Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 3 cups (710g) shredded rotisserie chicken
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 2 cups (200g) wide egg noodles
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Carefully shred the meat from the rotisserie chicken carcass using two forks, separating breast and thigh meat for a mix of textures.
  2. Melt butter over medium heat in a large pot. Add onion, carrots, and celery; cook for 6-8 minutes until onions are translucent and carrots have softened. Stir in minced garlic and thyme and cook for 60 seconds.
  3. Pour in the chicken broth and add the bay leaf. Bring to a gentle boil, then reduce to a simmer for 10-12 minutes until vegetables are tender.
  4. Stir in the egg noodles and cook according to package directions (typically 7-10 minutes). Once tender, stir in the shredded rotisserie chicken and heat through for 2 minutes.
  5. Remove from heat. Stir in fresh lemon juice and chopped parsley. Season with salt and pepper to taste.