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Chipotle Chicken Noodle Soup

An easy way to zhush up your chicken noodle with a little smokey flavor from chipotle.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 day 30 minutes
Servings -9

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve immediately, or store and eat the next day.