Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 oz wide egg noodles
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Instructions
- Shred the rotisserie chicken into bite-sized pieces using two forks. Chop the carrots, celery, and onion; mince the garlic.
- In a large pot over medium heat, add a bit of oil and sauté the onions until translucent (about 3-4 minutes). Add minced garlic and cook for an additional minute.
- Pour in the low-sodium chicken broth and bring to a simmer. Add the egg noodles and cook until al dente (6-8 minutes).
- Stir in the shredded rotisserie chicken, diced carrots, celery, dried thyme, salt, and pepper. Let it simmer for another 5-10 minutes until vegetables are tender.
- Taste and adjust seasoning as needed. If desired, add a splash of lemon juice to brighten flavors.
Notes
- For added nutrition, consider adding leafy greens like spinach or kale.
- Experiment with herbs such as dill or parsley for a fresh twist.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg