Easy Rotisserie Chicken Noodle Soup

 

I don't know about you, but I love soup season and chicken noodle soup is one of my favorites, especially when I'm sick. This version calls for rotisserie chicken, which not only makes it super easy, but super flavorful. My husband and I agreed that this is one of the best chicken noodle soups we've ever had. So simple and delicious! You've got to try this one.

Easy Rotisserie Chicken Noodle Soup

1 Tbsp. butter
4 large carrots, chopped
1 tsp. minced garlic
10 cups chicken broth (I recommend using Better Than Bouillon chicken base)
1 tsp. salt, to taste
1/2 tsp. black pepper, to taste

1/2 tsp. dried parsley
1/8 tsp. dried thyme

1/8 tsp. dried sage
3 cups egg noodles
3 cups rotisserie chicken, chopped into bite-sized pieces

1. Melt butter in a large stock pot over medium-high heat and sauté carrots for 5 minutes. Add garlic and sauté for 30 seconds. 

2. Pour in chicken broth and season the broth with salt, pepper, thyme, sage and parsley.

3. Bring broth to a boil. Add noodles and cook until noodles are al dente. Remove pot from heat as soon as they are tender.

4. Add rotisserie chicken pieces and stir until heated through.

Adapted from Tastes Better Than Scratch