This chicken noodle soup is full of vegetables and starts with a shortcut. Rotisserie chicken. Using rotisserie chicken cuts, the cooking time in half. The flavor of the soup reminds me of Panera Bread’s chicken noodle soup. Enjoy!

Copycat Panera Chicken Noodle Soup

2-3 tablespoons olive oil
2 cups chopped yellow onion
2 cups sliced carrots, 1/2-inch
2 cups sliced celery, 1/2-inch
2-3 teaspoons minced garlic (I use Jarred minced garlic)
1 rotisserie chicken (discard bones, save skin, and chop chicken)
One (48 ounce) carton 33% lower sodium chicken broth
One (32 ounce) carton chicken stock
1 and 1/2 teaspoons Italian seasoning
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/2 package (12 ounce bag) uncooked wide egg noodles
2 tablespoons finely chopped flat leaf parsley

Heat oil in a large stockpot over medium-high heat. Add onions, carrots, and celery. Cook 8-10 minutes stirring frequently until onions are translucent and vegetables are soft. Stir in garlic and cook 30 seconds. Add chopped chicken, chicken broth, chicken stock, Italian seasoning, Kosher salt, and pepper. Add chicken skin (chicken skin adds more flavor to the soup. We will discard it before serving!). Bring everything to a boil over high heat, then reduce heat to a simmer.Simmer 6 minutes. Add egg noodles and cook according to package directions (About 6 minutes). Discard chicken skin. Garnish soup with parsley. Makes about 8 servings. 
Published in The News and Neighbor on February 22, 2023.