Homemade Chicken Noodle Soup
Nothing warms you up like a hot bowl of Chicken Noodle Soup on a cold day!
Servings: 8 servings
Calories: 365kcal
Ingredients
- 1 rotisserie chicken
- 1 Tbsp olive oil
- 1 medium onion diced
- 2 stalks celery diced
- 3 carrots peeled and diced
- 1/2 tsp pepper
- 2 tsp Herbs de Provence
- 1/8 tsp cayenne pepper
- 10 cups low-sodium chicken broth see note below
- 8 oz. egg noodles any style works, although I used wide
- salt to taste
Instructions
- Remove the meat from the rotisserie chicken and set aside. (See note)
- Heat the olive oil in a large stock pot over medium heat. Add the onions, celery, and carrots, and saute until onions turn slightly translucent (~5 minutes). Add the pepper, Herbs de Provence, and cayenne pepper. Stir well.
- Add the 10 cups of broth; stir and bring to a boil over medium-high heat.
- Add egg noodles, stir, and continue cooking for 2-3 minutes less than the package directions. (I cooked mine for 5 minutes.)
- Add shredded rotisserie chicken, stir, and add salt to taste.
Notes
For extra flavor, you can boil the bones from the rotisserie chicken in a large stock pot filled with ~5 cups of water. Simmer the stock for about 1 hour over medium-low heat. Strain the stock into a clean bowl and discard bones. (Note: This will reduce to ~4 cups of stock after simmering.) If you do this, then reduce the amount of low-sodium chicken broth in the recipe to 6 cups (instead of 10 cups).
Nutrition
Calories: 365kcal | Carbohydrates: 28g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 528mg | Potassium: 778mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3889IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
