Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • ½ tsp dried thyme
  • 8 cups (1.9L) low-sodium chicken broth
  • 3 cups (450g) shredded rotisserie chicken breast, skin removed
  • 2 cups (150g) wide egg noodles
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • ¼ cup (10g) fresh parsley, chopped
  • ½ tsp cracked black pepper

Instructions:

  1. Heat olive oil over medium heat in a large Dutch oven or stockpot. Add the diced onion, carrots, and celery, stirring frequently for 5–7 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the low-sodium chicken broth and add the bay leaf. Increase heat to medium-high to bring to a gentle boil, then immediately reduce heat to low and simmer for 10 minutes.
  4. Stir in the wide egg noodles and cook according to package directions (usually 6–8 minutes) until al dente.
  5. Fold in the shredded rotisserie chicken and cook for 2 minutes until the meat is heated through.
  6. Remove the pot from heat. Stir in the fresh lemon juice and chopped parsley. Season with cracked black pepper.