Ingredients:

  • 1 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, sliced into rounds
  • 1 cup celery, chopped
  • 3 cloves garlic, minced
  • 6 cups high-quality chicken stock
  • 2 cups shredded rotisserie chicken
  • 1 tsp dried thyme
  • 1/2 tsp turmeric
  • 8 oz extra wide egg noodles
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. In your large pot, melt the 1 tbsp unsalted butter over medium heat. Add the 1 cup diced onion, 1 cup carrots, and 1 cup celery. Sauté for exactly 5 minutes until the onions are translucent and the carrots begin to soften. You should hear a gentle sizzle, not a frantic popping.
  2. Stir in the 3 cloves of minced garlic, 1 tsp dried thyme, and 1/2 tsp turmeric. Cook for 1 minute until the aroma of the garlic fills the kitchen. Note: Do not let the garlic brown, as it will turn bitter.
  3. Pour in the 6 cups of chicken stock. Increase the heat to medium high and bring the liquid to a rolling boil.
  4. Add the 8 oz extra wide egg noodles to the boiling stock. Reduce the heat slightly to a simmer. Cook for 6-8 minutes until the noodles are al dente (firm to the bite).
  5. Fold in the 2 cups of shredded rotisserie chicken. Let it sit in the hot broth for 2 minutes until the meat is warmed through completely.
  6. Turn off the heat. This is crucial for preserving the flavor of the herbs and citrus. Stir in the 1 tbsp fresh lemon juice and 1/4 cup chopped parsley.
  7. Taste the broth. Add salt and black pepper to taste. Note: The saltiness of your stock will vary, so always taste before adding more.
  8. Ladle the soup into deep bowls. The broth should be a vibrant gold, and the parsley should remain a bright, grassy green.