Description
Warm and comforting, this quick chicken noodle soup is made with rotisserie chicken and fresh vegetables, perfect for a cozy meal any day of the week.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- Freshly cracked pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Shred the rotisserie chicken into bite-sized pieces.
- In a large pot over medium heat, drizzle with 2 tablespoons olive oil, then sauté onion, carrots, celery, and garlic until softened (about 5 minutes).
- Add the chicken broth and bring to a simmer.
- Stir in the egg noodles and cook according to package instructions until al dente (6-8 minutes).
- Add the shredded rotisserie chicken, thyme, and pepper; stir well and heat through (about 3-5 minutes).
- Taste and adjust seasoning as needed. Serve hot, garnished with parsley if desired.
Notes
- For added fiber, consider using whole wheat egg noodles.
- Feel free to add other vegetables like peas or spinach for extra nutrients.
- Store leftover soup in an airtight container in the fridge for up to three days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg