Ingredients
Scale
- 2 tablespoons olive oil
- 3 large carrots
- 1 medium onion
- 2 large ribs of celery
- 2 dried bay leaves
- Salt and pepper
- 2 32 ounce containers of chicken broth
- 1 small organic rotisserie chicken
- 1.5 cups wide egg noodle
- Couple tablespoons fresh chopped parsley or to taste
- Fresh or dried dill to taste
Instructions
- Dice onion
- Slice carrot and celery in thin slices (I suggest a hand mandolin)
- Rough chop parley and set aside
- I prepare all veggies so I can shred the entire rotisserie chicken by hand while veggies are cooking
- Add olive oil to large pot over medium heat
- Add carrot and cook for 2 min
- Add onion and cook another 2 min
- Add celery and cook for additional 2 min
- Add bay leaf
- Salt and pepper to taste
- Add stock to the pot and bring to boil
- Boil for 2 min
- Add the noodle cook time about 6 min
- Add shredded chicken the last minute (I use a small organic rotisserie chicken and add all of the breast meat but you can add more or less depending on your liking)
- Turn off heat and remove the bay leaf
- Add parsley and dill
- Taste the seasonings at this point to check if needs more salt or pepper and serve
- Category: Soup