The rotisserie chicken breast gives this chicken soup a deeper flavor. Be sure to taste the soup before you season it. I recommend Maldon sea salt, because it has a wonderful flavor and you don't need to use too much of it.
Chicken Noodle Soup
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 large onion, diced
- 3 celery ribs, chopped
- 1 cup sliced carrots
- 3/4 cup sliced parsnips
- 6 oz. medium egg noodles
- 1-1/2 cups cooked Rotisserie chicken breast, shredded
- salt and pepper to taste
Bring chicken broth and water to a boil in a large stockpot or dutch oven. Add onion, celery, carrots and parsnips. Reduce heat to medium-low and simmer, covered, 15-20 minutes. Add egg noodles and allow to simmer 15 more minutes or until noodles are cooked. Add chicken and heat 5 minutes. Season with salt and pepper to taste.
Serves 8.
Per serving: 169 calories, 3 g fat, 40 mg cholesterol, 376 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein, 56% Vitamin A, 8% Vitamin C, 4% calcium, 9% iron.
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