rotisserie chicken noodle soup
This quick and easy rotisserie chicken noodle soup has plenty of healthy vegetables, tender egg noodles, and a perfect blend of spices. Preparing takes less than 30 minutes, making it doable on busy weeknights.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 3 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 6 cups low sodium chicken broth
- 2 1/2 cups egg noodles
- 2 1/2 cups diced rotisserie chicken
- freshly chopped parsley, thyme, or rosemary garnish
- salt and black pepper, to taste
How To Make rotisserie chicken noodle soup
-
Step 1Heat olive oil in a large Dutch oven over medium-low heat. Add the onions, celery, and carrots. Cook until the onions and celery are soft, stirring frequently.
-
Step 2Reduce the heat to low and add the garlic, thyme, rosemary, black pepper, and nutmeg. Cook for 1 minute while stirring
-
Step 3Add the chicken broth and bring the mixture to a gentle boil. Boil for 5-7 minutes.
-
Step 4Add the egg noodles and gently boil for 5-7 minutes or until the carrots and egg noodles are tender.
-
Step 5Stir in the chicken to warm. Garnish with chopped fresh herbs. Season with salt and black pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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