Rotisserie Chicken Noodle Soup

I threw this soup together for dinner last night and it turned out really well.  I've made on-the-fly chicken noodle soup in the past but this is the only recipe that I felt was worth sharing.  It tastes even better the next day for lunch!

Recipe
2 C. rotisserie chicken, white meat, no skin, cut into small bite-size pieces
2 C. cooked penne pasta (I used Trader Joe's high fiber penne)
3 C. chopped carrot, celery & onion (I used about 1 1/2 C. carrot, 1/2 C. onion and 1 C. celery to total 3 C.)
12 C. fat free chicken broth (I used Swanson's)
1 large garlic clove, minced
1 Tbsp olive oil
~1/8 tsp crushed red pepper flakes (2-3 shakes of the container)
4-5 grinds of fresh black pepper

Add olive oil to dutch oven and heat over medium.  Add carrot, celery and onion and cook until onion is translucent and carrots/celery are slightly soft.  (Meanwhile, bring a pot of water to a boil for the penne, and cook penne according to package directions).  Add garlic and cook for a minute or two.  Add chicken broth and spices and bring to a boil.  Turn heat down to low, add rotisserie chicken, and simmer for 15-20 minutes.  Add penne just before serving.

Comments
 - You could cook the penne right in the soup pot but I prefer to cook it separately so that it doesn't get too soggy, and so that the pasta starch doesn't cloud the broth.
 - In the past I've made chicken noodle soup that uses sage, rosemary, thyme, oregano, etc. and I've found that those herbs can really overpower the soup.  This time I just added pepper which gave the broth a hint of spice.

Rating
5/5

WW PointsPlus
4 (makes 6 servings)