Description
Warm and comforting chicken noodle soup made from rotisserie chicken.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened.
- Add garlic and cook for an additional minute.
- Pour in chicken broth along with bay leaf, thyme, parsley, salt, and pepper. Bring to a boil.
- Add egg noodles and cook according to package instructions (about 6-8 minutes) until al dente.
- Stir in shredded chicken and heat through for about 2-3 minutes.
- Remove bay leaf and adjust seasoning if needed. Serve hot with fresh parsley garnish.
Notes
- For extra flavor, consider adding a splash of lemon juice before serving.
- Leftovers can be stored in the fridge and reheated, but the noodles may absorb some of the broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg