Rotisserie Chicken Noodle Soup

A hearty chicken noodle soup perfect for a cold day or a sick little one.

Step: 1

Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.

Step: 2

Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.

Per Serving: 360 calories; protein 28.5g; carbohydrates 36.9g; fat 10.3g; cholesterol 99.5mg; sodium 1018.9mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.