A simple chicken noodle soup using shredded rotisserie chicken, broth, noodles, carrots, celery, and onion; ready in about 25 minutes.
KBy kympro
Servings
4
2 tbsp Unsalted butter
1 piece Yellow onion, diced
2 pieces Carrots, peeled and sliced
2 pieces Celery stalks, sliced
3 clove Garlic cloves, minced
8 cup Chicken broth
1 tsp Dried thyme
1 piece Bay leaf
3 cup Wide egg noodles
3 cup Shredded rotisserie chicken
1 tbsp Lemon juice
2 tbsp Fresh parsley, chopped (garnish)
1 tsp Salt
0.5 tsp Black pepper
Calories
720 kcal
Protein
28g
Carbs
41g
Fat
50g
Fiber
4g
Sugar
5g
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Build the Base
1. Melt the butter in a large pot over medium heat. Add the onion, carrots and celery with a pinch of the salt and cook, stirring often, for 5 minutes until the onion turns soft and translucent.
2. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
3 clove Garlic cloves, minced,
1 tsp Dried thyme
Simmer the Soup
3. Pour in the chicken broth, add the bay leaf and bring to a boil over high heat. Reduce to a steady simmer and cook for 5 minutes.
8 cup Chicken broth,
1 piece Bay leaf
4. Add the egg noodles and simmer for 6 to 8 minutes, or according to package directions, until just tender.
3 cup Wide egg noodles
Finish and Serve
5. Stir in the shredded rotisserie chicken and heat through for 2 minutes. Remove the bay leaf, then stir in the lemon juice, remaining salt and the black pepper. Taste and adjust the seasoning.
3 cup Shredded rotisserie chicken,
1 tbsp Lemon juice,
1 tsp Salt,
0.5 tsp Black pepper
6. Ladle into bowls and top with the fresh parsley. Serve hot.
2 tbsp Fresh parsley, chopped (garnish)
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