Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 cup carrots, sliced into thin rounds
  • 1 cup celery, diced
  • 0.5 cup yellow onion, finely minced
  • 2 cloves garlic, smashed and minced
  • 6 cups low-sodium chicken bone broth
  • 2 cups shredded rotisserie chicken
  • 0.5 tsp dried thyme
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups wide egg noodles
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a large heavy-bottomed pot over medium-high heat with the olive oil. Once shimmering, add the carrots, celery, and onion. Sauté for 5 minutes until the onions are translucent and the celery loses its crunch.
  2. Add the garlic and thyme in the last 60 seconds of sautéing, stirring constantly until the aroma is fragrant.
  3. Pour in the chicken bone broth and increase heat to high. Scrape the bottom of the pot to release any browned bits (fond). Bring the mixture to a rolling boil.
  4. Once boiling, add the wide egg noodles. Reduce heat to a medium simmer and cook for 6-8 minutes according to package directions.
  5. Stir in the shredded rotisserie chicken, sea salt, and black pepper. Simmer for an additional 2 minutes until the chicken is heated through.
  6. Remove from heat. Stir in the fresh lemon juice and chopped parsley just before serving to brighten the flavors.