Ingredients
Soup Base
- 2 tablespoons olive oil (or butter)
- 3 ribs celery, diced
- 3 large carrots, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 10 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
Main Ingredients
- 4 cups dry egg noodles
- 3 cups rotisserie chicken meat (or cooked chicken breasts)
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium-high heat, ensuring it coats the bottom evenly to start the sauté process.
- Sauté vegetables: Add the diced celery, carrots, onion, and minced garlic to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add broth and seasonings: Pour in the chicken broth along with Italian seasoning, salt, and black pepper. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer.
- Cook noodles and chicken: Add the dry egg noodles to the soup. If using raw chicken breasts instead of rotisserie chicken, add them now as well. Cook for 8-10 minutes until the noodles are tender and the chicken is cooked through. If cooking chicken breasts, remove them once cooked, shred or chop into bite-sized pieces.
- Finish soup: Remove the pot from heat and stir in the shredded rotisserie chicken or prepared chicken pieces. Mix well to combine and warm the chicken through.
- Serve: Ladle the hot soup into bowls and serve immediately for a comforting meal.
Notes
- Use rotisserie chicken for a quick and flavorful option; alternatively, you can cook raw chicken breasts directly in the soup.
- Adjust salt and pepper to taste at the end of cooking to suit your preference.
- For a gluten-free version, substitute egg noodles with gluten-free pasta.
- If preferred, substitute olive oil with melted butter for a richer flavor.
- This soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
