Ingredients:

  • 2 tbsp unsalted butter
  • 3 large carrots, peeled and sliced (250g)
  • 3 stalks celery, sliced (200g)
  • 1 medium yellow onion, finely diced (150g)
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 rotisserie chicken, meat shredded (approx. 560g) and carcass reserved
  • 8 cups low-sodium chicken stock
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 6 oz wide egg noodles
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. In a large Dutch oven or heavy-bottomed stockpot over medium heat, melt the butter. Add the sliced carrots, celery, and diced onion.
  2. Sauté the vegetables for 6–8 minutes until the onions are translucent and the carrots have softened slightly.
  3. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  4. Pour in the chicken stock and add the bay leaves. For extra depth, add the reserved chicken carcass and simmer for 20 minutes before removing.
  5. Bring the broth to a gentle boil and add the wide egg noodles. Cook according to package directions (usually 6-8 minutes).
  6. Stir in the shredded rotisserie chicken, salt, and black pepper. Heat through for 2 minutes.
  7. Remove from heat. Stir in the fresh lemon juice and chopped parsley before serving.