Roasted Chicken Noodle Soup

MAKES: 5 Cups

PREP: 5 Min

COOK TIME: 25 Min

Thanks to shortcut ingredients like store-bought rotisserie chicken and frozen hash brown potatoes, you'll have a satisfying, home-cooked meal on the table in less than 30 minutes!

What You'll Need

Cooking spray
2 cups frozen cubed hash brown potatoes
1 1/2 cup frozen chopped onion, bell pepper, and parsley seasoning blend
2 (14-ounce) cans chicken broth
2 ounces wide egg noodles, uncooked (about 1 cup)
1/4 teaspoon salt
1/8 teaspoon dried thyme
1 cup diced roasted chicken breast
1 cup evaporated milk

What to Do

Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add hash brown potatoes and seasoning blend; cook, stirring constantly, 3 minutes.
Add broth and next 3 ingredients; bring to a boil. Reduce heat to low, and simmer, partially covered, 7 minutes.
Add chicken and milk; cook 5 minutes or until noodles are tender.

Notes

Turn to this recipe when you have leftover roasted chicken on hand, it only takes 1 cup. But don't worry if you don't have leftovers; a rotisserie chicken from the supermarket works just as well.