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Easy Rotisserie Chicken Noodle soup Recipe

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This recipe for Easy Rotisserie Chicken Noodle soup is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces egg noodles
2 tablespoons olive oil
1 cup white onion, diced (1 medium)
1 cup celery, diced (about 2 stalks)
1 cup carrots, diced (2 medium carrots)
1-2 bay leaves
2 cloves garlic, minced
4 cups chicken stock, homemade or store bought
Chicken Stock or Better than Bouillon Roasted Chicken stock
A store-bought rotisserie chicken
1 tablespoon melted butter
Salt and pepper, to taste
Fresh parsley, garnish
Crackers, for serving
Directions:
Directions:
Cook the noodles: Bring a large pot of lightly salted water to a boil and cook the egg noodles according to package directions. Strain and toss with butter.

Easy Chicken Noodle Soup: Sauté the veggies: In a large pot, warm the olive oil over medium heat. Add onions, celery, and carrot. Cook for 4 to 5 minutes until vegetables soften. Then add garlic and season with salt and pepper. Cook for another minute. Add the entire Rotisserie Chicken (even the jelly/juice from bottom of container. Cover the chicken with stock and simmer. on low heat for 15-20 minutes. Pull the Rotisserie chicken out, remove the skin, and bones... shred the remaining chicken (be careful it is hot). Put the shredded chicken and simmer for a few minutes to combine flavors. Taste soup and season with salt and pepper or more chicken stock. Assemble the soup: Divide the egg noodles among the bowls and spoon in the soup. . Garnish with fresh parsley and serve with crackers.
Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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