Description
A comforting chicken noodle soup made with shredded rotisserie chicken and fresh vegetables.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 6 cups chicken broth
- 2 cups egg noodles
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice (optional for brightness)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until slightly soft.
- Add the minced garlic and cook for 30 seconds (stir so it does not burn).
- Pour in the chicken broth and add salt, pepper, and thyme. Bring the soup to a gentle boil.
- Add the egg noodles and cook according to the package instructions, usually about 6 to 8 minutes.
- Stir in the shredded rotisserie chicken and let it warm for about 3 minutes.
- Add parsley and lemon juice. Stir gently and taste the soup (adjust seasoning if needed).
- Serve hot with fresh herbs on top.
Notes
- You can use any pasta instead of egg noodles if needed.
- Fresh herbs can replace dried herbs for stronger flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg