📖 Instructions

1. Prep the Veggies: Dice the onion, carrots, and celery. I like to keep my veggies roughly the same size for even cooking, but don’t stress too much about it – rustic is perfectly fine!
2. Sauté the Aromatics: In a large pot or Dutch oven, melt butter or heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the onions are translucent and the vegetables are slightly softened. This step is crucial for building flavor, so don’t rush it!
3. Add Garlic and Herbs: Stir in minced garlic and dried thyme (or Italian seasoning) and cook for another minute until fragrant. Be careful not to burn the garlic, or it will taste bitter.
4. Pour in Broth: Pour in the chicken broth and bring to a boil. I prefer using low-sodium broth so I can control the saltiness of the soup, but any chicken broth will work.
5. Add Chicken: Add the cooked, shredded chicken to the pot. If you're using leftover rotisserie chicken, this is a great way to use it up. If you don't have cooked chicken, you can poach chicken breasts directly in the soup – just add them to the broth and simmer until cooked through, then shred before adding the noodles.
6. Simmer: Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes to allow the flavors to meld together. This is where the magic happens! The longer it simmers, the more flavorful the soup will become.
7. Cook Noodles: Add the egg noodles to the pot and cook according to package directions, usually around 6-8 minutes, or until tender. Be careful not to overcook the noodles, or they will become mushy. I also really like the gluten free noddles as an alternative!
8. Season and Serve: Season with salt and black pepper to taste. Taste and adjust the seasonings as needed. If you like a little heat, you can add a pinch of red pepper flakes. Garnish with fresh parsley, if desired. Serve hot and enjoy!