Classic Chicken Noodle Soup

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Prep Time 15

Cook Time 20

Total Time 30

Servings: 4

Course: Soup

Cuisine: American

2 Tbsp extra-virgin olive oil 30 mL
1 medium yellow onion 9 oz, chopped to yield about 2 cups (255 g)
3 medium carrots thinly sliced to yield about 1 cup (240 mL by volume)
2 large celery stalks chopped to yield about 1 cup (240 mL by volume)
2 large garlic cloves minced to yield about 1 Tbsp (15 mL)
Meat from 1 cooked rotisserie chicken skin and bones discarded and meat shredded, yielding 3–4 cups (710–950 mL by volume)
8 cups lower-sodium chicken broth 1.9 L
1 tsp Italian seasoning 5 mL
½ tsp kosher salt
¼ tsp ground black pepper
2 cups uncooked dried wide egg noodles 475 mL by volume
Chopped fresh flat-leaf parsley for garnish

Discard the skin and bones from the rotisserie chicken and shred 3–4 cups of meat. Prepare the onion, carrots, celery, and garlic.
Heat the olive oil in an approximately 6-quart Dutch oven over medium-high heat. Add the onion, carrots, celery, and garlic. Cook, stirring often, until the vegetables are just soft, about 8 minutes.
Stir in the chicken, broth, Italian seasoning, kosher salt, and black pepper. Bring to a boil, reduce the heat to medium, and gently boil for 6 minutes.
Add the dried wide egg noodles. Reduce the heat to medium-low and cook for about 6 minutes, until the noodles are tender through the center but still intact. Garnish with parsley and serve hot.