Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 large (100g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 1 lb (450g) rotisserie chicken, skin removed and shredded
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 tsp (2g) dried thyme
  • 1 large bay leaf
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 8 oz (225g) wide egg noodles
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly. Stir in the minced garlic and cook for exactly 60 seconds until the aroma is pungent and fragrant.
  2. Pour in the chicken broth, dried thyme, and the bay leaf. Increase heat to medium-high to bring the liquid to a gentle boil, then immediately reduce to a simmer. Let the vegetables soften in the broth for about 10–15 minutes.
  3. Stir in the shredded rotisserie chicken and bring the soup back to a light simmer. Add the egg noodles and cook according to the package directions (usually 6–8 minutes) until they are tender but still offer a slight resistance to the tooth.
  4. Remove the bay leaf. Stir in the fresh lemon juice and chopped parsley. Taste the broth and add salt or pepper if needed.