Description
A comforting bowl of chicken noodle soup made with rotisserie chicken, fresh vegetables, and hearty egg noodles, perfect for busy weeknights.
Ingredients
- 1 rotisserie chicken, shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery, and sauté until vegetables are tender.
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles and cook according to package instructions.
- Stir in the shredded rotisserie chicken, thyme, salt, and pepper.
- Let simmer for about 5 minutes until heated through.
- Garnish with fresh parsley if desired, and serve warm.
Notes
Consider using a combination of broth and stock for deeper flavor. Adjust vegetables as desired and enjoy experimenting with spices.
