Description
A comforting bowl of chicken noodle soup made with rotisserie chicken, fresh vegetables, and egg noodles in a flavorful broth. Perfect for a cozy dinner or as a quick remedy for a chilly day.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 cups shredded rotisserie chicken
- 2 cups egg noodles
- 1 tsp dried thyme
- 1 tsp dried parsley (optional)
- Salt and pepper to taste
Instructions
- Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for about 5 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant. - Prepare the Broth
Pour in chicken broth and bring to a boil. Stir in thyme and season with salt and pepper. - Cook the Noodles
Add egg noodles to the pot and cook according to package directions, about 8 minutes. - Add Chicken and Finish
Stir in shredded rotisserie chicken and parsley (if using). Simmer for 2-3 minutes to heat through. - Serve
Ladle the soup into bowls and serve hot. Garnish with fresh parsley if desired.
Notes
- Use gluten-free noodles or rice for a gluten-free version.
- Substitute rotisserie chicken with leftover roasted chicken or shredded cooked chicken breast.
- Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250