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Rotisserie Chicken Noodle Soup

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Rotisserie Chicken Noodle Soup

    • Medium



    Ingredients :

    • 1 tablespoon olive oil
    • 1 pound carrots
    • sliced diagonally
    • 1 cup chopped celery
    • ½ medium yellow onion
    • chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon Italian seasoning
    • ½ teaspoon seasoned salt
    • salt and ground black pepper to taste
    • 2 cloves garlic
    • minced
    • 4 cups chicken broth
    • or to taste
    • 1 (8 ounce) package extra-wide egg noodles
    • 1 cooked rotisserie chicken – skinned
    • boned
    • and meat shredded

    Methods :

    • Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
    • Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.


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