Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 8 cups low-sodium chicken broth
  • 3 cups shredded rotisserie chicken, skin removed
  • 1 bay leaf
  • 2 cups wide egg noodles
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the butter in a Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion, carrots, and celery, and sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the chicken broth and add the bay leaf. Increase the heat to medium-high and bring to a gentle boil, then immediately reduce heat to low and simmer for 10–12 minutes.
  4. Stir in the egg noodles and cook according to the package directions, typically 6–8 minutes until tender.
  5. Fold in the shredded rotisserie chicken and fresh parsley. Heat through for 2 minutes to warm the chicken without overcooking.
  6. Remove the bay leaf, stir in the lemon juice for brightness, and serve.