Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 1/2 cups)
  • 2 medium carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 2 cups (475 ml) water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 cups (approx. 400g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1 cup (100g) egg noodles
  • 1/4 cup (50g) chopped fresh parsley
  • Salt to taste (start with 1/2 teaspoon)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant, being careful not to burn it.
  2. Pour in chicken broth and water. Stir in thyme, rosemary, pepper, and bay leaf. Bring to a simmer.
  3. Reduce heat and simmer for 20 minutes, allowing the flavors to meld.
  4. Add shredded chicken and egg noodles. Simmer for 10-15 minutes, or until noodles are tender. Watch carefully to prevent noodles from becoming mushy.
  5. Remove bay leaf. Stir in parsley and salt to taste. Serve hot.