Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 leaf dried bay leaf
  • 1 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • 3 cups shredded rotisserie chicken
  • 8 oz wide egg noodles
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 6–8 minutes until the onions are translucent and the carrots have softened slightly. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Pour in the chicken broth and add the bay leaf and dried thyme. Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer. Let the broth infuse for 10–15 minutes.
  3. Stir in the egg noodles. Cook for 6–8 minutes (or according to package directions) until the noodles are al dente. Fold in the shredded rotisserie chicken and simmer for 2 more minutes to heat through.
  4. Remove the pot from heat. Stir in the fresh parsley and lemon juice. Taste and add salt and pepper as needed.