Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 large carrots, peeled and sliced into rounds (approx. 150g)
  • 2 stalks celery, sliced (approx. 100g)
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1/3 cup (42g) all-purpose flour
  • 6 cups (1.4L) chicken bone broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp turmeric
  • 3 cups (450g) rotisserie chicken, shredded and skinless
  • 8 oz (225g) wide egg noodles, dried
  • 1/4 cup fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. In a 6-quart Dutch oven, melt the butter with olive oil over medium-high heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until vegetables soften. Add garlic, thyme, and rosemary; cook for 60 seconds until fragrant.
  2. Building the Blonde Roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and coat the vegetables in the fat emulsion.
  3. Gradually pour in the chicken bone broth one cup at a time, whisking vigorously after each addition to ensure a smooth, clump-free velouté base. Add salt, black pepper, and turmeric.
  4. Bring the liquid to a gentle boil, then reduce heat to medium-low. Add the dried wide egg noodles and simmer for 6-8 minutes, or until the noodles are al dente.
  5. Reduce heat to low. Stir in the shredded rotisserie chicken and heavy cream. Heat through for 2-3 minutes without boiling to prevent curdling. Finish by stirring in fresh parsley and lemon juice.