Rotisserie Chicken Noodle Soup

• doses: 6 servings
• tempo total: 30 minutes

Ingredientes

2 tablespoons extra-virgin olive oil

1 medium-size (9 oz.) yellow onion, chopped (about 2 cups)

3 medium carrots, thinly sliced (about 1 cup)

2 large celery stalks, chopped (about 1 cup)

2 large garlic cloves, minced (about 1 Tbsp.)

1 rotisserie chicken, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken)

8 cups lower-sodium chicken broth

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 cups uncooked wide egg noodles

Chopped fresh flat-leaf parsley

Instruções

Cook mirepoix: Heat oil in a large Dutch oven over medium-high. Add onion, carrots, celery, and garlic to Dutch oven; cook, stirring often, until vegetables are just soft, about 8 minutes.

Stir in chicken and broth: Stir in chicken, broth, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to medium, and gently boil 6 minutes.

Add noodles: Add noodles to Dutch oven.

Simmer: Reduce heat to medium-low, and cook until noodles are tender, about 6 minutes. Garnish with chopped parsley.