Ingredients:

  • 2 tbsp unsalted butter
  • 1 cup yellow onion
  • 1 cup carrots
  • 1 cup celery
  • 3 cloves garlic
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1/4 cup all purpose flour
  • 6 cups low sodium chicken stock
  • 1 cup heavy cream
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 cups rotisserie chicken
  • 8 oz wide egg noodles
  • 1/2 cup fresh parsley
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place your pot over medium heat and add the 2 tbsp unsalted butter until it sizzles and foams.
  2. Stir in the 1 cup onion, 1 cup carrots, and 1 cup celery. Sautéing for exactly 8 minutes softens the cellulose without making them mushy.
  3. Add the 3 cloves garlic, 1 tsp dried thyme, and 1/2 tsp rubbed sage until the scent fills the kitchen (about 1 minute).
  4. Sprinkle the 1/4 cup all purpose flour over the veggies and whisk constantly for 2 minutes until it smells slightly toasted.
  5. Slowly pour in the 6 cups chicken stock while whisking. Bring to a boil, then reduce heat and simmer 10 minutes until the liquid slightly thickens.
  6. Stir in the 8 oz wide egg noodles and cook for 6-7 minutes until just shy of tender.
  7. Pour in the 1 cup heavy cream and 3 cups shredded chicken. This prevents the chicken from overcooking while the noodles finish.
  8. Stir in the 1/2 cup parsley and 1 tbsp lemon juice until the soup looks vibrant.
  9. Taste and add the 1 tsp sea salt and 1/2 tsp cracked black pepper until the flavors pop.
  10. Ladle into bowls while the noodles still have a bit of bite.