I’m all for easy cooking. I spend enough time in the kitchen as it is so the easier the better. One of my favorite ways to save time is to buy a rotisserie chicken at the grocery store. I can usually get about 2 meals for my family from 1 rotisserie chicken. I like using the left over chicken from meal 1 to create a yummy chicken noodle soup.
Easy Chicken Noodle Soup
- 2 TBS olive oil
- 4 large carrots, cut into bite size pieces
- 2 stalks celery, cut into bite size pieces
- 1 large onion, chopped
- 6 cups chicken broth
- 4 cups water
- 2 cups cooked rotisserie chicken, cut into bite size pieces
- 16 oz of Mueller’s Pot-Size Linguine Noodles
- 2 TBS lemon juice
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and Pepper to taste
- Heat olive oil in a large pot over medium high heat.
- Add onion and cook until translucent.
- Add carrots, celery, salt and pepper and cook for about 10 minutes or until vegetables soften. I usually cover to pot to help steam the vegetables.
- Add chicken, broth, water and bay leaf, bring to a boil.
- Once boiling add pasta.
- Reduce to a simmer and let cook for an additional 8 – 10 minutes.
- Add lemon juice and thyme. Taste and add more salt and pepper if needed.
I used Mueller’s new Pot-Sized Linguine noodles and it was great. At first I thought it was silly to buy pre-cut pasta noodles, I mean I can break noodles in half. But it was a time saver and also meant less mess. I’m now a big fan of the pot-size pasta.
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I was compensated to create the featured recipe but all opinions are 100% mine.