Rotisserie Chicken Noodle Soup

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: 50 mins
• 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.