Name: Rotisserie Chicken Noodle Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Carrots, sliced diagonally - 1 pound; Chopped celery - 1 cup; Yellow onion, chopped - ½ medium; Dried oregano - 1 teaspoon; Italian seasoning - 1 teaspoon; Seasoned salt - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Garlic, minced - 2 cloves; Chicken broth, or to taste - 4 cups; Extra-wide egg noodles - 1 (8 ounce) package; Cooked rotisserie chicken - skinned, boned, and meat shredded - 1

Ingredients for - Rotisserie Chicken Noodle Soup

1. Olive oil 1 tablespoon

2. Carrots, sliced diagonally 1 pound

3. Chopped celery 1 cup

4. Yellow onion, chopped ½ medium

5. Dried oregano 1 teaspoon

6. Italian seasoning 1 teaspoon

7. Seasoned salt ½ teaspoon

8. Salt and ground black pepper to taste ½ teaspoon

9. Garlic, minced 2 cloves

10. Chicken broth, or to taste 4 cups

11. Extra-wide egg noodles 1 (8 ounce) package

12. Cooked rotisserie chicken - skinned, boned, and meat shredded 1

How to cook deliciously - Rotisserie Chicken Noodle Soup

1 . Stage

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.

2 . Stage

Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.

3 . Stage

Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.