This creamy rotisserie chicken pasta soup is so delicious! My first time cooking this soup was with a purpose to clean out my fridge but it turned out so delicious, that my girlfriend’s family wanted more and must learn how to make for their family.
- Total prep and cook time: 30 minutes
- Serving: 6-quart pot
- 1 “Traditional” rotisserie chicken from Walmart
- 1 34 oz carton of Swanson’s chicken broth
- 1 14 oz can Cream of Chicken
- 1 14 oz can Cream of Mushroom
- 4 cups of pasta (large shells)
- any 2 bags (10 oz) frozen vegetables
- 2 liter or about 2 quart water
- 1 Tbsp salt
- 1/2 Tbsp sugar
- 7 Tbsp cornstarch + 2/3 cup water
- black pepper to taste
- I used 1 bag of 10 oz frozen yellow and white corn and 1 bag of 10 oz mixed vegetables (not the mixed stir fry vegetables).
- I found 2 cans of Cream of Chicken & Mushroom combined.
- I used four cups of large sea shells pasta. Any more would be too thick. If you prefer more vegetables, replace one cup of pasta per bag of 10 oz vegetables.
- If using the 33% less sodium chicken broth, use 1 Tbsp of salt. If using regular chicken broth, use less salt.
1.. Shred the rotisserie chicken meat. Reserve the rotisserie dressing.
2. In a 6-quart pot, bring the water to a boil on high heat. Add in the frozen vegetables, chicken broth, and cream of chicken and mushroom. Then add in the rotisserie dressing, the shredded meat, and FOUR cups of pasta (large shells).
3. Close the pot with a lid and reduce heat to medium low just enough for the soup to boil lightly. Cook until the pasta is cooked which takes about 15 to 20 minutes.
4. Just before turning off the stove, drizzle the cornstarch and water mixture in while stirring the soup slowly to thicken up the soup. Serve and enjoy!