Rotisserie Chicken Noodle Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Ladle
- 1 measuring cup
Ingredients
- 1 whole rotisserie chicken shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery to the pot and sauté until softened.
- Stir in minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a boil.
- Add the shredded rotisserie chicken to the pot.
- Season with salt and black pepper.
- Add the egg noodles to the boiling broth and cook until tender.
- Stir in fresh parsley and lemon juice before serving.
- Allow the soup to rest for 5 minutes to meld flavors.
- Serve hot with a ladle into bowls.
Notes
To enhance the flavor of your Rotisserie Chicken Noodle Soup, consider using homemade chicken broth if possible. You can also adjust the seasoning to your taste by adding herbs like thyme or bay leaf while cooking. Removing excess skin and fat from the rotisserie chicken can make the soup lighter, and be sure to taste the broth before adding salt since store-bought broths may already contain sodium.
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