Homemade Leftover Chicken Noodle Soup
Homemade leftover chicken noodle soup with cuts of carrots and celery, tender pieces of chicken, egg noodles, and seasoned chicken broth. It's really the best cure-all when you aren't feeling well and the best part is it's a one-pot meal!
Ingredients
- 64 ounces Chicken Broth reduced-sodium
- 6 ounces Wide Egg Noodles approximately 3 cups
- 2 cups Shredded Rotisserie Chicken
- 1 cup Sliced Carrots
- 1 cup Sliced Celery
- 1 teaspoon Olive Oil
- 1 tablespoon Minced Garlic
- 2 Bay Leaves fresh or dried
- 1 teaspoon Dried Oregano or 1 tablespoon fresh oregano
- 1 teaspoon Dried Parsley or 1 tablespoon fresh parsley
- 1 teaspoon Dried Thyme or 1 tablespoon fresh thyme
- Black Pepper to taste
- Salt to taste
Instructions
- Heat olive oil over medium-high heat in a large pot or Dutch oven. Once hot, add carrots and celery. Season with salt and pepper and cook for 7 minutes. Add garlic, bay leaves, oregano, parsley, thyme, and salt. Cook for 30-60 seconds until it becomes fragrant.
- Add broth and chicken. Stir ingredients and bring the pot to a boil.
- Add noodles and reduce heat to medium-high heat. Allow to simmer for 6-7 minutes, or until noodles are al dente. Remove the bay leaves and add salt to taste. Serve with crackers or crusty bread.
Nutrition
Calories: 195kcalCarbohydrates: 16gProtein: 20gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 46mgSodium: 351mgPotassium: 521mgFiber: 2gSugar: 2gVitamin A: 3681IUVitamin C: 2mgCalcium: 47mgIron: 2mg