Description
A quick and easy comfort food soup made with rotisserie chicken, fresh vegetables, and hearty egg noodles.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced into rounds
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 2 cups egg noodles (or preferred pasta)
- 3–4 cups shredded rotisserie chicken
- Juice of ½ lemon (optional)
- Fresh parsley, chopped, for garnish
- Optional Add-ins: 1 cup corn or peas, pinch of chili flakes, quinoa or rice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and diced celery. Cook for about 5–7 minutes until the vegetables soften.
- Stir in the minced garlic and cook for 1 minute more.
- Pour in the chicken broth and add the bay leaves and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in the egg noodles and let cook until just tender, about 6–8 minutes.
- Add in the shredded rotisserie chicken and cook for another 2–3 minutes until everything is heated through.
- Season with salt and pepper to taste. If you like, add in the lemon juice for extra flavor.
- Garnish with fresh parsley and serve hot!
Notes
For a richer flavor, consider adding a splash of soy sauce or Worcestershire sauce. This soup is great for meal prep – make a big batch and enjoy it throughout the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American