Rotisserie Chicken Noodle Soup

Ingredients

1 cooked rotisserie chicken - skinned, boned, and meat shredded
1 pound carrots, sliced diagonally
1 cup chopped celery
½ medium yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon seasoned salt
salt and ground black pepper to taste
2 cloves garlic, minced
64 oz chicken broth
1 (8 ounce) package extra-wide egg noodles

Directions

  1. Heat oil into a Dutch oven over medium-high heat. Add carrots, celery, onion, oregano, Italian seasoning, both salts, and pepper; cook and stir until vegetables have softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  2. Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.
  3. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.

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