Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely diced
  • 1 cup Carrots, peeled and sliced into 1/4-inch rounds
  • 1 cup Celery, sliced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/4 cup All-Purpose Flour
  • 6 cups Low-Sodium Chicken Bone Broth
  • 1 cup Heavy Whipping Cream
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 3 cups Rotisserie Chicken, shredded or cubed
  • 8 oz Wide Egg Noodles
  • 1 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. In a large Dutch oven over medium heat, melt the butter until foaming. Add the onions, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly. Stir in the garlic and thyme, cooking for 60 seconds until fragrant.
  2. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to toast the flour and remove the raw taste.
  3. Slowly whisk in the chicken bone broth, one cup at a time, ensuring the flour incorporates smoothly into the liquid to create a thickened base. Bring to a gentle simmer.
  4. While the soup base simmers, boil the egg noodles in a separate pot of salted water according to package directions until just al dente. Drain and set aside.
  5. Add the shredded rotisserie chicken and heavy whipping cream to the Dutch oven. Stir to combine and heat through for 5 minutes. Do not let the soup reach a rolling boil once the cream is added.
  6. Stir in the cooked noodles, lemon juice, and fresh parsley. Season with sea salt and cracked black pepper to taste before serving.