Rotisserie Chicken Noodle Soup

As most of the US sees the coldest temperatures it has seen in a century, this soup is an easy soup to warm up with. We have used a number of different types of noodles, but this batch was by far my favorite; we use Barilla gluten free noodles, which are available in our store.

Ingredients
1 rotisserie chicken*
6-8 oz. corn elbow noodles
2 32 oz. boxes/cans of chicken broth
3-4 stalks celery, chopped
4 large carrots, chopped
1 medium onion, diced
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper to taste

Directions

In a large pot, add broth, celery, carrots, and onion. Cook until celery and carrots are mostly tender.

While veggies are cooking, remove skin and pull meat off chicken. After chicken is all in, add basil, oregano, salt, and pepper.

When veggies are tender, add noodles.

Cook until noodles are soft. Our noodles soaked up more broth than we expected (as shown in the picture below), so we had to add some extra broth.

ENJOY!

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*NOTE: If you have some extra time, try making your own rotisserie-like chicken in the crockpot. Check out our recipe here: Crockpot Whole Chicken.