Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup) (150g)
  • 2 medium carrots, peeled and diced (about 1 cup) (120g)
  • 2 celery stalks, diced (about 1 cup) (100g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 8 cups chicken broth (2 liters)
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried rosemary (5 ml)
  • ½ teaspoon dried sage (2.5 ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 8 ounces egg noodles (225g)
  • 3 cups shredded rotisserie chicken (about 1 pound) (450g)
  • ¼ cup chopped fresh parsley (packed) (15g)
  • 2 tablespoons chopped fresh chives (10g)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Pour in chicken broth, then add thyme, rosemary, sage, and bay leaf. Season with salt and pepper to taste. Bring to a simmer.
  3. Add egg noodles to the simmering broth and cook according to package directions, usually about 8-10 minutes, or until tender.
  4. Stir in shredded rotisserie chicken and cook until heated through, about 2-3 minutes.
  5. Remove bay leaf. Stir in fresh parsley and chives. Serve hot, with lemon wedges if desired.