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Chicken Noodle Soup with Rotisserie Chicken

Ingredients
  

  • 2 Carrots sliced
  • 2 Celery stalks chopped
  • 1 small Onion chopped
  • 3 Tablespoon Unsalted butter
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt
  • 8 cups chicken broth I used low-sodium
  • 1 cup water
  • 2 teaspoons lemon juice
  • 3 cups cooked chicken dice or shredded
  • 8 oz egg noodles uncooked, medium size

Instructions
 

  • In a large pot, melt butter over medium heat. Sautè onions, celery and carrots for 4-5 minutes until softened.
  • Add garlic and cook 1 more minute.
  • Add italian seasoning, salt, chicken broth, water, lemon juice, and chicken. Stir to combine.
  • Bring soup to a boil, uncovered. Stir in egg noodles and lower heat. Cook until egg noodles are al dente, stirring occasionally.

Notes

Optional: Serve soup with saltine crackers, crusty French bread, or garlic toast. 
Keyword chicken noodle, soup