How to Make Tomato And Egg Noodles Soup

Rotisserie Chicken Noodle Soup

Add the tomatoes and cook, stirring, for 2 minutes or until the tomatoes start to soften.

Recipe Summary Rotisserie Chicken Noodle Soup

A hearty chicken noodle soup perfect for a cold day or a sick little one.

Ingredients | Tomato And Egg Noodles Soup

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

Directions

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.

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.

Info | Tomato And Egg Noodles Soup

prep: 25 mins cook: 25 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Rotisserie Chicken Noodle Soup

Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,