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Easy Chicken, Rice, and Noodle soup

This easy chicken, rice, and noodle soup features fresh mushrooms and rotisserie chicken. With only a few fresh veggies to chop, this is perfect for days when you are short on time in the kitchen.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Entree, Soup
Cuisine: American
Calories: 481
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 stalk celery, sliced
  • 6 baby carrots, sliced
  • 4 ounces white mushrooms, sliced
  • 8 cups chicken broth
  • 2 cups shredded cooked rotisserie chicken
  • 1 5.6 ounce packet chicken flavor rice and pasta blend, such as Knorr’s®

Method
 

  1. Heat butter in a large stockpot over medium-high heat. Add onion, celery, carrots, and mushrooms. Cook until onions are translucent, about 4 minutes.
  2. Add broth and chicken. Bring to a boil.
  3. Add rice packet, reduce heat, and simmer 8 minutes. Turn heat off and let stand for 8 minutes. Ladle into bowls and serve.

Nutrition

Calories: 481kcalCarbohydrates: 20gProtein: 43gFat: 26gSaturated Fat: 9gCholesterol: 197mgSodium: 2356mgFiber: 2gSugar: 6g

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