Rotisserie Chicken Noodle Soup A hearty chicken noodle soup perfect for a cold day or a sick little one.
Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.Advertisement
Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.
Per Serving: 360 calories; protein 28.5g; carbohydrates 36.9g; fat 10.3g; cholesterol 99.5mg; sodium 1018.9mg.