Rotisserie Chicken Noodle Soup

Name: Rotisserie Chicken Noodle Soup
Total time: 50
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 pound carrots, sliced diagonally; 1 cup chopped celery; 0.5 medium yellow onion, chopped; 1 teaspoon dried oregano; 1 teaspoon Italian seasoning; 0.5 teaspoon seasoned salt; salt and ground black pepper to taste; 2 cloves garlic, minced; 4 cups chicken broth, or to taste; 1 (8 ounce) package extra-wide egg noodles; 1 cooked rotisserie chicken - skinned, boned, and meat shredded

Recipe by Michelle Molina from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
•

1 pound carrots, sliced diagonally
•

1 cup chopped celery
•

0.5 medium yellow onion, chopped
•

1 teaspoon dried oregano
•

1 teaspoon Italian seasoning

•

0.5 teaspoon seasoned salt
•

salt and ground black pepper to taste
•

2 cloves garlic, minced
•

4 cups chicken broth, or to taste
•

1 (8 ounce) package extra-wide egg noodles
•

1 cooked rotisserie chicken - skinned, boned, and meat shredded

Instructions

Heat oil into a Dutch oven over medium-high heat. Add carrots, celery, onion, oregano, Italian seasoning, both salts, and pepper; cook and stir until vegetables have softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.
Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.