Classic Chicken Noodle Soup made easier with the help of a rotisserie chicken or your leftover sunday chicken! So much flavor in so little time, this is fantastic for weeknight dinners.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner, lunch
Cuisine: American
Keyword: chicken noodle soup, rotisserie chicken
Servings: 5
Calories: 264kcal
Author: Kellie
Cost: $8
Equipment
stock pot
Ingredients
2tablespoonsolive oil
1large vidalia oniondiced
2large carrotssmall diced
1large celery stalkdiced
3garlic clovesminced
1 1/2cupshredded rotisserie chicken breast
5cupschicken stockhomemade or store bought
1tablespoonfresh chopped thyme
1tablespoonfresh chopped parsley
1cupbroad uncooked egg noodles
kosher salt and fresh ground pepperto taste
Instructions
In a large stock pot, heat the olive oil over med-high heat.
Add the onions and cook until softened. Add the carrots and celery and continue to cook until soft.
Stir in the garlic and cook for an additional minute.
Add the cooked chicken to the pot and stir to combine.
Add the chicken stock, herbs, salt and pepper and allow the mixture to come to a boil.
Turn down the heat to low and add the noodles Simmer for 10 minutes or until the noodles are al dente.
Season with salt and pepper to taste.
Serve immediately or transfer to airtight containers and freeze for up to 3 months.