Scale

2 tbsp olive oil or butter

1 small onion, diced

2 carrots, peeled and sliced

2 celery stalks, sliced

2 garlic cloves, minced

8 cups chicken broth

2 cups shredded rotisserie chicken

1 1/2 cups egg noodles

1 tsp dried thyme or Italian seasoning

Salt and pepper to taste

Juice of 1/2 lemon (optional)

Fresh parsley, chopped (for garnish)

1. In a large pot or Dutch oven, heat olive oil over medium heat.

2. Sauté onion, carrots, and celery until softened, about 5–6 minutes.

3. Add garlic and cook for 1 minute until fragrant.

4. Pour in chicken broth and bring to a boil.

5. Add rotisserie chicken, noodles, and seasoning.

6. Reduce heat and simmer for 10–12 minutes, or until noodles are tender.

7. Add salt, pepper, and lemon juice to taste.

8. Garnish with fresh parsley and serve hot.

For extra flavor, stir in a spoonful of chicken bouillon or a parmesan rind while simmering.

Use gluten-free noodles to make this recipe gluten-free.

Great for freezing—just undercook noodles slightly before freezing.

Keywords: easy chicken noodle soup, rotisserie chicken soup, quick comfort food, 30-minute soup