Ok, it's REALLY cold outside! Even though we are in Phoenix, we went from summer weather in the low 90's to fall weather in the upper 60's. But it's getting to the mid 30's at night!! Cold weather means it's time to pull out the soup recipes! I'm dedicating this recipe for all my friends and family in the state of Tennessee. They have had a really early winter and it's really cold there!
I make this recipe gluten Free by using Gluten Free noodles and Gluten Free chicken broth. I do not advise using rice noodles for this one because they turn to mush sitting in the broth. Ronzoni Gluten Free Pasta is the best pasta I have found for making soups.
This recipe is packed full of vegetables and has a fantastic taste. I love the fact that this recipe calls for rotisserie chicken. It saves you a lot of time in the kitchen and it tastes really good! I hope this recipe helps you stay good and warm this fall and winter season! Enjoy!
I make this recipe gluten Free by using Gluten Free noodles and Gluten Free chicken broth. I do not advise using rice noodles for this one because they turn to mush sitting in the broth. Ronzoni Gluten Free Pasta is the best pasta I have found for making soups.
This recipe is packed full of vegetables and has a fantastic taste. I love the fact that this recipe calls for rotisserie chicken. It saves you a lot of time in the kitchen and it tastes really good! I hope this recipe helps you stay good and warm this fall and winter season! Enjoy!
Ingredients:
- 2 boxes (32 oz. each reduced-sodium chicken broth)
- 4 sprigs fresh thyme
- 1 onion
- 2 carrots
- 1 yellow squash
- ½ bunch asparagus
- 1 zucchini
- ¼ lb penne pasta (If you are going gluten free, Ronzoni Gluten Free Pasta is fantastic!)
- 1 Rotisserie Chicken (already cooked)
- ½ tsp. salt
- 1/4 tsp. black pepper
Directions:
In a large sauce pot, combine the chicken broth and 4 springs of fresh thyme. Turn to medium heat and let simmer.
Meanwhile, mince the onion, slice the carrots, dice the squash, cut the zucchini into long thin slices and and chop the ends of the asparagus off.
In a separate pot, bring water to a boil and cook the penne pasta. While the pasta is cooking, shred your Rotisserie Chicken.
Add the salt, pepper, onion and carrots to the chicken broth. Once the onion and carrots are tender, add the squash, asparagus, zucchini, shredded chicken and the penne pasta. Reduce the heat to low.
Let cook for 10 minutes. Remove the fresh thyme sprigs. Add freshly chopped chives and parsley. Season with additional salt, pepper and lemon juice, if desired. Refrigerate any leftovers.
In a large sauce pot, combine the chicken broth and 4 springs of fresh thyme. Turn to medium heat and let simmer.
Meanwhile, mince the onion, slice the carrots, dice the squash, cut the zucchini into long thin slices and and chop the ends of the asparagus off.
In a separate pot, bring water to a boil and cook the penne pasta. While the pasta is cooking, shred your Rotisserie Chicken.
Add the salt, pepper, onion and carrots to the chicken broth. Once the onion and carrots are tender, add the squash, asparagus, zucchini, shredded chicken and the penne pasta. Reduce the heat to low.
Let cook for 10 minutes. Remove the fresh thyme sprigs. Add freshly chopped chives and parsley. Season with additional salt, pepper and lemon juice, if desired. Refrigerate any leftovers.
