Rotisserie Chicken and Risoni Soup
An ode to traditional chicken noodle soup but with a clutch substitution of Trader Joe's Risoni in place of egg noodles
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.
Notes
Celery and Carrots: We left part of our celery and carrots in a larger size because the mirepoix is the backbone of the soup but we like some of the larger versions of these vegetables as part of the actual soup. User's choice.