Prep Time5minutes minutes
Cook Time25minutes minutes
Total Time30minutes minutes
Servings4
AuthorChef Speedy
Ingredients
- 1 lb. rotisserie chicken sliced into cubes
- 1 cup chopped celery stalk
- 1/4 cup chopped yellow onion
- 1 medium carrot sliced
- 48 oz. chicken broth
- 2 1/2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups wide egg noodles
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 tablespoon dried parsley
- salt and pepper to taste
Instructions
- Melt butter in a cooking pot. Add olive oil.
- Once the butter and oil gets hot, add the onion, celery, and carrot. Cook until the onion becomes soft.
- Add salt and pepper. Stir.
- Add the chicken in the cooking pot. Stir and continue to cook for 3 minutes.
- Pour the chicken broth in. Let boil.
- Add basil, oregano, and parsley. Stir. Cover and cook in medium heat for 15 minutes.
- Add the noodles. Continue to cook for 8 minutes.
- Transfer to a bowl. Serve.