ROTISSERIE CHICKEN NOODLE SOUP

Rotisserie Chicken Noodle Soup image

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.

Provided by muddydog

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

Saute diced veggies in butter for 5-10 min with thyme & poultry seasoning.
Add water & chicken base.
Simmer 20 min until potatoes are soft.
Add dry egg noodles & simmer 5-10 min more until noodles are soft.
Stir in fresh parsley & serve.

Nutrition Facts : Calories 152.6, Fat 4.8, SaturatedFat 2.7, Cholesterol 26.1, Sodium 109.1, Carbohydrate 23.8, Fiber 2.6, Sugar 2.6, Protein 4

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