Rotisserie Chicken Noodle Soup

Prep: 25 mins  Cook: 25 mins  Total: 50 mins

Servings: 6

Ingredient Checklist

* 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

Step 1

Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.

Step 2

Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.