Rotisserie Chicken Noodle Soup
This short-cut chicken noodle soup is a nutrient-dense, quick cooking alternative to the classic. Rememebr, to shred your rotisserie chicken while it's still warm to keep things super easy.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, (chopped)
- 3 carrots, (peeled and cut into bite-sized pieces)
- 2 celery ribs, (cut into half moons)
- 3 cloves garlic, (chopped)
- 1 teaspoon poultry seasoning,
- 8 cups chicken bone broth (or chicken stock)
- 4 cups shredded rotisserie chicken
- 3 tablespoons fresh chopped dill
- 2 cups cooked egg noodles
- sea salt and pepper to taste
Instructions
- 1
Cook noodles according to the package and set aside.
- 2
Place a large pot over medium heat and heat olive oil. Add the onion with a fat pinch of salt. Cook for 5 minutes or until onions are fragrant and translucent.
- 3
Add in garlic, carrots, celery, and poultry seasoning and allow to cook for 5-6 minutes or until the vegetables are softened but not browned.
- 4
Pour in the chicken stock and season with salt and pepper. Bring everything to a boil and then reduce down to a simmer.
- 5
Add in shredded chicken and continue to simmer for another ten minutes. Adjust seasonings as needed and finish with fresh chopped dill.
- 6
You can add the cooked right to the pot before serving or in the bottom of each bowl of you don’t think you will finish all of the soup. If you store the soup with the noodles in it they will get soggy, this is why I prefer to cook them on the side and add them at the end.