This chicken noodle soup with rotisserie chicken is perfect for a cold day or as a get-well meal for a sick little one.
Prep Time::25 mins
Cook Time::25 mins
Total Time::50 mins
Servings::6
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.
From the Editor
This is one of our most popular chicken noodle soup recipes of all time — learn more: I Tested Five Popular Chicken Noodle Soup Recipes and the Winner Was Pure Comfort.