2 Tbsp Olive oil
2 large carrots, peeled and sliced (about 1 cup)
2 celery stalks with leaves, sliced thin (about 1/3 cup)
1 cup yellow onion, finely diced
1 tsp minced garlic
1 1/2 or 2 cups chopped rotisserie chicken
2 tsp salt
1/4 tsp ground black pepper
1 tsp poultry seasoning
1/2 tsp thyme
1 Tbsp fresh chopped flat leaf parsley (or 1/2 Tbsp dried)
8 cups water
3 Tbsp Better Than Bouillon Chicken Base
1 bag Fine Egg Noodles
6 cups water
4 Tbsp Better Than Bouillon Chicken Base
In a 5-6qt soup pot, heat olive oil on medium heat. Sauté carrots, onion, celery, and garlic 3-5 minutes until onion becomes translucent and celery softens.
Add in chopped rotisserie chicken, salt, pepper, poultry seasoning, thyme, and parsley. Stir and heat for 1-2 minutes. Enjoy that delicious smell.
Add in 8 cups of water and 3 Tbsp Bouillon Base. Bring to a boil and turn down to simmer for 15 minutes. Stir occasionally to help dissolve the bouillon.
In a 2-3qt saucepan, bring to a boil 6 cups water with 4 Tbsp bouillon base. Stir to dissolve. When at a boil, add in the noodles and set the timer for 4 minutes. Let noodles cook for only 4 minutes and drain them right away. Put back in the pot, removed from heat, and drizzle with olive oil. Set aside until ready to serve soup.
After 15 minutes of simmering, the carrots should be soft. Put the desired amount of noodles in individual bowls and top with ladles of soup. ENJOY! I like to serve with salad and warm bread.
Store noodles and soup separately in the fridge.
Make the soup and skip the noodles and keep it in the freezer. This will freeze well and you can cook the noodles when you are ready to serve it. What a great way to keep soup on hand for those sick days that sneak up.