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Hearty Chicken Vegetable and Noodle Soup.. Using Rotisserie Chicken! 30 Minutes!

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Homemade soup in 30 minutes.. using rotisserie chicken. Adapted my way from America's Test Kitchen.

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Rate this recipe 4.6/5 (7 Votes)

Ingredients

  • 4 Tablespoons Butter
  • 1 onion, chopped
  • 3 celery ribs, sliced thin
  • 4 carrots, peeled and sliced into thin rounds
  • 2 teaspons minced fresh thyme
  • salt and pepper
  • 8 cups low sodium chicken broth
  • 3 ounces egg noodles (about 2 cups) Not the wide kind
  • 1 rotisserie chicken, skin discarded, meat shredded
  • into bite sized pieces (about 3 cups)
  • 1 cup frozen peas

Details

Servings 4

Preparation

Step 1

1. Melt butter in Dutch Oven over medium-high heat. Cook onion, celery, carrots, thyme, and 1/2 teaspoon salt until lightly browned, about 5 minutes. Stir in broth and simmer, covered, until vegetabes are softened, 10 to 15 minutes.

2. Add noodles to pot , ONLY IF SERVING RIGHT AWAY...see note below... ,and simmer uncovered, until tender about 5 minutes. Offf heat, sti in chicken and peas until heated through, about 2 minutes. Season with salt and pepper. Serve.

***** If not planning on using all soup right away, cook egg noodles in separate pot, add as needed to individual bowls. Please store soup separate from noodles as it will absorb all your broth.

***** Freezes and stores well. Just not with the noodles.. et my drift.. cook noodles separately!

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