Rotisserie Chicken Noodle Soup
A quick chicken noodle soup made with shredded rotisserie chicken, vegetables, broth and egg noodles.
Ingredients
Main Ingredients
- 1 tbsp olive oil or butter
- 1 medium yellow onion diced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 2 cups wide egg noodles about 3 oz
- 2 cups shredded rotisserie chicken skin removed
- salt and black pepper to taste
- chopped fresh parsley for serving
Instructions
Cooking
- Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 minutes until softened.
- Stir in the garlic and thyme and cook for 1 minute.
- Pour in the broth, add the bay leaf, and bring to a simmer. Cook for 5 minutes.
- Stir in the egg noodles and cook until just tender, following the package time, usually 6 to 8 minutes.
- Stir in the shredded chicken during the last 2 to 3 minutes, just to heat it through.
- Remove the bay leaf, taste, and adjust the salt and pepper. Top with parsley.
Notes
For leftovers, cook and store the noodles separately so they do not soak up the broth. Reheat to 165°F. Nutrition values are an estimate calculated from the ingredients and will vary.