Chicken Noodle Soup

• Yield: 4 servings
• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups shredded rotisserie chicken
• 4 cups Swanson ® Chicken Broth, 32 oz box
• 1 cup egg noodles
• 1 large carrot, diced, optional
• 1 celery stalk, chopped, optional
• 1 tablespoon minced garlic, optional
• 1/4 teaspoon ground black pepper, optional
• 1/4 teaspoon dried thyme, optional
• 1 tablespoon dried parsley, optional

Method

1. Set a pot on high heat and drizzle with the olive oil. Let it heat up for 2 minutes then add the chopped onion, and celery, carrot and minced garlic (if using). Let it cook for 2 minutes while stirring occasionally.
2. Add the shredded chicken and stir. Let it cook for 3 minutes while stirring occasionally.
3. Pour the chicken broth into the pot. If using, add in the thyme, and pepper. Bring pot to a boil.
4. Once the pot comes to a boil, add in the egg noodles and let it cook until the egg noodles are done. Taste and adjust seasoning if needed.
5. Serve warm.