Rotisserie Chicken & Beef Broth Soup with Noodles

Ingredients

• 1 whole rotisserie chicken, shredded
• 4 cups beef broth
• 2 cups egg noodles
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 1 tbsp olive oil
• 1 tsp dried parsley
• Salt and pepper to taste

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sliced carrots; cook for 4 minutes until softened.
3. Pour in beef broth and bring to a boil.
4. Add egg noodles and cook for 6 minutes until nearly tender.
5. Stir in shredded rotisserie chicken and parsley; simmer for 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.