Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté the onion, carrots, and celery in olive oil for 5-7 minutes until softened. Add garlic and cook for an additional minute.
- Pour in the chicken broth; add bay leaf and seasonings. Bring to a boil.
- Add egg noodles and cook according to package instructions (6-8 minutes).
- Stir in shredded rotisserie chicken and heat through for about 2-3 minutes.
- Remove bay leaf before serving; adjust seasoning if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 3g
- Sodium: 860mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg