Rotisserie Chicken Noodle Soup

For those of us who managed to avoid cooking during our scorching hot summer, here’s an no-brainer transition into fall cooking. You can’t get more basic than chicken noodle soup, and this recipe from Southern Living eliminates most of the actual cooking! Grab a rotisserie chicken and in about a half hour you have homemade chicken noodle soup that Mom would be proud of. Don’t believe me? Even Mom would tell you to give it a try. After all, it’s chicken noodle soup! It’s good for the body and soul. As always, it’s low in fat, calories and WW Points.

1 Tbsp. extra-virgin olive oil

1 medium 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 tsp. Italian seasoning

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 cups uncooked wide egg noodles

Chopped fresh flat-leaf parsley

Heat oil in a large Dutch oven. Add onion, carrots, celery and garlic and cook, stirring often, until vegetables are just soft, about 8 minutes.

Stir in chicken, broth, Italian seasoning, salt and pepper. Bring to a boil over medium heat and gently cook 6 minutes.

Add noodles, reduce heat to medium-low and cook until noodles are tender, about 6 minutes. Garnish with chopped parsley.

Serves 4 to 6

WW Points per serving; 2