Creamy Rotisserie Chicken Noodle Soup
Lightened up chicken noodle soup that is quick and easy using rotisserie chicken, egg noodles, and half and half.
Equipment
- Dutch oven or large pot
Ingredients
- 3 tbsp Butter
- ½ Onion
- 1½ cups Carrots Sliced
- 1 cup Celery
- 2 Garlic Cloves minced
- ¼ cup All-Purpose Flour
- ¾ tbsp Oregano dried
- ¾ tbsp Black Pepper
- ¾ tsp Thyme dried
- ¾ tsp Salt
- 14 cups Chicken Broth
- 2 Potatoes Cubed
- 6 cups Rotisserie Chicken Roughly chopped, shredded
- 2 cups Half and half
- 12 oz Egg Noodles uncooked
Instructions
- Heat the butter in a large pot or Dutch oven. Add the onion, carrots, celery and garlic.
- Saute over medium high heat for about 7 min or until the vegetables begin to soften.
- Add the flour, oregano, pepper, salt and thyme. Keep stirring and cook for about 3 minutes.
- Add the chicken broth and potatoes.
- Bring to a boil over medium-high heat for 5 minutes.
- Reduce heat to low and simmer for 25 minutes or until potatoes are soft.
- Add the chicken, half and half. Return to a boil.
- Add noodles.
- Cook for 10 minutes or until the noodles are cooked through. Enjoy!
Notes
Depending on how soupy (liquid) you like your soup, you may need to add a little additional broth and half and half to it, especially after it cools down and the noodles soak up more of the liquid.
Nutrition
Serving: 2cupsCalories: 533kcalCarbohydrates: 41gProtein: 48gFat: 20gSaturated Fat: 7gTrans Fat: 1gCholesterol: 183mgSodium: 1927mgPotassium: 708mgFiber: 3gSugar: 3gVitamin A: 3476IUVitamin C: 34mgCalcium: 115mgIron: 2mg
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