Rotisserie Chicken Noodle Soup
Ingredients
- 1 cup Rotisserie chicken
- 2 tbsp Olive oil
- 1 Large onion
- 3 Carrots
- 3 celery Stalks
- 4 Garlic cloves
- 8 cups chicken broth
- 2 cups reserved rotisserie chicken bones/drippings
Instructions
- Remove all meat from rotisserie chicken, shred into bite-sized pieces
- Reserve bones and drippings for extra flavor
- Set meat aside
- Heat olive oil in a large Dutch oven over medium heat
- Add diced onions, carrots, and celery
- Cook vegetables for 5-7 minutes until onions are translucent
- Add minced garlic, cook for 1 minute until fragrant
- Add chicken broth to the pot
- Place reserved chicken bones and drippings in the broth
- Add bay leaves, thyme, dried parsley, and rosemary
- Bring to a boil, then reduce heat and simmer for 15 minutes
- Remove bones and bay leaves
- Add egg noodles to the simmering broth
- Cook for 6-8 minutes until noodles are tender
- Add shredded chicken
- Stir in fresh parsley and lemon juice
- Season with salt and pepper to taste
Nutrition
Calories: 285kcal
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