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Chicken and Risoni Soup Plated

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
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Course: Dinner, Main Course, Soup, Supper
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

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.

Equipment

  • Dutch Oven

Method
 

  1. 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.
    Rotisserie Chicken and Risoni Soup Mirepoix Cooking
  2. Add remaining ingredients. Simmer 45 minutes to 1 hour and serve.
    Rotisserie Chicken and Risoni Soup Finished in Pot

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.