This post is sponsored by Mueller’s® Pasta. The opinions and text are all mine.
There’s nothing like taking leftovers and turning them into soup to make your family (or even yourself) feel like they’re getting something new. That’s what I did here with this Chipotle Chicken Noodle Soup recipe. I love a good chicken noodle soup (especially with homemade chicken broth) but for this Fall, I wanted to change it up a little bit with the addition of chipotle. I’ve enjoyed using chipotle for years but it isn’t typically used to season chicken soup, so this post is making something new that I think you’ll find delicious.
Soup is one of the easiest things to whip up for a quick dinner. Take some leftover meat, add some broth, a little mirepoix (carrot, onion, and celery), a starch, and voila, you’re ready for dinner. I’m a big believer in keeping dinner simple and low on waste, and this satisfies that perfectly.
Also, if you remember in this post, soup is always better the next day. So when you get cracking on this recipe, go ahead and plan on eating this for lunch the next day because the flavor will be even more rich and delicious.
This version of chicken noodle soup uses chipotle to give it a smokey, spicy flavor that will wake up any taste bud that doesn’t know what the fall season is all about. Plus I added a little cream cheese for a creamy, tangy swirl of coziness.
When it comes to adding a touch of heartiness, you need a good starch to soak up some of the broth. A chicken noodle soup wouldn’t be complete without the noodle, and a macaroni noodle is the most fun in soup since the hollow center enables you to soak up more sauce in each bite.
My go-to elbow macaroni is from Mueller’s Pasta since I can count on them to use real, simple ingredients without fillers or preservatives in every box (I picked mine up at Kroger). When you’re making soup, it’s important to have a noodle that delivers consistent quality and taste, meaning I can recreate this recipe and count on it to be just as delicious every time.
If you’re looking for a way to zhush up your chicken noodle soup this season, I hope you’ll give this hearty take a try!
An easy way to zhush up your chicken noodle with a little smokey flavor from chipotle.
- 1 medium onion diced
- 4 large carrots diced
- 4 celery stalks diced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 2 qts low sodium chicken broth
- 1/4 cup cream cheese
- 1-2 whole chipotles in adobe sauce sliced
- 2 large leftover chicken breasts shredded
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp dried marjoram
- 2 bay leaves
- salt and pepper to taste
- 8 oz Mueller's Elbow Macaroni Pasta
In a dutch oven, add onion, carrot, celery, garlic, and olive oil over medium-high heat. Saute until veggies have softened. Once soft, add your tomato paste and cook just until the paste is fragrant.
Pour your chicken broth into the pan and stir thoroughly. Once the chicken broth has warmed up, add your cream cheese and stir until dissolved. Add your chipotles and stir.
Add the remainder of the ingredients except for the pasta into the pot, and let simmer for 20 minutes over low heat with the lid on.
With the last remaining 10 minutes, add your Meuller's Elbow Pasta to the broth and continue to simmer and cook until pasta has soaked up liquid and is cooked thoroughly.
Serve immediately, or store and eat the next day.