Rotisserie Chicken Noodle Soup
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
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Instructions
- 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.
Source
Original recipe: View Original