Roto-chick Chicken Noodle Soup

⭐⭐⭐⭐⭐ · 1 hour 20 minutes

#dinner #easy

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 5 medium carrots, cut into coins (2 cups)
• 6 celery stalks, cut into half moons (2 cups)
• 2 tablespoons minced garlic (about 4 cloves)
• 1 teaspoon chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1 bay leaf
• 10 cups low-sodium chicken broth
• 2 cups cooked wide egg noodles (about 3 ounces dried noodles)
• 2½ cups mixed shredded dark and light rotochick meat (from a large rotisserie chicken)”

Steps

1. In a big soup pot, heat the oil over medium-high heat.
2. Add the onion and cook, stirring, until softened, 6 to 8 minutes.
3. Add the carrots, celery, garlic, thyme, 1 tablespoon salt, and 1 teaspoon pepper and cook, stirring, until the carrots soften slightly, about 5 minutes.
4. Add the bay leaf and chicken broth and bring to a boil.
5. Reduce the heat and simmer for 45 minutes to meld the flavors.
6. Stir in the noodles and chicken and simmer for 5 to 10 minutes longer.
7. Season to taste with more salt and pepper and discard the bay leaf.
8. Serve with buttered saltines, if you want to be like me and my dad.