Chicken Noodle Soup with Rotisserie Chicken

Name: Chicken Noodle Soup with Rotisserie Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: ⅓ piece Yellow Onion (⅓ yellow onion); 4 cloves Garlic (4 cloves garlic); 3 pieces Celery (3 stalks celery); 3 pieces Carrot (3 carrots); 1 tbsp Olive Oil (1 tablespoon olive oil); ¼ tsp Cayenne Pepper (¼ teaspoon cayenne); ¼ tsp Ground Turmeric (¼ teaspoon turmeric); 0 pieces Table Salt (salt and pepper); 32 oz Chicken Stock (32 ounces chicken stock); 2 cup Water (2 cups water); 2 cup Noodle (2 cups noodles); 1 piece Rotisserie Chicken (1 rotisserie chicken); 1 tbsp Parsley (1 tablespoon parsley (chopped))

Chicken Noodle Soup with Rotisserie Chicken - Main Course,Soup (American)

25 minAmerican

Servings4

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Dairy Free
Egg Free

Steps

1Prep the vegetables by finely chopping the onion, mince the garlic, wash and chop the celery, and peel and chop the carrots.
2In a large pot, add the olive oil over medium heat. Add the onion and cook for 1-2 minutes until just beginning to soften.
3Add the garlic, cayenne, turmeric, and a big pinch of salt and pepper. Continue to cook for another 1-2 minutes.
4Add in the celery and carrots and cook for another minute.
5Now, add the chicken stock, water and the (uncooked) noodles. Cover and cook for 10-12 minutes so the noodles are al dente.
6While that cooks, remove the chicken from the bones and shred into small pieces.
7Once the noodles are al dente, add in the chicken and cook for another couple of minutes until everything is warmed. Taste and add more salt and pepper if needed.
8Add the chopped parsley just before serving.