Ingredients:
1 tsp of olive oil
1 onion, diced
2 carrots or 1 cup of baby carrots, diced
3 ribs of celery, diced
2 garlic cloves, minced or 1/2 tbsp minced garlic in a jar
1 small store bought rotisserie chicken, carved and pulled apart
6 cups of chicken stock
2 cups of water
2 cups of dry egg noodles
1/4 tsp dried sage
1/4 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp dried parsley
1/2 tsp garlic powder
salt and pepper to taste
Instructions:
Before starting the soup, pull the skin off your rotisserie chicken and discard. Begin carving the meat of the breast first and pull it apart to make bite size pieces and set aside in a bowl. Pull meat of legs and wings and set in the bowl with breast meat.
1. Heat 1 tsp of olive oil in large soup stock pot.
2. Add diced onions, garlic, diced carrots, and diced celery to olive oil when oil is shimmering.
3. Saute veggies on medium heat for 10-15 minutes. Stirring frequently. If the veggies begin to brown too much, turn down the heat. You want to soften the vegetables not brown them. Add a sprinkle of salt and pepper to the veggies while cooking.
4. Add the pre-prepared pulled rotisserie chicken meat to the veggies and stir. Cook for one minute.
5. Add chicken stock and water to the chicken and veggies. Turn up the heat to med-high.
6. Add sage, rosemary, thyme, oregano, parsley, and garlic powder. Add salt and pepper to taste. Stir.
7. Bring the soup to a boil.
8. Lower the heat to bring the soup to a simmer.
9. Simmer the soup uncovered for 30 to 45 minutes or until the vegetables are soft.
10. While the soup is cooking, bring 4 cups of salted water to a boil in another medium pot. Add egg noodles and cook for 6-10 minutes until al dente.
11. Drain noodles and rinse with cool water.
12. Pour soup over egg noodles when done and enjoy!
