It’s that time of year where colds and other funk are going around. We all know the perfect cure when you’re feeling down and out is a classic chicken noodle soup. It’s practically undefeated in helping to turn the corner and start feeling better again. Well, what happens when you reach for those wonderful egg noodles and you’re fresh out? You grab the next best thing – and, honestly, there was no drop off with using some trusty Trader Joe’s Risoni to make this Rotisserie Chicken and Risoni Soup!
Risoni, otherwise known as orzo, is a wonderful mini pasta that subs in just as well. The Trader Joe’s version is made with chickpeas and lentils, so if you’re gluten free this makes a great alternative anyway. Also, we often have rotisserie chicken in the fridge which makes whipping up a soup about as easy as it gets. If you’re feeling a little under the weather or just want a tasty soup follow along.
Preparation: Chicken and Risoni Soup
Even not feeling well we found the energy to take photos. That may be a whole different sickness 😀
As always, gather up your ingredients to make life easy. Prep the ingredients and pull the chicken. We added some frozen sweet corn we had from our garden earlier in the year but that’s totally optional (and probably a little unconventional). One additional note, we leave some of our carrots and celery chopped a little larger than the mirepoix we use for the soup base. It’s simply a textural preference that we think improves the soup.
Saute the onion, carrots, and celery for 7- 8 minutes, or until beginning to soften. Then add the garlic and cook for another 1 – 2 minutes, stirring occasionally.
Add the remaining ingredients. Simmer 45 minutes to 1 hour and serve. Seriously, that’s it. Super simple and super tasty. Enjoy!
Equipment: Chicken and Risoni Soup
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven to make our Chicken and Risoni Soup. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
If you liked that, try this…
- Shortcut Chicken and Dumplings
- Thai Coconut Red Curry Chicken
- One Pan Jamaican Jerk Chicken
- Easy Jalfrezi Curry Chicken
- Grilled Marinated Greek Chicken
- Instant Pot Chipotle Chicken Soup
- Cajun 16-Bean Soup with Smoked Sausage
- Ham and White Bean Soup
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Rotisserie Chicken and Risoni Soup
Equipment
- Dutch Oven
Ingredients
- 2 tbsp. Extra Virgin Olive Oil
- 3 Celery Ribs, diced and chopped Divide in half (preferential, see notes)
- 2 Carrots, diced and chopped Same as above
- 1 Yellow or Sweet Onion, diced
- 3 cloves Garlic, diced
- 8 – 10 cups Chicken Stock We used Better than Bouillon
- 2 cups Pulled Rotisserie Chicken Approximation. Not meant to be exact.
- ½ cup Risoni Trader Joe's brand
- 1 cup Frozen Sweet Corn (optional) Optional. We used from the garden.
- 1 tbsp. Fresh Rosemary, chopped
- 1 tsp. Fresh Thyme, stems removed
- 1 Bay Leaf
- Black Pepper, to taste approx. ½ tsp.
- Cayenne Pepper, to taste approx 1/8 tsp.
Instructions
- Saute the onion, carrots, and celery for 7- 8 minutes, or until beginning to soften. Add the garlic and cook for another 1 – 2 minutes, stirring occasionally.
- Add remaining ingredients. Simmer 45 minutes to 1 hour and serve.
Leave a Reply
Your email is safe with us.