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Easy Rotisserie Chicken Noodle Soup

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Serves 6 | 

The perfect soup for cold weather days.


3 cans chicken broth
1/2 cup water
1 tablespoon lemon juice
1 bay leaf
1 clove garlic, peeled & mashed
1 cup sliced baby carrots
1 1/2 cup uncooked egg noodles
1/4 cup minced parsley
Salt, to taste
Ground black pepper, to taste
1 rotisserie chicken, (skin removed, de-boned and chunked)


  1. Combine chicken broth, water, lemon juice, bay leaf and garlic in medium saucepan with lid. Stir, cover pan , place over high heat and bring to a boil.
  2. When mixture reaches a boil, lower heat to medium, stir in the sliced carrots and noodles. Cover pan, leaving top slightly ajar and cook, stirring occasionally, until the noodles are almost tender, about 5 minutes.
  3. Stir in chicken. Cover and simmer until noodles are tender and carrots are slightly soft, 3-5 minutes. Season with salt and pepper. Remove bay leaf and garlic. Before serving, sprinkle with minced parsley.
Cooking Method: Boil
Course: Soup
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