Description
A comforting and quick rotisserie chicken noodle soup recipe, perfect for a weeknight meal.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups shredded cooked rotisserie chicken (skin removed, bones discarded)
- 4 oz egg noodles
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, then stir in the shredded rotisserie chicken, egg noodles, dried thyme, and dried parsley.
- Continue to simmer for 10-12 minutes, or until the egg noodles are tender.
- Season the soup with salt and black pepper to taste.
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley if desired. Serve immediately.
Notes
- Using pre-cooked rotisserie chicken significantly reduces the cooking time for this soup.
- Feel free to add other vegetables like peas or corn.
- For a richer flavor, you can use homemade chicken broth.