Ingredients:

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

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion, carrots, and celery. Cook for 6–8 minutes until onions are translucent and vegetables have softened.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the chicken broth and add the bay leaf. Bring to a gentle boil, then reduce to a simmer and infuse for 15 minutes.
  4. Stir in the shredded rotisserie chicken and the egg noodles. Simmer for 8–10 minutes until the noodles are just tender.
  5. Remove the bay leaf. Turn off the heat and stir in the lemon juice and fresh parsley.