Description
A comforting and hearty chicken noodle soup perfect for any occasion.
Ingredients
Scale
- 3 quarts chicken broth
- 3 cups carrots (sliced into 1/4″ slices)
- 12 ounces egg noodles
- 1 can cream of chicken soup
- 2 cups rotisserie chicken (cut into bite sized cubes)
- 1 cup peas
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large pot over medium heat, pour in the chicken broth. Add the carrots to the chicken broth while the chicken broth is coming to a boil.
- As soon as the chicken broth is boiling, add the noodles and the cream of chicken soup.
- Turn the heat down to medium so the broth doesn’t boil over. Bring to a boil and cook the noodles in the broth according to package directions, 12-15 minutes.
- When the noodles are done, add chicken and the peas and stir in until completely warm. Garnish with fresh chopped parsley and serve warm. Enjoy!
Notes
- This soup is great for using leftover rotisserie chicken.
- You can add other vegetables such as celery or corn for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg