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

1. 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.

2. 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.

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