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Chicken Noodle Soup | The College Cook


-1 rotisserie chicken, shredded

-2 tablespoons of olive oil

-1 medium yellow onion, diced

-1 clove of garlic, minced

-1 carrot, diced

-2 stalks of celery, diced

-12 oz wide egg noodles (any noodle will suffice)

-8 cups of chicken broth or stock 

-Handful of fresh parsley, chopped

-Salt & pepper to taste. 


-Place a pot on medium-high heat and add 2 tablespoons of olive oil. Add in the diced carrot, onion, and celery.

-Salt and pepper the veggies, cover, and sweat the veggies for 5 minutes (you are not looking for the veggies to have any browning, you want them to soften and for the onions to turn translucent). 

-Once the veggies have softened, add in the garlic and any juices/congealed fat from the container of the rotisserie chicken. Stir for 1 minute.

-Add in the broth or stock and bring the pot to a boil.

-Once boiling drop in your noodles and cook according to the packet instructions. 

-As soon as the noodles are cooked turn off the heat and add in the shredded chicken.

-Stir and serve with crispy chicken skin