Chicken Noodle Soup
Ingredients
| 8 lg | carrots, peeled and sliced 1⁄4 inch thick |
| 8 med | celery ribs, sliced 1⁄4 inch thick |
| 1 med | onion, chopped fine |
| 1 tsp | vegetable oil |
| 64 ozs | chicken broth |
| 1 whole | rotisserie chicken, shredded |
| 1⁄3 tsp | dried thyme |
| 2 cups | wide egg noodles |
| 2⁄3 cup | frozen peas, thawed |
Steps
- Combine the carrots, celery, onion, oil and 1⁄2 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables have softened, 8 to 10 minutes.
- Stir in the broth, shredded chicken meat, and thyme. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the vegetables are tender and the soup is flavorful, 10 to 15 minutes.
- Stir in the noodles; continue to simmer until the noodles are just tender, about 5 minutes. Off the heat, stir in the peas; cover and let stand until the peas are hot, about 4 minutes. Season with salt and pepper to taste. Serve immediately.