With fresh herbs, this recipe comes together quickly and easily, so you and the family have more time to savor the flavor.
- 2 tbsp. olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, ends trimmed and diced
- 4 cloves garlic, minced or pressed
- 8 cups (64 ounces) chicken stock
- 3 sprigs fresh Rosemary*
- 3 sprigs fresh Thyme*
- 1 sprig fresh Sage*
- 6 ounces wide egg noodles
- 2 cups shredded rotisserie chicken
- salt and pepper
- 1/2 cup chopped fresh Italian Parsley*
- 1/3 cup chopped fresh Basil*
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally.
- Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally.
- Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally.
- Add chicken stock, Rosemary, Thyme, Sage, and Oregano. Gently stir until combined. Continue cooking until soup reaches a simmer.
- Reduce heat to medium-low, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente.**
- Remove and discard the Rosemary, Thyme, Sage, and Oregano sprigs (no worries if some of the leaves have dropped off).
- Taste the soup, and season with salt and pepper to taste.
- Serve warm, garnished with extra black pepper, fresh Parsley and fresh Basil.
*Herb quantities are just suggestions. Use as much as you like! Don’t have them all?
That’s okay too.
**The longer noodles cook, the more broth they will soak up. Feel free to add more chicken stock as needed.