Chicken Noodle Soup

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2 Tbsp olive oil
1 1/2 cups diced carrots (about 3)
1 1/2 cups diced yellow onions (1 medium)
1 1/4 cups diced celery (about 3 ribs)
3 garlic cloves, minced
2 (32 oz) cartions low-sodium chicken broth or homemade chicken stock
2 tsp each chopped fresh thyme, rosemary and sage*
Salt and freshly ground black pepper
2 cups (5 oz) medium egg noodles (dry)
3 cups shredded rotisserie chicken (from about a 1 3/4 lb - 2 lb rotisserie chicken)
3 Tbsp chopped fresh parsley
1 Tbsp fresh lemon juice (optional)

Heat olive oil in a large pot over medium-high heat.
Add carrots, onions and celery and 4 minutes, then add garlic and saute 1 minute longer.
Stir in chicken broth, thyme, rosemary, and sage. Season with salt and pepper to taste.
Optional highly recommend step: place larger bones of rotisserie chicken (legs, wings etc) and some of the browned skin on a few layers of cheesecloth, wrap up and tie with butchers twine. Add sachet to pot submerging in broth. This really does add a lot of flavor even though it doesn’t simmer for hours.
Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer until veggies are almost tender, about 10 - 15 minutes.
Stir in noodles, cover and boil over medium heat until noodles are cooked through, stirring occasionally, about 7 minutes (or as directed on package).
Remove chicken bones if used, stir in chicken, parsley and lemon and serve warm.

Look for the poultry herb pkg. so you don’t have to purchase all 3 separately, or use 1/2 tsp of each dried.
To make this in about 30 minutes - prep some of the ingredients while sauteing and simmering vegetables, such as shredding chicken and chopping herbs.
Recipe inspired by my Slow Cooker Chicken Noodle Soup

Chicken Noodle Soup#