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Description
A comforting and quick chicken noodle soup made with rotisserie chicken, perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1.5 cups shredded rotisserie chicken
- 6 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Pour in chicken broth and add thyme, rosemary, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 10 minutes to allow flavors to meld.
- Add shredded rotisserie chicken and egg noodles. Cook according to noodle package directions, usually 8-10 minutes, until noodles are tender.
- Remove the bay leaf. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use homemade chicken broth.
- Feel free to add other vegetables like peas or corn.
- This soup is great for meal prep; store in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg