Categories: Soup
Ingredients
- 1 tbsp canola oil
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 8 cups chicken broth
- 1/2 tsp dried basil
- 1/4 tsp pepper
- 3 cups uncooked egg noodles
- 3 cups chopped rotisserie chicken
- 1 tbsp minced fresh parsley
Directions
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In a 6-qt Dutch oven, heat the oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
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Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.