Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, diced (approximately 1 cup / 150g)
  • 2 carrots, peeled and diced (approximately 1 cup / 120g)
  • 2 celery stalks, diced (approximately 1 cup / 100g)
  • 2 cloves garlic, minced (approximately 2 teaspoons / 6g)
  • 8 cups (1.9 liters) chicken broth (low-sodium recommended)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper, freshly ground
  • 1 bay leaf
  • 1 rotisserie chicken, skin removed and shredded (approximately 3 cups shredded chicken / 450g)
  • 8 ounces (225g) egg noodles (wide or medium)
  • 1/2 cup (packed) fresh parsley, chopped
  • Salt to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth. Add thyme, rosemary, pepper, and bay leaf. Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
  4. Add egg noodles and shredded chicken to the pot. Cook according to package directions for the noodles, usually around 8-10 minutes, or until noodles are tender.
  5. Remove bay leaf. Stir in fresh parsley. Season with salt to taste. Serve hot with lemon wedges (optional).