Chicken Noodle Cup with Rotisserie Chicken

This is weekday soup made simple: store-bought chicken broth simmered with egg noodles and shredded rotisserie chicken until everything is hot and tender. There's no homemade stock or seasoning blend here, just a few pantry basics simmered together in one pot for a warm, filling lunch that's ready in about fifteen minutes. It's an easy way to hit your protein target without any real cooking.

Ingredients

• 4 cupchicken broth, store-bought
• 4 ozEgg noodles, dry
• 1.5 cupRotisserie chicken, shredded
• 1 cupFrozen mixed vegetables
• 0.25 tspblack pepper
• 0.25 tspsalt

Method

1. Pour the chicken broth into the pot and bring it to a boil over medium-high heat.
2. Add the egg noodles and frozen vegetables, then simmer until the noodles are tender. 6:00
3. Stir in the shredded rotisserie chicken and cook just until heated through. 2:00
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and serve hot.