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Easy Chicken Noodle Soup
Ingredients
- 2 tbsp olive oil
- 1 large diced onion
- 3 stalks diced celery
- 1 medium diced green bell pepper
- 8 ounces sliced mushrooms
- 3 cloves minced garlic
- 4 cups chicken broth
- 2 cups each red and green salsa
- 8 ounces egg noodles
- 4 cups rotisserie chicken, cooked & shredded
- salt, black pepper, dried basil, cilantro,
- lime wedges
Directions
- In a large soup pot, heat olive oil over med-high.
- Add onions & carrots & sauté until soft &
- translucent.
- Stir in garlic, then add celery, bell pepper, & mushrooms.
- Pour chicken broth over veggies & stir
- Add dried basil, salt & pepper
- (to taste), then bring to a boil before adding noodles.
- Cover & cook 8-10 mins until noodles are tender & veggies are soft.
- Uncover, reduce heat to med-low.
- Add rotisserie chicken & allow to heat
- through, stirring the soup occasionally.
- Pro Tip: add a bit of heavy cream during for a decadent version.
- Remove from heat. Serve warm in bowls & garnish with fresh cilantro & lime
- wedges.
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