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Chicken Noodle Soup with Rotisserie Chicken

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner
Chicken Noodle Soup with Rotisserie Chicken
Ingredients
  • 1 tablespoon olive oil
  • 1 pound carrots, sliced diagonally
  • 1 cup chopped celery
  • 1/2 medium yellow onion, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1/2 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
Instructions
1
Preheat the Dutch oven over medium-high heat by pouring oil into it.
2
Add a medley of vegetables, including carrots, celery, and onion, along with dried oregano, Italian herbs, both types of salt, and black pepper; sauté them until they have lost their crunchiness, taking around 6 to 8 minutes.
3
Introduce minced garlic into the mixture and cook until it emits a distinct aroma, approximately 1 minute.
4
Next, pour in chicken broth to initiate boiling.
5
Subsequently, add egg noodles into the pot and cook for 5 minutes.
6
Finally, gently combine shredded chicken into the mixture.
7
Simmer until egg noodles have become tender and the shredded chicken has reached a suitable temperature, taking around 2 to 3 additional minutes.