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Rotisserie Chicken Noodle Soup
At a Glance
- Total
- 50 min
- Servings
- 6.00 serving(s)
Categories
- Main Course
- Soup
- Stovetop
Allergens
- Milk
- Wheat
- Egg
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Rotisserie Chicken Noodle Soup brings together 2 cups cooked rotisserie chicken (meat from half of the bird), 2 tablespoons butter, 1/2 cup diced onion in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Large pot, knife, cutting board, measuring cups, measuring spoons
Ingredients
- 2 cups cooked rotisserie chicken (meat from half of the bird)
- 2 tablespoons butter
- 1/2 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- 1 medium redskin potato, diced
- 8 cups water
- 3 tablespoons better than bullion chicken base
- 1/2 teaspoon leaves thyme
- 1 teaspoon poultry seasoning
- 4 ounces dry egg noodles
- 2 tablespoons chopped fresh parsley
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Instructions
Saute diced veggies in butter for 5-10 min with thyme & poultry seasoning.
Add water & chicken base.
Simmer 20 min until potatoes are soft.
Add dry egg noodles & simmer 5-10 min more until noodles are soft.
Stir in fresh parsley & serve.
Keep Cooking
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