Chicken · 30 min
Rotisserie Chicken Noodle Soup with Vegetables, Cilantro & Lime
- 30 min
- 2–6 servings
- 540 kcal / serving
A light, bright noodle soup with shredded rotisserie chicken, vegetables, cilantro, and lime in a savory broth. It comes together quickly for weeknights and yields a comforting bowlsful.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- 1 stickcelery
- 32 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 1 clovegarlic
- ½lime
- 2 ozpenne pasta
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- ½ mediumyellow onion
- 1 mediumzucchini squash
- carrots
- limes
- yellow onions
From the pantry: chili powder, extra virgin olive oil, oregano, dried, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
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Produce
- 1 mediumcarrot
- 1 stickcelery
- ½ small bunchcilantro
- 1 clovegarlic
- ½lime
- ½ mediumyellow onion
- 1 mediumzucchini squash
- carrots
- limes
- yellow onions
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Pantry & dry goods
- 32 fl ozchicken or vegetable broth
- 2 ozpenne pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 32 fl oz | 64 fl oz | 96 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | ½ | 1 | |
| penne pasta | 2 oz | 4 oz | 6 oz |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chicken |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 1 medium | 2 medium | 3 medium |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Shred the chicken from the skin and bones, then set the meat aside in a small bowl.
- Prep the vegetables: dice the onion, mince the garlic, and slice the carrot, celery, and zucchini; place them in a mixing bowl together with the cilantro stems removed.
- Warm a medium saucepan over medium-high heat, then add a little oil.
- To the pan, add the onion, garlic, carrot, celery, and zucchini along with chili powder, oregano, and salt. Sauté until the vegetables begin to soften, about 3 minutes.
- Cut the lime into wedges and set aside for serving.
- Shave the cilantro leaves from the stems and mince the leaves; set aside.
- Pour in the broth and add the penne pasta along with the shredded chicken. Bring to a boil, then reduce to a simmer and cook until the vegetables and pasta are tender, about 8 minutes.
- Stir in the cilantro and adjust seasoning if needed.
- Divide the soup into bowls and serve with lime wedges on the side.
Two tips
- Prep ahead: shred the chicken and chop vegetables in advance, then refrigerate separately.
- Leftovers can be refrigerated for up to 3 days; reheat gently. Penne may be swapped for any similar short pasta if needed.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 52 g
- Carbs
- 39 g
- Fat
- 22 g
- Fiber
- 5 g
- Sodium
- 666 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.