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Macaroni Kid EATS! Rotisserie Chicken Soup

From the Archives of Macaroni Kid EATS

By Heather Wirtz January 14, 2016
Looking for a quick and easy weeknight meal or did a family member suddenly come down with a cold? Here is a simple recipe that is perfect for either situation and you probably have most of the ingredients on hand!

Ingredients:
1 Tbsp olive oil
1 medium onion, diced
1 cup celery, sliced
1 cup carrots, chopped or 1/2 pound baby carrots
4 cups shredded rotisserie chicken, skin and bones removed
8 cups low-sodium chicken broth
6 ounces egg noodles, elbows or fusilli, uncooked
2 Tbsp fresh parsley, chopped
TT salt & pepper

Directions:
  1. Add oil to large pot over medium-high heat. Add celery, carrots and onion sauté about 5 minutes.
  2. Pour chicken broth into pot and bring to a boil.
  3. Add chicken and noodles to stock pot.
  4. Bring back to a boil and cook until pasta is done - this will vary depending on choice of pasta.
  5. Add salt and pepper to taste.
  6. Garnish with chopped parsley.

Fore more recipes and ideas like this, go to Macaroni Kid EATS.