Quick Rotisserie Chicken Noodle Soup
A fast chicken noodle soup built on shredded rotisserie chicken, fresh vegetables, and egg noodles.
Ingredients
Main Ingredients
- 3 cup shredded rotisserie chicken about 1 pound of meat
- 8 cup low-sodium chicken broth
- 2 cup dry egg noodles
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 medium onion diced
- 2 cloves garlic minced
- ½ tsp salt to taste
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, for serving
Instructions
Cooking
- Bring the broth to a boil in a large pot.
- Add the carrots, celery, onion, and garlic and simmer for 5 to 7 minutes, until the vegetables are tender.
- Stir in the egg noodles and cook for 6 to 7 minutes, stirring now and then so they do not stick.
- Add the shredded chicken, salt, and pepper and cook for 2 to 3 minutes, until heated through.
- Ladle into bowls and top with parsley.
Notes
Nutrition is an estimate. Cool leftovers quickly in shallow containers and refrigerate within 2 hours. Reheat to 165 degrees F.