Rotisserie Chicken Noodle Soup

Rotisserie Chicken Noodle Soup

from southernliving.com
Entree
30 min
6 servings

Rotisserie Chicken Noodle Soup has a major shortcut built in. Ready in just 30 minutes, this chicken noodle soup is perfect for cold days.

Ingredients

  • 2 tablespoonsextra-virgin olive oil
  • 1medium-size (9 oz.) yellow onion, chopped (about 2 cups)
  • 3 mediumcarrots, thinly sliced (about 1 cup)
  • 2 largecelery stalks, chopped (about 1 cup)
  • 2 largegarlic cloves, minced (about 1 tbsp.)
  • 1rotisserie chicken, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken)
  • 8 cupslower-sodium chicken broth
  • 1 teaspoonitalian seasoning
  • ½ teaspoonkosher salt
  • ¼ teaspoonblack pepper
  • 2 cupsuncooked wide egg noodles
  • chopped fresh flat-leaf parsley

Directions

  1. 1

    Cook mirepoix: Heat oil in a large Dutch oven over medium-high. Add onion, carrots, celery, and garlic to Dutch oven; cook, stirring often, until vegetables are just soft, about 8 minutes.

  2. 2

    Stir in chicken and broth: Stir in chicken, broth, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to medium, and gently boil 6 minutes.

  3. 3

    Add noodles: Add noodles to Dutch oven.

  4. 4

    Simmer: Reduce heat to medium-low, and cook until noodles are tender, about 6 minutes. Garnish with chopped parsley.