Ingredients

The following ingredients have 9 Servings
  • 1 tablespoon salted butter
  • 1 small white onion (chopped)
  • 1 cup chopped celery (about 2 stalks)
  • 2 large garlic cloves (minced)
  • 9 cups chicken broth
  • 2 ½ cups shredded rotisserie chicken
  • 10 ounces egg noodles
  • 1 cup sliced carrots
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • freshly chopped parsley

Instruction

  • In a large pot add the butter and melt over medium heat. Once the butter is melted and the foaming subsides, add the onion and celery and cook until just tender and the onion is translucent about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the chicken broth to the pot, followed by the chicken, noodles, carrots, bay leaf, oregano, basil, salt, and pepper. Give everything a stir, increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes.
  • Remove the bay leaf, and season the soup with salt and pepper to taste. Ladle the rotisserie chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve.