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Chicken Noodle Soup Fast and Easy

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Description

This is a variation of Sandra Lee's "Chicken and Dumplings" recipe on Food network. We didn't care for the dumplings so we replaced them with home-style noodles.

Ingredients
  • 1 large rotisserie chicken (or 2 small)
  • 2 tablespoons vegetable oil
  • 7 ounces onions (chopped)
  • 14 ounces carrots (chopped)
  • 14 ounces celery (chopped)
  • 6 14oz can chicken broth, low-sodium
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 ounces egg noodles, home style
  • 10.5 ounces chicken gravy
Instructions
  1. 1
    Remove skin from chicken and shred meat into large pieces. Set aside. (This can be done days in advance).
  2. 2
    In a very large pot, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions, celery and carrots. Sauté until soft.
  3. 3
    Add broth, poultry seasoning, salt and pepper to the pot of veggies. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, then add shredded chicken.
  4. 4
    Follow cook time on package for noodles. Cook noodles in pot with soup.
  5. 5
    Add Chicken Gravy in the last 10 minutes of cooking.
  6. 6
    Serve soup hot once noodles are cooked to your liking.

Nutrition Facts

Note

Chicken gravy is NOT usually in the soup aisle. Most often it's in the baking aisle on the top or bottom shelf.

Keywords: chicken noodle
Read it online: https://hellige.us/recipe/chicken-noodle-soup-fast-and-easy/