Rotisserie Chicken Noodle Soup

Chicken Soup

Ingredients

  • 1 prepared rotisserie chicken
  • 8 cups low-sodium chicken broth
  • 1/2 cup onion
  • 1 cup celery
  • 1 cup carrots
  • 6 ounces wide noodles, uncooked
  • 3 tablespoons fresh parsley

Preparation

  1. Remove chicken from bones and chop into bite-sized pieces. Measure 4 cups for the soup.
  2. Pour chicken broth in a large stock pot; bring to a boil.
  3. Chop onion; slice celery and carrots.
  4. Add chicken, vegetables and noodles to stock pot.
  5. Bring to a boil and cook approximately 15 minutes until noodles are done.
  6. Garnish with chopped parsley.

Helpful Hints

  • Make a batch and eat soup all week, or cut recipe in half to make a smaller batch.
  • Low-sodium broth contains 140 mg sodium or less per cup. Look for Campbell’s® low-sodium broth, Health Valley® low-sodium broth or Nature’s Choice® low-sodium broth. Avoid low-sodium broth with potassium chloride—it is very high in potassium.

Recipe from davita.com