3 tbsp butter
1 onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 cloves garlic, minced
6 sprigs of thyme
12 cups chicken broth
8 oz wide egg noodles
10 oz (2 cups) rotisserie chicken, chopped
1 lemon, halved
2 tbsp parsley, minced
Salt and Pepper tt
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.
3 tbsp butter
1 onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 cloves garlic, minced
6 sprigs of thyme
12 cups chicken broth
8 oz wide egg noodles
10 oz (2 cups) rotisserie chicken, chopped
1 lemon, halved
2 tbsp parsley, minced
Salt and Pepper tt
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.