Chicken Noodle Hold the Soup!

A rotisserie chicken is a great item to pick up at the market for nights you don't feel like cooking. I picked this one up at the organic market I go to and shredded it right up with this recipe in mind. I'm not a Rachel Ray viewer, but somehow came across this recipe of hers a few years back and it has been a family favorite ever since!

I opted for all organic ingredients including the bionaturae rombi 100% durum semolina noodles. You can use non organic and I promise it will be just as tasty!

Rachel Ray's "Chicken Noodle Hold the Soup"

1 Rotisserie chicken shredded (I only used the white meat)
1 medium onion sliced
2-3 carrots cut into matchsticks
4-5 ribs of celery cut into matchsticks
2 small zucchini cut into matchsticks
1/2 box of frozen peas
2 tablespoons of extra virgin olive oil
1 tablespoon of butter
1 pound of extra wide noodles
*1 cup flat leaf parsley chopped (I omitted this because my kids don't like it)

I pre-shred and pre-chop everything and store it in zip-locks so that dinner time is extra easy!

Boil a big pot of water (add salt) for your noodles

Heat a large skillet over medium/high adding the olive oil
Add the onion, carrots and celery cook for 3-4 minutes
Toss in the zuchhini add salt & pepper and cook for another 3-4 minutes
 
Drain noodles and return to the pot adding butter and parsley (if you are using it)

Add the peas and chicken to the veggies until the chicken is warm


This fed four of us with lots leftover! It's great heated up the next day for lunch too!

Enjoy!