rotisserie chicken noodle soup

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Rotisserie Chicken Noodle Soup

Chicken

Rotisserie Chicken Noodle Soup

This chicken noodle soup with rotisserie chicken is perfect for a cold day or as a get-well meal for a sick little one.

Ingredients

1 tablespoon olive oil
1 pound carrots, sliced diagonally
1 cup chopped celery
½ medium yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon italian seasoning
½ teaspoon seasoned salt
salt and ground black pepper to taste
2 cloves garlic, minced
4 cups chicken broth, or to taste
1 (8 ounce) package extra-wide egg noodles
1 cooked rotisserie chicken - skinned, boned, and meat shredded

Directions

Heat oil into a Dutch oven over medium-high heat. Add carrots, celery, onion, oregano, Italian seasoning, both salts, and pepper; cook and stir until vegetables have softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.
Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.

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