Description
A comforting creamy chicken noodle soup made with rotisserie chicken, fresh vegetables, and herbs.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 ribs of celery, sliced
- 3 large carrots, peeled and sliced
- 3 cloves garlic, pressed or minced
- 12 cups chicken stock
- 1 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon turmeric
- 1/8 teaspoon dried sage
- 2 bay leaves
- 1 teaspoon Better Than Bouillon
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 1/2 cups uncooked wide egg noodles
- 4 cups rotisserie chicken, roughly chopped or shredded
- 1 tablespoon lemon juice
- 1/4 cup fresh Italian parsley, chopped
Instructions
- Add olive oil and butter to a large pot over medium-high heat.
- Once melted, add diced onion, celery, and carrots. Sauté for 4 minutes until soft and tender.
- Add a pinch each of salt and pepper, then toss in the minced garlic. Sauté for 30 seconds.
- Pour chicken stock into the pot and add thyme, rosemary, turmeric, sage, and bay leaves. Bring to a boil.
- Reduce the heat to medium and stir in the bouillon. Let the soup simmer for 6 minutes.
- Taste the broth and adjust bouillon or seasonings as needed.
- Add noodles to the pot and cook until al dente (about 6 minutes).
- Remove the pot from the heat, and stir in the shredded rotisserie chicken and lemon juice.
- Discard the bay leaves, then ladle into bowls and garnish with fresh parsley.
Notes
Best eaten fresh the same day, but can be reheated on the stove with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg