Ingredients:

  • 2 tbsp (28g) Unsalted Butter
  • 1 cup (150g) Yellow onion, finely diced
  • 1 cup (120g) Carrots, sliced into 1/4 inch rounds
  • 1 cup (100g) Celery, sliced thin
  • 3 cloves Garlic, minced
  • 1 tsp (1g) Dried thyme
  • 1/2 tsp (0.5g) Dried poultry seasoning
  • 1/4 cup (32g) All-purpose flour
  • 6 cups (1.4L) High-quality chicken bone broth
  • 1 cup (240ml) Heavy cream
  • 1 tsp (6g) Sea salt
  • 1/2 tsp (1g) Cracked black pepper
  • 3 cups (450g) Rotisserie chicken, shredded
  • 8 oz (225g) Wide egg noodles
  • 2 tbsp Fresh parsley, chopped
  • 1 tsp Lemon juice

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly. Stir in the garlic, thyme, and poultry seasoning for 1 minute until fragrant.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Slowly pour in 1 cup of the chicken broth while whisking vigorously to create a smooth roux-based paste. Gradually add the remaining broth, whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the carrots are fork tender.
  4. Add the egg noodles to the simmering broth and cook for 6–7 minutes, or until just shy of al dente.
  5. Stir in the shredded rotisserie chicken and heavy cream. Let it warm through for 2 minutes.
  6. Remove from heat. Stir in the fresh parsley and lemon juice. Season with sea salt and cracked black pepper to taste before serving. Let the soup sit for 3 minutes before ladling into bowls.