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
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1 tablespoon olive oil
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1 pound carrots, sliced diagonally
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1 cup chopped celery
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½ medium yellow onion, chopped
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1 teaspoon dried oregano
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1 teaspoon Italian seasoning
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½ teaspoon seasoned salt
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salt and ground black pepper to taste
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2 cloves garlic, minced
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4 cups chicken broth, or to taste
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1 (8 ounce) package extra-wide egg noodles
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1 cooked rotisserie chicken - skinned, boned, and meat shredded
Instructions
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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.
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Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.
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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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