Ingredients
b
3 tbsp butter
o
1 onion, diced
c
3 carrots, peeled and diced
c
3 celery ribs, diced
g
3 cloves garlic, minced
s
6 sprigs of thyme
c
12 cups chicken broth
w
8 oz wide egg noodles
c
10 oz (2 cups) rotisserie chicken, chopped
l
1 lemon, halved
p
2 tbsp parsley, minced
S
Salt and Pepper tt
Directions
1
Dice onions, carrots, and celery and mince garlic and parsley. Chop rotisserie chicken into bite sized pieces and slice lemon in half.
2
To a large pot, melt your butter then add your onions, carrots and celery and sauté until softened (about 8 minutes).
3
Add your garlic and leaves from the thyme sprigs and cook until fragrant (about 1 minute).
4
Pour in your chicken broth, and bring up to a boil then down to a simmer for 5 minutes.
5
Meanwhile, cook your egg noodles 1 minute under Al Dente (about 4- 5 minutes)
6
Shut the heat off from your soup, then add your noodles and chicken. Squeeze in juice of one lemon and add your parsley.
