Ingredients:

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

Instructions:

  1. Melt the butter in a heavy-bottomed Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly.
  3. Stir in the minced garlic and dried thyme. Cook for 60 seconds until fragrant.
  4. Pour in the low-sodium chicken broth and add the bay leaf and black pepper.
  5. Bring the liquid to a rolling boil, then immediately reduce heat to low. Cover and simmer for 15–20 minutes until vegetables are fork-tender.
  6. Increase heat to medium. Stir in the shredded rotisserie chicken and wide egg noodles.
  7. Cook for 7–10 minutes, or until the noodles are al dente.
  8. Stir in fresh lemon juice and chopped parsley before serving to balance the salt and brighten the flavors.