Roasted Chicken Noodle Soup
- MAKES
- 5 Cups
- PREP
- 5 Min
- COOK TIME
- 25 Min
Thanks to shortcut ingredients like store-bought rotisserie chicken and frozen hash brown potatoes, you'll have a satisfying, home-cooked meal on the table in less than 30 minutes!
What You'll Need
- Cooking spray
- 2 cup frozen cubed hash brown potatoes
- 1 1/2 cup frozen chopped onion, bell pepper, and parsley seasoning blend
- 2 (14-ounce) cans chicken broth
- 2 ounce wide egg noodles, uncooked (about 1 cup)
- 1/4 teaspoon salt
- 1/8 teaspoon dried thyme
- 1 cup diced roasted chicken breast
- 1 cup evaporated milk
What to Do
- Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add hash brown potatoes and seasoning blend; cook, stirring constantly, 3 minutes.
- Add broth and next 3 ingredients; bring to a boil. Reduce heat to low, and simmer, partially covered, 7 minutes.
- Add chicken and milk; cook 5 minutes or until noodles are tender.
Notes
Turn to this recipe when you have leftover roasted chicken on hand, it only takes 1 cup. But don't worry if you don't have leftovers; a rotisserie chicken from the supermarket works just as well.