Rotisserie Chicken Noodle Soup

So I just whipped this up with things I had a my house so you may need to change or add some ingredients. Like if you want it more liquidy or more veggies or whatever.

Shredded Chicken (I used my left overs from the rotisserie chicken we had the night before)
2 carrots, peeled and sliced jullian
2 celery stalks, sliced in 1 inch strips
1/3 of onion, thinly sliced
1 medium potato, peeled and cubed
about 2 cups egg noodles
about 5 cups chicken stock
2 TBSP olive oil
Thyme to taste (about 1 1/2 tsp)
salt and pepper to taste

In a large sauce pan over medium heat add chicken stock, carrots, and potatoes. Cover. Meanwhile, over medium heat add olive oil, celery, and onions. Cook until transparent. Then add to chicken stock. Check on the potatoes and carrots and once they are only slightly firm (a fork will penetrate but not make it fall apart) add egg noodles, chicken, and thyme. Cook for about 7 more minutes or until egg noodles and cooked through. Serves 6+ people depending on how big your people are 😉

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