This soup is so easy, and it makes the house smell like you’ve been cooking all day! It comes together quickly, so you’ll be back on the couch, bowl in hand, with your favorite movie on in no time!
What You’ll Need:
1 Rotisserie Chicken, skin removed, shredded (appx. 3lb)
2 tbsp. Butter
3 Whole Carrots, peeled, sliced
2 Celery Stalks, sliced
1 small Onion, diced
1 tbsp. Minced Garlic
2 Bay Leaves
1/2 tsp. Dried Thyme (or about 3 fresh sprigs)
Salt & Pepper to taste
6 c. Chicken Stock, low sodium
1 1/2 c. Egg Noodles
Fresh Grated Parmesan & Parsley, for topping (optional)
Instructions:
- Remove skin from rotisserie chicken. Remove meat from bones and shred with a fork. Set aside.
- Rinse, peel, and slice carrots (make sure not to slice too thin). Rinse and slice celery. Dice onion. Set aside.
- In a heavy bottom pot or dutch oven on medium heat, add butter. Once melted, add in the carrots, celery, and onion. Allow to sautè for about 5 minutes.
- Add in the shredded rotisserie chicken.
- Add in the minced garlic, bay leaves, and thyme.
- Pour the chicken stock into the pot. Taste the soup, and add salt and pepper if needed.
- Turn down the heat to a low simmer for about 20 minutes, and place the top on the pot.
- After the soup has simmered, if the broth seems low, add in more stock until your soup is at your desired consistency.
- Stir in the egg noodles, and replace the top for about 10 minutes.
- Remove the two bay leaves & thyme (if you used fresh sprigs). The soup is ready to serve! Top with freshly grated parmesan & parsley. Enjoy!
