I add the rotini after the chicken is cooked, cooled and set aside. Once the noodles are done, I add the cubed chicken back in the broth and season according to taste.
Warning: this takes a long time to cool for the freezer. After serving the soup to my family I allow it to stand at room temperature for two hours, giving it an occasional stir. Once the stock pot is cool to the touch, I put in the fridge overnight before pouring the soup with a measuring cup while stabilized in a large glass measuring cup. See a tutorial here.
This recipe makes a huge stock pot full, probably enough to serve 12 or more, depending on the size of the bowls and accompaniments. We love to serve soup on Christmas eve or New Years eve. This would be the perfect variety as well as a hearty chili for our families. We also like Artisan bread and dipping sauce like Carrabbaas.
- 6 boneless, skinless chicken breasts
- 4 quarts water
- 1 large onion, quartered
- 4 celery stalks, sliced in 1/2″ slices
- 3 garlic cloves, smashed
- 2 bay leaves, optional
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pound whole wheat rotini
- 1 teaspoon thyme
- Bring all ingredients to ab oil in a large Dutch oven or stock pot.
- Cover, reduce heat, and simmer thirty minutes or until chicken pierced is no longer pink and juices run clear. (Do not over cook)
- Remove chicken and cool slightly, cube, set aside.
- Remove onions, bay leaf and garlic cloves with a slotted spoon. Spoon scum off the top of broth
- Bring broth back to a boil and add rotoni. Cook according to directed time.
- Add cubed chicken and season to taste with additional salt, pepper and thyme.
- Cool and freeze leftovers according to the freezing soup tutorial.
This recipe also works well with my Italian Sticky Chicken leftovers as well as leftover turkey. Rethink leftovers and make it a soup night with grilled cheese, homemade bread or cheese and crackers. It will warm your family and keep warming them if you freeze your leftovers!
What’s your favorite way to make chicken noodle soup?