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
- olive oil: 1 Tbsp
- carrots, sliced diagonally: 1 pound
- celery: 1 cup (chopped)
- medium yellow onion: 0.5 piece (chopped)
- oregano: 1 tsp (dried)
- italian seasoning: 1 tsp
- seasoned salt: 0.5 tsp
- salt and ground black pepper: (to taste)
- garlic: 2 clove (minced)
- chicken broth: 4 cups (to taste)
- extra-wide egg noodles: 1 pack (8 ounce pack)
- rotisserie chicken - skinned, boned, and meat: 1 piece (shredded, cooked)
Metric Conversion
Stages of cooking
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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.
