1lbchicken breast (or 2 cups shredded chicken from rotisserie chicken)
4tablespoonolive oil
2tablespoonunsalted butter
1 ½cupssweet onion, diced
1cupcarrots, peeled and sliced thin
1cupcelery, sliced thin
4garlic cloves, minced
1 ½teaspoonfresh thyme, chopped
1 ½teaspoonfresh rosemary, chopped
1 ½teaspoonfresh oregano, chopped
10cupslow-sodium chicken broth
2bay leaves
12ozwide egg noodles
4tablespoonflat leaf parsley, chopped
½lemon, juiced
salt + black pepper to taste
Instructions
Heat 2 tablespoon olive oil in large dutch oven over medium-high heat. Salt and pepper chicken and then cook 4 minutes on both sides. Shred chicken and remove from dutch oven.
Add 2 tablespoon olive oil and butter to dutch oven, still oven medium-high heat. Add the onion, carrots and celery and cook for 5-7 minutes, or until vegetables soften. Stir occasionally.
Add garlic, thyme, rosemary and oregano and cook for an additional 1 minute. Add chicken broth and bay leaves and bring to boil. Boil for about 5 minutes or until vegetables are fork tender.
Add the egg noodles and boil according to package. It should be 6-8 minutes. With about 2 minutes left, add chicken, parsley and lemon juice. Make sure to taste soup as you might need to add some salt or additional herbs. Remove bay leaves and serve immediately.
Notes
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Use pre-shredded rotisserie chicken to make the soup even quicker.
Replace fresh herbs with dried herbs if needed, using ½ teaspoon of each.
Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the soup more mouth feel.