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Prepare a nice home cooked meal during the winter monsoon going through the country right now and try out this easy yet delicious chicken noodle soup! A classic recipe, Southern Living throws a simplified twist by using a rotisserie chicken, saving you time with cooking!

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 medium-size (9 oz.) yellow onion, chopped (about 2 cups)
• 3 medium carrots, thinly sliced (about 1 cup)
• 2 large celery stalks, chopped (about 1 cup)
• 2 large garlic cloves, minced (about 1 Tbsp.)
• 1 rotisserie chicken, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken)
• 8 cups lower-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups uncooked wide egg noodles
• Chopped fresh flat-leaf parsley

INSTRUCTIONS

1. Sauté onions, carrots, celery and garlic in extra-virgin olive oil in a Dutch oven over medium heat. Stir often until the veggies are nice and soft, approximately 8 minutes.
2. Add in the broth, shredded chicken, and seasonings. Bring the soup mixture to a boil before simmering for 6 minutes while the flavors develop.
3. Add in the egg noodles. Cook until noodles are tender over medium heat for approximately 6 minutes. Season with salt and pepper.
4. Ladle the chicken noodle soup into bowls and garnish with freshly chopped parsley. Serve with a slice of toasted bread or saltine crackers.