Ingredients

The following ingredients have 6 Servings
  • 1 rotisserie chicken
  • 10 cups Chicken stock
  • 1 Tbs olive oil
  • 1 onion (diced)
  • 2 cups carrots (diced up)
  • 2 cups celery (diced up)
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp onion powder
  • a pinch of cayenne
  • 8-10 ounces wide egg noodles
  • Salt to taste

Instruction

  • Remove the meat from your rotisserie chicken, set aside
  • In a large soup pot add olive oil to the bottom, heat it, and saute your onions, carrots, and celery for a few minutes, until onions are translucent. Usually takes about 5 minutes.
  • Stir in your parsley, oregano, onion powder, and cayenne.
  • Then add in your chicken stock
  • Bring the pot to a boil over medium heat.
  • Add in your egg noodles and cook for about 5 minutes.
  • Shred the rotisserie chicken meat you removed from the bones, and add it to your soup pot.
  • Salt to your taste preference
  • Enjoy!