Rotisserie Chicken Noodle Soup

Name: Rotisserie Chicken Noodle Soup
Total time: 30 min
Yield: 6 Servings
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 to taste; 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

Cost $12, save $10

Source: Recommended by CookPal

30 Min
6 Servings
$12

Rotisserie Chicken Noodle Soup

Cost $12, save $10

Source: Recommended by CookPal

30 Min
6 Servings
$12

INGREDIENTS

Main 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 to taste
- 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

STEPS

Heat olive oil in a Dutch oven over medium-high heat. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and ground black pepper. Cook and stir until vegetables have softened, about 6 to 8 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chicken broth and bring to a boil.

Add egg noodles and cook for about 5 minutes.

Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, about 2 to 3 minutes.

NUTRIENTS

Per 1 serving

🔥

360

Calories

29
Protein
37
Carbs
10
Fats

💡 Use low-sodium chicken broth if you want to reduce the sodium content.For added flavor, sprinkle freshly chopped parsley or cilantro before serving.Leftover soup can be stored in the refrigerator for up to 3 days.