Ingredients:
- 8 cups low-sodium chicken broth
- 1 cup water
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 3 large carrots, peeled and sliced into 1/4-inch rounds
- 2 stalks celery, sliced into 1/4-inch crescents
- 1 tsp kosher salt
- 1/2 tsp coarsely ground black pepper
- 4 cups shredded rotisserie chicken
- 6 oz wide egg noodles
- 1 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions:
- Melt the butter in a 6-quart Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables are softened and onions are translucent.
- Stir in the 2 smashed garlic cloves and cook for 1 minute until fragrant. Pour in the 8 cups of chicken broth and 1 cup of water. Add the thyme sprigs and the bay leaf.
- Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and simmer for 20 minutes. The aroma should be rich and herbaceous.
- Stir in 1 tsp kosher salt and 1/2 tsp black pepper. Taste the broth now; it should taste seasoned but will deepen once the chicken is added.
- Add the 4 cups of shredded rotisserie chicken to the pot. Stir gently to combine and let the chicken warm through for about 2 minutes.
- Increase the heat slightly to a medium simmer and add the 6 oz (170g) of wide egg noodles. Cook for 7-9 minutes until the noodles are tender but still have a slight bite (al dente).
- Remove the thyme sprigs and the bay leaf. Turn off the heat. This prevents the noodles from overcooking while you finish the seasoning.
- Stir in the 1 tbsp of fresh lemon juice and the 1/4 cup of chopped parsley. The green color should pop against the golden broth.
- Let the soup sit for 3 minutes before serving. This allows the flavors to settle and the noodles to absorb just a touch more of the savory liquid.
- Ladle into deep bowls, ensuring everyone gets plenty of chicken and carrots. Serve immediately while the steam is still rising.