Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth (low-sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper, freshly ground
  • Salt to taste
  • 8 ounces egg noodles
  • 3 cups cooked rotisserie chicken, shredded (skin removed)
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Pour in chicken broth, add thyme, rosemary, pepper, and salt. Bring to a simmer.
  3. Add egg noodles and cook according to package directions, usually about 6-8 minutes, or until al dente.
  4. Stir in shredded rotisserie chicken and frozen peas. Heat through, about 2-3 minutes.
  5. Ladle soup into bowls and garnish with fresh parsley. Serve immediately.