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Utensils
Knife, Stovetop
recipe
Step 1
Peel & small dice the onion.
Step 2
Peel & thinly slice the carrots.
Step 3
Clean the celery, cut the stalks in half, then thinly slice.
Step 4
Remove the skin from the rotisserie chicken & shred with two forks.
Step 5
Melt a dab of butter in a pot over medium heat. Add the onion, carrot & celery. Season with salt, pepper & Italian seasoning. Cook for 5-6 min, stirring often, until the veggies are softened.
Step 6
Pour in the chicken broth & bring to a simmer.
Step 7
Add egg noodles to the broth & cook according to package directions. 2-3 min before the noodles are done, stir in the shredded chicken to warm through.
Step 8
When the egg noodles are cooked, turn off the heat. Season the soup to taste, add a squeeze of lemon (optional) & sprinkle with fresh parsley (optional). Serve & enjoy!
If you're planning to store your chicken noodle soup for later, cook & store the noodles separately! Storing the noodles in the broth can cause them to become mushy over time.
- Hannah, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 705 cal. |
| Fat | 26 g |
| Carbohydrates | 61 g |
| Protein | 47 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "One Pot Classic Chicken Noodle Soup" contains 705 Energy, 26 g of Fat, 61 g of Carbohydrates, 47 g of Protein, 7 g of Fiber.
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