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My review
Rotisserie Chicken Noodle Soup
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Michelle Molina
"A hearty chicken noodle soup perfect for a cold day or a sick little one."
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Ingredients
50 m servings 359Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
- Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.
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Reviews
Read all reviews 7Most helpful
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3/13/2020
Flavor is good but by the time the noodles absorb much of the stock it's not really soup. I added 2 cups of water after cooking. Seasoning was still fine.
3/9/2020
Taste was very good, even though I had no celery. Only used a partial bag of noodles though, and didn't have much extra broth for the noodles after refrigerating leftovers for the next day. Had ...
3/8/2020
I followed the recipe except for the garlic and sea salt. Great wintertime soup. I have frozen it with the noodles and it tastes amazing. It is very handy to have a wonderful meal ready to go...
11/21/2019
Easy to make and loved the flavor from the oregano and Italian seasoning. Will definitely make it again!