Rotisserie Chicken Noodle Soup Delight

Ingredients Needed

• 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

Cooking Instructions

1. In a Dutch oven, heat oil over medium-high heat. Add chopped carrots, celery, onion, oregano, Italian seasoning, both salts, and pepper. Stir and cook until vegetables are tender, about 6 to 8 minutes. Add garlic and cook for another minute until fragrant.

2. Pour in chicken broth and bring it to a boil. Stir in egg noodles and cook for 5 minutes.

3. Slowly add in the shredded rotisserie chicken and simmer until the noodles are soft and the chicken is heated through, about 2 to 3 more minutes.

Editor's Note

Nutritional Information (per serving)