Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced into rounds
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 2 cups egg noodles (or preferred pasta)
- 3–4 cups shredded rotisserie chicken
- Juice of ½ lemon (optional)
- Fresh parsley, chopped, for garnish
- Optional add-ins: 1 cup corn or peas, pinch of chili flakes, quinoa or rice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and diced celery. Cook for 5–7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute more.
- Pour in the chicken broth and add the bay leaves and thyme. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in the egg noodles and cook until just tender, about 6–8 minutes.
- Add in the shredded rotisserie chicken and cook for 2–3 minutes until heated through.
- Season with salt and pepper to taste.
- If desired, add lemon juice for brightness. Garnish with chopped parsley and serve hot.
Notes
Customize with any available vegetables. Consider adding soy sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg