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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.

Calories 228.3 per serving 1370 for selected servings
Fat 9.8g per serving 59g for selected servings
Sugar 4g per serving 24g for selected servings
Protein 17.2g per serving 103g for selected servings
Carbohydrates 18.2g per serving 109g for selected servings

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

  1. Saute diced veggies in butter for 5-10 min with thyme & poultry seasoning.

  2. Add water & chicken base.

  3. Simmer 20 min until potatoes are soft.

  4. Add dry egg noodles & simmer 5-10 min more until noodles are soft.

  5. Stir in fresh parsley & serve.

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