Ingredients:

  • 2 tbsp Unsalted butter
  • 1 large Yellow onion, finely diced (approx. 200g)
  • 3 medium Carrots, peeled and sliced into rounds (approx. 150g)
  • 2 stalks Celery, sliced (approx. 100g)
  • 3 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 1/3 cup All-purpose flour (approx. 45g)
  • 6 cups Low-sodium chicken broth (1.4L)
  • 1 cup Heavy cream (240ml)
  • 1 tsp Poultry seasoning
  • 1 tsp Salt
  • 0.5 tsp Cracked black pepper
  • 3 cups Rotisserie chicken, shredded (approx. 450g)
  • 8 oz Wide egg noodles (approx. 225g)
  • 1 tbsp Fresh parsley, chopped
  • 1 tsp Lemon juice

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven. Add the onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and carrots have softened. Stir in the garlic and thyme during the last minute.
  2. Sprinkle the flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and create a roux base. Slowly pour in 1 cup of the chicken broth while whisking vigorously to eliminate lumps.
  3. Once the mixture is smooth, add the remaining broth and poultry seasoning. Bring the liquid to a gentle boil.
  4. Add the wide egg noodles to the boiling broth. Reduce heat to a simmer and cook for 7-9 minutes, or until the noodles are 1 minute less than the package suggests.
  5. Stir in the shredded rotisserie chicken and the heavy cream. Let the soup simmer for an additional 2 minutes to heat through and allow the starch from the noodles to finish thickening the broth.
  6. Remove from heat. Stir in the fresh parsley and lemon juice. Season with salt and cracked black pepper to order.