This chicken noodle soup with rotisserie chicken is perfect for a cold day or as a get-well meal for a sick little one.
Ingredients
- 1 tablespoon olive oil
- 1 pound carrots, sliced diagonally
- 1 cup chopped celery
- ½ medium yellow onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon seasoned salt
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 4 cups chicken broth, or to taste
- 1 (8 ounce) package extra-wide egg noodles
- 1 cooked rotisserie chicken – skinned, boned, and meat shredded
Directions
Step 1
Heat oil into a Dutch oven over medium-high heat. Add carrots, celery, onion, oregano, Italian seasoning, both salts, and pepper; cook and stir until vegetables have softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Step 2
Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.
Step 3
Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.
Tips
This is one of our most popular chicken noodle soup recipes of all time — learn more: I Tested Five Popular Chicken Noodle Soup Recipes and the Winner Was Pure Comfort.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 360 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat2g | 12% |
Cholesterol100mg | 33% |
Sodium1019mg | 44% |
Total Carbohydrate37g | 13% |
Dietary Fiber4g | 14% |
Total Sugars6g | |
Protein29g | |
Vitamin C6mg | 32% |
Calcium70mg | 5% |
Iron3mg | 17% |
Potassium609mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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