Ingredients:

  • 1/2 cup Unsalted Butter (113g)
  • 1 large Yellow Onion, finely diced (150g)
  • 3 medium Carrots, peeled and sliced (150g)
  • 2 stalks Celery, sliced (100g)
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary, crushed
  • 1/2 cup All-Purpose Flour (60g)
  • 6 cups Low-Sodium Chicken Bone Broth (1.4L)
  • 1 cup Heavy Cream (240ml)
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 3 cups Rotisserie Chicken, shredded (450g)
  • 8 oz Wide Egg Noodles (225g)
  • 1 tbsp Fresh Parsley, chopped
  • 1 tsp Lemon Juice

Instructions:

  1. In a 6-quart Dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent. Add the garlic, thyme, and rosemary during the last 60 seconds of sautéing.
  2. Sprinkle the flour over the butter-slicked vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty and turns a pale golden color to create the roux base.
  3. Slowly pour in 1 cup of the chicken broth while whisking vigorously to create a smooth paste. Gradually add the remaining broth, whisking constantly. Increase heat to medium-high and bring to a gentle simmer.
  4. Add the wide egg noodles to the pot. Simmer for 7–9 minutes, or until the noodles are just shy of al dente.
  5. Reduce heat to low. Stir in the shredded rotisserie chicken and heavy cream. Simmer for 2-3 minutes until the chicken is heated through and the soup has thickened. Stir in the fresh parsley and lemon juice before serving.