Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 large (120g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 lb (450g) rotisserie chicken, shredded (skin removed)
  • 8 oz (225g) wide egg noodles, uncooked
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter in a large Dutch oven or stockpot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the onions become translucent and the carrots begin to soften.
  3. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the bay leaf. Increase heat to medium-high and bring the liquid to a gentle boil.
  5. Reduce heat to low and simmer for 10–12 minutes until vegetables are tender.
  6. Stir in the wide egg noodles. Cook for 6–8 minutes (or according to package directions) until the noodles are tender.
  7. Fold in the shredded rotisserie chicken and let it sit in the hot broth for 2–3 minutes until heated through.
  8. Remove the bay leaf. Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste.