Reprinted from The Blood Type Diet Website (

Chicken Noodle Soup
Contributed by: Jacqueline MarshallAdded: Nov 10, 2009 at 11:58 AM


Rotisserie Chicken Noodle Soup with Veggies (Quick & Easy)

  • 1 Can Vegetable Broth
  • Sea Salt
  • Egg Noodles (No Yolks)
  • 2 cans Chicken Broth
  • 1 Rotisserie Chicken - removed from bone & cut into bite sized pieces
  • 1 cup sliced baby carrots
  • 1 cup chopped celery
  • 1 cup chopped mushrooms (Optional)
  • 1 med onion - diced
  • Celery Salt (1 teaspoon or to taste)
  • Basil (1 Tablespoon fresh chopped) (Optional)
  • Fresh Garlic (1 Tablespoon)
How to make it:
  1. Remove rotisserie chicken from the bone (remove skin). Cut into small pieces and add to a large pot.
  2. Chop onion, celery, carrots, & mushrooms into small pieces and add to the pot.
  3. Turn on Med-High heat.
  4. Add chicken broth, celery salt, basil & garlic.
  5. Stir and bring to a boil, then reduce heat, cover and simmer at least 30 minutes.
  6. Add vegetable broth, egg noodles, and salt to a pot and boil until tender (Add water if needed).
  7. Drain egg noodles and add to soup.
  8. Stir, cover and simmer at least 10 minutes or up to 1 hour.
  9. Add water if needed for desired consistency.
  10. Can also be cooked in a crock pot- add egg noodles for the last 30 min to 1 hour.