Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely diced
  • 1 cup Carrots, sliced into thin rounds
  • 1 cup Celery, sliced
  • 3 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 1 tsp Dried Thyme
  • 6 cups Low-Sodium Chicken Broth
  • 1 cup Whole Milk
  • 3 cups Rotisserie Chicken, shredded
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 8 oz Wide Egg Noodles
  • 1 tbsp Fresh Parsley, chopped
  • 1 tsp Lemon juice

Instructions:

  1. Melt butter in a 6-quart Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until the onions are translucent and the carrots are slightly softened.
  2. Stir in the garlic and thyme, cooking for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to create a blonde roux, ensuring the flour is well-incorporated and toasted.
  4. Slowly pour in the chicken broth, whisking or stirring vigorously to prevent lumps. Increase heat to medium-high and bring to a gentle boil.
  5. Add the egg noodles and simmer for 6-8 minutes until the noodles are just shy of tender.
  6. Stir in the shredded rotisserie chicken and whole milk. Heat for 2-3 minutes until the chicken is warmed through and the broth thickens slightly. Finish by stirring in the fresh parsley and lemon juice. Season with sea salt and black pepper to taste.