Ingredients:

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

Instructions:

  1. Place a pot over medium heat and melt the butter. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
  2. Stir in the minced garlic and dried herbs; cook for 60 seconds until the aroma is fragrant.
  3. Pour in the chicken broth. Increase the heat to medium-high and bring the liquid to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes.
  4. Stir in the shredded rotisserie chicken and the egg noodles. Simmer for another 6–8 minutes, or until the noodles are tender but still have a slight bite.
  5. Remove from heat and stir in the fresh lemon juice and parsley.