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Chicken Vegetable Noodle Soup

Chicken Vegetable Noodle Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 280

Ingredients
  

Main Ingredients
  • 1 rotisserie chicken shredded
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 medium carrots peeled and sliced into 1/4-inch rounds
  • 3 stalks celery sliced into 1/4-inch pieces
  • 4 cloves garlic minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley chopped
  • salt to taste
  • black pepper to taste

Equipment

  • stockpot
  • measuring cups
  • mixing bowl

Instructions
 

  1. Remove the meat from the rotisserie chicken, shred it with two forks, and set it aside. Discard the skin and bones.
  2. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
  3. Add the minced garlic to the pot and cook for one more minute, until fragrant.
  4. Pour in the chicken broth, then add the bay leaves, dried thyme, and shredded chicken. Increase the heat to high and bring the soup to a boil.
  5. Once boiling, add the egg noodles, reduce the heat to a simmer, and cook according to package directions, usually about 8-10 minutes, until the noodles are tender.
  6. Turn off the heat and stir in the fresh parsley. Season the soup with salt and black pepper to your taste. Remove the bay leaves before serving.