Rotisserie Chicken Noodle Soup

Approximate Macros: Calories: 370 | Protein: 30g | Carbs: 46g | Fats: 3g | Fiber: 7g
Servings: 2

An easy variation of a classic, loaded with veggies and pre-cooked rotisserie chicken.

Ingredients

• 100g Egg Noodles (Regular pasta works as a substitute)

• 32 oz Chicken Broth (+ extra if you plan on storing/reheating overnight)

• 150g Rotisserie Chicken

• 3 Celery Stalks

• 90g Carrots

• 90g White Onion

• Salt

• Pepper

• Oregano

• Basil

• ½ Tbsp Olive Oil

• 2 Cloves Garlic

Directions

1. Chop your vegetables into even pieces.

2. saute vegetables and garlic in olive oil over medium heat, cook until garlic is fragrant and onion is translucent.

3. Once veggies are soft and onion is translucent, add in 2 cloves garlic.

4. Once fragrant, add in chicken broth and bring to a boil.

5. Add your seasonings (to taste).

6. Once boiling, add egg noodles.

7. Cook 6-8 minutes, add shredded rotisserie chicken and let heat through.