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Chicken Noodle Soup with Rotisserie Chicken
Print Recipe
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