pasta. Bright, herby, and deeply satisfying on any night of the week.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 Servings
Course: Soups
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 1 store-bought rotisserie chicken shredded (skin and bones removed)
  • 2 tablespoons olive oil or butter
  • 1 medium onion diced
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 2 cups water (optional for more broth); optional
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups wagon wheel pasta
  • Juice of 1/2 lemon (optional) optional

Method
 

  1. Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes, stirring occasionally, until vegetables begin to soften.
  2. Add garlic, thyme, parsley, oregano, and bay leaf. Cook 30 seconds until fragrant.
  3. Pour in chicken broth and water if using. Bring to a gentle boil, then reduce heat and simmer 10 minutes.
  4. Add wagon wheel pasta and cook 8 to 10 minutes until tender.
  5. Add shredded rotisserie chicken and simmer 5 minutes until warmed through.
  6. Remove bay leaf. Taste and adjust seasoning with salt and pepper. Finish with a squeeze of lemon if desired.
  7. Ladle into bowls and garnish with extra parsley.