Rotisserie Chicken Noodle Soup
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.
Servings: 5
Cost: $8
Equipment
- stock pot
Ingredients
- 2 tablespoons olive oil
- 1 large vidalia onion diced
- 2 large carrots small diced
- 1 large celery stalk diced
- 3 garlic cloves minced
- 1 1/2 cup shredded rotisserie chicken breast
- 5 cups chicken stock homemade or store bought
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped parsley
- 1 cup broad uncooked egg noodles
- kosher salt and fresh ground pepper to 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.
Nutrition
Calories: 264kcal | Carbohydrates: 22g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 518mg | Potassium: 588mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4246IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg