Italian-Style Rotisserie-Chicken Noodle Soup with Green Beans

italian style rotisserie chicken noodle soup with green beans
  • 4Servings


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 ribs celery with leafy tops, chopped
  • 1 small cubanelle or green bell pepper, chopped
  • 1 red finger chile pepper -- halved, seeded and thinly sliced
  • 2 large cloves garlic, chopped
  • Salt
  • Pepper
  • 6 cups chicken stock
  • 1 can (15 oz.) diced tomatoes
  • A piece of Parmigiano-Reggiano rind (optional)
  • 1/4 - 1/3 pound (a couple of handfuls) fresh green beans or haricots verts (skinny green beans), trimmed and cut into thirds on an angle
  • 1/4 - 1/3 pound (depending on how noodly you like your soup) dry egg pasta, such as tagliatelle, broken into irregular pieces
  • 1 small rotisserie chicken meat pulled into bite-size pieces, skin and bones discarded
  • A fat handful fresh basil, torn


In a soup pot, heat the oil, two turns of the pan, over medium-high. Add the onion, celery, peppers and garlic; season with salt and pepper. Cook, stirring occasionally, until softened, 7 to 8 minutes. Stir in the stock, tomatoes, and the Parmesan rind, if using. Bring to a boil. Add the green beans and pasta; cook at a low rolling boil until the noodles are al dente and the beans are crisp-tender, about 5 minutes. Remove from the heat, add the chicken, and stir until warmed through, about 3 minutes. Discard the Parmesan rind, if using. Stir in the basil. (For a brothier soup, add a couple of cups of water with the chicken stock.)