The recipe for this yummy meal can be found here:
Extra tips!
If you have homemade stock or bone broth, that would be a great and nutritious addition.
I like to add several handfuls of baby spinach at the end to get some extra greens in there.
If you want to make it veg, use veggie stock and omit the chicken. Add any extra veggies you like - greens, white beans, canned tomatoes, etc.
Based on your dietary needs, change the recipe as much as you need! The onions, celery, carrots, garlic and oil are a good base for a lot of different soups - the world is your oyster with this recipe. :)
Recipe -
Ingredients:
1 medium white/yellow onion, chopped
2-3 carrots, chopped
3-4 stalks celery, chopped
1 Tbsp each of butter, olive oil - use either or based on dietary needs/preference!
Pinches of dried thyme, oregano, basil, parsley (or to taste)
1-2 bay leaves
2-3 cloves garlic, minced or ~1 tsp garlic powder
Salt & pepper to taste
2 quarts of chicken stock (or homemade if you have it)
Shredded rotisserie chicken (one small should be plenty)
Slightly undercooked large egg noodles - use as much as you like, but usually ⅓ to ½ a bag
Directions:
Heat butter/olive oil at medium heat until hot, then add onion, celery and carrots.
Cook, stirring occasionally until onions and celery start to cook down and become translucent, about 10-15 min or as needed. Add thyme, oregano, garlic (or garlic powder), bay leaves, salt and pepper.
Cook a few minutes more, until everything smells extra delicious, and add ~1 cup of chicken stock (at least enough to cover the veggies). Bring to simmer.
Bring pot of salted water to boil to cook the egg noodles. Make sure you underook them a bit by 1-2 min since they will finish cooking in the soup. Rinse/drain.
Add egg noodles to soup mixture and simmer for 10 min. Add shredded chicken, turn heat to low, and cook for ~5 more minutes or until heated through.
Taste, season more as needed and remove bay leaves. Congrats, you’re all done. :)