Ingredients
Method
- Take the meat off the rotisserie chicken and set it aside.
- Heat olive oil in a large soup pot over medium heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions become translucent, about 5 to 8 minutes.
- Stir in the dried parsley, oregano, onion powder, and cayenne pepper.
- Pour in the chicken stock.
- Bring the mixture to a boil over medium heat, then reduce to a simmer. Let it cook for 20 minutes to soften the vegetables and blend the flavors.
- Add the egg noodles and cook for about 5 to 8 minutes, until they are tender.
- Shred the reserved chicken meat and add it to the pot. Stir well and let it simmer for 5 minutes so the chicken soaks up the flavors.
- Taste the soup and add salt or other seasonings as needed.
- Serve hot and enjoy!
Nutrition
Notes
For a richer broth, simmer the chicken bones with 6 cups of water for 35 minutes, then strain and use in place of some of the chicken stock.
Swap egg noodles for any pasta shape you like, such as rotini or penne.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed.
To make ahead, prepare the soup up to the point of adding noodles, then cool and refrigerate. When ready to serve, bring to a simmer and cook the noodles.
Avoid overcooking the noodles; they can become mushy. Cook them just until tender.
For a gluten-free version, use gluten-free noodles or rice.