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Ingredients

1 tablespoon olive oil 1 pound carrots, sliced diagonally 1 cup chopped celery ½ medium yellow onion, chopped 1 teaspoon dried oregano 1 teaspoon Italian seasoning ½ teaspoon seasoned salt salt and ground black pepper to taste 2 cloves garlic, minced 4 cups chicken broth, or to taste 1 (8 ounce) package extra-wide egg noodles 1 cooked rotisserie chicken - skinned, boned, and meat shredded

Nutrition Info

359.5 calories carbohydrate: 36.9 g cholesterol: 99.5 mg fat: 10.3 g fiber: 4 g protein: 28.5 g saturatedFat: 2.4 g servingSize: - sodium: 1018.9 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

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.
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.

6 servings

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