Rotisserie Chicken Noodle Soup

Submitted by muddydog

"This is an easy version of the homemade classic. I use the half of the meat from a cold deli rotisserie chicken. I usually get a little over 4 cups of meat total. Use half for this soup, and freeze half for later. I also have some picky eaters at home, my boys claim to not like onions. However, they have not figures out I actually put onions in this soup."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 cups cooked rotisserie chicken (meat from half of the bird)
• 2 tablespoons butter
• 1⁄2 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 1 medium redskin potato, diced
• 8 cups water
• 3 tablespoons better than bullion chicken base
• 1⁄2 teaspoon leaves thyme
• 1 teaspoon poultry seasoning
• 4 ounces dry egg noodles
• 2 tablespoons chopped fresh parsley

directions

1. Saute diced veggies in butter for 5-10 min with thyme & poultry seasoning.
2. Add water & chicken base.
3. Simmer 20 min until potatoes are soft.
4. Add dry egg noodles & simmer 5-10 min more until noodles are soft.
5. Stir in fresh parsley & serve.