Categories: Soup
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 5 medium carrots, cut into coins
- 6 celery stalks, cut into half moons
- 2 tbsp. minced garlic
- 1 tsp chopped fresh thyme
- Kosher salt and black pepper
- 1 bay leaf
- 10 cups chicken broth
- 2 cups cooked wide egg noodles
- 2 1/2 cups mixed shredded rotochick meat (from a large rotisserie chicken)
Directions
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In a big soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring, until softened, 6 to 8 minutes. Add the carrots, celery, garlic, thyme, 1 tbsp. salt and 1 tsp pepper and cook, stirring, until the carrots soften slightly, about 5 minutes. Add the bay leaf and chicken broth and bring to a boil. Reduce the heat and simmer for 45 minutes to meld the flavors.
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Stir in the noodles and chicken and simmer for 5-10 minutes longer. Season to taste with more salt and pepper and discard the bay leaf. Serve with buttered saltines.