Rotisserie Chicken Noodle Soup recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Ingredients

1 tablespoon olive oil
1 pound carrots, sliced diagonally
1 cup chopped celery
½ medium yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon seasoned salt
salt and ground black pepper to taste
2 cloves garlic, minced
4 cups chicken broth, or to taste
1 (8 ounce) package extra-wide egg noodles
1 cooked rotisserie chicken - skinned, boned, and meat shredded

Nutrition Info

359.5 calories
carbohydrate: 36.9 g
cholesterol: 99.5 mg
fat: 10.3 g
fiber: 4 g
protein: 28.5 g
saturatedFat: 2.4 g
servingSize: -
sodium: 1018.9 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.

  2. Add chicken broth and bring to a boil. Add egg noodles, cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.

Recipe Yield

6 servings

Recipe Note

A hearty chicken noodle soup perfect for a cold day or a sick little one.

Do you like the recipe? Share this tasty recipe!