Description
Creamy Chicken Noodle Soup with Rotisserie Chicken: An Incredible Ultimate Recipe
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 8 cups chicken broth
- 1 cup heavy cream
- 2 cups egg noodles
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Start by shredding the rotisserie chicken and set aside. Dice the onion, slice the carrots and celery, and mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken broth to the pot and bring it to a boil.
- Once boiling, add the egg noodles and cook according to the package instructions, usually around 7-8 minutes.
- Stir in the shredded rotisserie chicken, dried thyme, and dried parsley. Let it simmer for 5 minutes to heat the chicken through.
- Reduce the heat to low and add the heavy cream. Stir until well combined and heated through. Season with salt and pepper to taste.
- Remove from heat and ladle the soup into bowls. Garnish with fresh parsley if desired.
Notes
- This soup is hearty and perfect for a cold day.
- Feel free to add other vegetables as desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg