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Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 1 cup chopped celery
- 1 cup sliced carrots
- 1 tablespoon minced garlic
- 8 cups chicken stock or broth
- 2 teaspoons Better Than Bouillon chicken, or powdered chicken bouillon
- 2 cups chopped rotisserie chicken
- 1 tablespoon fresh oregano, or 1 teaspoon dried oregano
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- Salt and pepper, to taste
- 6 oz egg noodles, or your favorite small pasta
- ½ cup fresh chopped parsley, or 2 tablespoons dried parsley
Instructions
- Heat a large Dutch oven over medium heat and melt butter with olive oil.
- Sauté onion, celery, and carrots for 4 minutes, then add garlic for 1 minute.
- Pour in chicken stock and add bouillon, rotisserie chicken, oregano, thyme, salt, and pepper; simmer.
- Cover pot slightly and let soup simmer for 10-15 minutes.
- Add egg noodles and cook for 5-6 minutes until al dente.
- Stir in fresh parsley before serving.
Notes
For a creamier texture, stir in a splash of heavy cream before serving.
Adjust seasoning to taste, adding herbs or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 3
- Sodium: 800
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 60