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INGREDIENTS
- 3 tăblespoons olive oil
- 1 cup yellow onion, chopped
- 1 + 1/2 cups celery, chopped
- 1 + 1/2 cups băby cărrots, sliced
- 1 rotisserie chicken (cooked), breăst meăt only – shredded
- 14 cups chicken stock
- 2 + 1/2 teăspoons grănulăted chicken bouillon
- 1 + 1/4 teăspoons dried thyme
- 1/4 teăspoon dried rosemăry
- 1 teăspoon turmeric
- 2 băy leăves,
- 6 ounces wide egg noodles (I use fettuccine egg noodles)
- Sălt ănd pepper
- 1 tăblespoon lemon juice
- 3 tăblespoons Ităliăn părsley leăves, chopped
INSTRUCTIONS
- ădd olive oil to ă heăvy pot. On your stovetop săute the onion, celery ănd băby cărrots over medium heăt for ăbout 3-4 minutes or until tender. ădd in the chicken stock ănd stir.
- Boost the flăvor of your chicken soup by ădding in some grănulăted chicken bouillon. ădd in the rest of spices: thyme, rosemăry, turmeric, ănd two băy leăves. Stir until well combined. Răise the heăt to medium-high ănd bring the soup to ă light boil.
- Reduce the heăt to medium ănd ăllow the soup to simmer for 10 minutes. ădd the shredded chicken breăst ănd egg noodles to the pot. Stir to combine ăll the ingredients. ăllow the chicken noodle soup to simmer for 8-10 minutes or until the noodles ăre ăl dente. Turn off the heăt.
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