Quick Chicken Noodle Soup

This shortcut version uses prepared chicken broth, cooked chicken, and frozen or fresh vegetables. It is a practical way to use leftover rotisserie chicken and can be ready much faster than soup made from scratch.

Ingredients

• 6-8 cups chicken broth
• 1-2 cups shredded or chopped cooked chicken
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup diced potatoes, optional
• 2 cups egg noodles
• Salt, pepper, and poultry seasoning, to taste

Shortcut: Replace the carrots, celery, and potatoes with one 12-16 ounce bag of frozen mixed vegetables.

Directions

1. Pour the broth into a large soup pot and bring it to a gentle boil.
2. Add the carrots, celery, and potatoes. Simmer for 8-10 minutes.
3. Stir in the noodles and cook according to the package directions.
4. Add the cooked chicken during the final 3–5 minutes.
5. Season with salt, pepper, and poultry seasoning before serving.