This comforting chicken noodle soup with shredded rotisserie chicken and veggies is a perfect get-well meal for anyone feeling under the weather.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
360 Calories
Recipe Instructions
Step 1
Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.
Step 2
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.
Step 3
Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.
Ingredients
1 tablespoon olive oil
1 cup chopped celery
1 teaspoon dried oregano
salt and ground black pepper to taste
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 (8 ounce) package extra-wide egg noodles
1 pound carrots, sliced diagonally
4 cups chicken broth, or to taste
1 cooked rotisserie chicken - skinned, boned, and meat shredded