4Crotisserie chicken, bite sized piecesfeel free to add as much or little as desired here.
4tBetter than Bouillon - Chicken flavorI varied the usual 1 t for each cup of water here and added chicken broth.
4Cchicken brothoptional, you can switch out water for broth here and just adjust 1 t of bouillon for each C of water added.
2Cwater
1-2Cegg noodlesyou choose amount here
Fresh parsleygarnish
salt and pepper, as desired
Instructions
Chop veggies.
Cut rotisserie chicken into bite sized pieces. I used 4 C.
Add 2 T butter to a Dutch oven and add the veggies. Saute' until softened.
Add chicken, chicken broth and/or just water and adjust Bouillon to 1 t per liquid. Adjust bouillon if adding chicken broth. See note below.
Cook for 30 minutes and then add desired amount of egg noodles...1 to 11/2 C, depending on how much broth to noodle ratio you prefer. I added 2 C and I thought it needed reducing...feel free to add as much as you like!
Cook an additional 10-15 minutes until egg noodles are cooked.
Don't forget to serve with fresh parsley. It makes it even better!
Notes
What a wonderful version of a healthy chicken noodle soup that is fast and delicious! Great for a quick and delicious meal. Especially if you are soup lover like we are.TIP: feel free to only use water with 1 t of bouillon to each C of water if you'd prefer instead of chicken broth.***I accidentally added the chicken broth in when I created this version and loved it so much, I left it in for repeat cooking! But, because I added the chicken broth in and was concerned about too much "chicken flavor" and the need for more liquid, I added an additional 2 C water. We loved it!If you are on Weight Watchers... 2 C is 6 points for those on green!!