Ingredients
Scale
- 2 tablespoons Country Crock® Original Spread
- 1 large onion, diced
- 2 carrots, peeled and diced
- 3 celery ribs, sliced
- 2 garlic cloves, minced
- 2 cups rotisserie chicken, shredded
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces egg noodles or fusilli, cooked
- 1/4 cup fresh parsley, minced
- 1 tablespoon fresh lemon juice
Instructions
- Melt 2 tablespoons Country Crock® Original Spread in a large pot over medium-high heat.
- Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until vegetables soften, 3-5 minutes.
- Add shredded chicken and stir for another minute.
- Pour in the broth, bay leaves, thyme, salt, and pepper. Bring to a boil, cover, and cook for about 10 minutes or until vegetables are tender.
- Add cooked noodles, parsley, and lemon juice. Adjust seasoning if needed.
Notes
- Use rotisserie chicken for convenience.
- Adjust salt and pepper to taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg