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Easy Rotisserie Chicken Noodle Soup
Serves 6 |
The perfect soup for cold weather days.
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Ingredients:
| 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 |
Directions:
- 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.
- 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.
- 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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