Rotochick Chicken Noodle Soup by
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion chopped
5 medium carrots, cut into coins (2 cups)
6 celery sticks, cut into half-moons (2 cups)
2 tablespoons minced garlic (about 4 cloves)
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
1 bay leaf
10 cups low sodium chicken broth
2 cups cooked wide egg noodle (about 3 ounces dried noodle)
2 1/2 cups mixed shredded dark and light rotisserie chicken
Instructions
In a large pot, heat the olive oil over medium-high heat.
2. Add the onions and cook, stirring until softened 6-8 minutes. Add the garlic, carrots, celery, thyme, 1 tablespoon salt, and 1 tablespoon pepper and cook, stirring until carrots soften slightly, about 5 minutes
2. Add the bay leaf and the chicken stock and bring to a boil.
3. Reduce heat and simmer for 45 minutes to meld the flavors
4. Stir in noodles and chicken and simmer for 5-10 minutes longer.
2. Add the onions and cook, stirring until softened 6-8 minutes. Add the garlic, carrots, celery, thyme, 1 tablespoon salt, and 1 tablespoon pepper and cook, stirring until carrots soften slightly, about 5 minutes
2. Add the bay leaf and the chicken stock and bring to a boil.
3. Reduce heat and simmer for 45 minutes to meld the flavors
4. Stir in noodles and chicken and simmer for 5-10 minutes longer.