30-Minute Leftover Rotisserie Chicken Veggie and Noodle Soup
Quick and easy homemade chicken and veggie noodle soup recipe from scratch that's made in just one pot and easy to find ingredients. It's ready in 30 minutes! Best of all, it's light, yummy, and healthy for you!
Ingredients
- 2 Tbsp olive oil
- 3 medium carrots
- 4 celery stalks thinly sliced
- 1 large yellow onion diced
- 1 Tbsp fresh grated ginger
- 1 Tbsp fresh minced ginger
- 3/4 tsp freshly minced
- 3/4 tsp dry oregano
- 1 pinch salt to taste
- 1 pinch black pepper
- 1 dry bay leaf
- 7.5 cups low-sodium chicken broth or 7 cups water and 7 bouillon cubes can be substituted
- 12 oz. dry egg noodles
- 1.5 cups leftover shredded rotisserie chicken
- 2 Tbsp fresh chopped parsley
- 1 handful diced green onions to garnish
Instructions
30-Minute Leftover Rotisserie Chicken Veggie and Noodle Soup
- In a large stockpot, heat olive oil on medium heat.
- Add diced carrots, celery, onions and saute together until the veggies become slightly tender.
- Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.
- Add broth, thyme, oregano, bay leaf, salt, pepper and bring everything to a low boil.
- Simmer for 5 minutes.
- Add egg noodles and let it all cook for about 10 minutes or until the noodles become soft. If you want more water, add as needed.
- Add chicken and parsley and cook for another 3 minutes.
- Taste test accordingly and add more herbs or spices as needed.
- Discard the bay leaf and garnish with some fresh parsley or thyme or green onions and savor!
Nutrition
Calories: 219kcalCarbohydrates: 25gProtein: 15gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mgSodium: 169mgPotassium: 273mgFiber: 2gSugar: 2gVitamin A: 2636IUVitamin C: 3mgCalcium: 27mgIron: 1mg
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