Description
A comforting bowl of creamy chicken noodle soup with rotisserie chicken, egg noodles, and classic vegetables, perfect for chilly nights.
Ingredients
- 1 rotisserie chicken, shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the 2 tablespoons of olive oil over medium heat in a large pot.
- Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are tender, about 5–7 minutes.
- Pour in the 8 cups of chicken broth and bring to a boil.
- Toss in the 2 cups of egg noodles and cook until al dente according to package instructions.
- Stir in the shredded rotisserie chicken and 1 cup heavy cream, mixing well.
- Season with salt and pepper to taste. Let it simmer for another 5–10 minutes before serving.
- Ladle into bowls and garnish with chopped fresh parsley.
Notes
Serve with crusty bread or a simple green salad. Adjust seasoning to taste and store noodles separately from broth for ideal texture in leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American