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Ingredients
| 2tbsp | extra-virgin olive oil |
| 1md | onion, chopped |
| 5md | carrots, cut into coins (2 cups) |
| 6 | celery stalks, cut into half moons (2 cups) |
| 2tbsp | minced garlic (about 4 cloves) |
| 1tsp | chopped fresh thyme |
| Kosher salt and freshly ground black pepper | |
| 1 | bay leaf |
| 10c | low-sodium chicken broth |
| 2c | cooked wide egg noodles (about 3 ounces dried noodles) |
| 2.5c | mixed shredded dark and light rotochick meat (from a large rotisserie chicken)” |
Preparation
In a big soup pot, heat the oil over medium-high heat.
Add the onion and cook, stirring, until softened, 6 to 8 minutes.
Add the carrots, celery, garlic, thyme, 1 tablespoon salt, and 1 teaspoon pepper and cook, stirring, until the carrots soften slightly, about 5 minutes.
Add the bay leaf and chicken broth and bring to a boil.
Reduce the heat and simmer for 45 minutes to meld the flavors.
Stir in the noodles and chicken and simmer for 5 to 10 minutes longer.
Season to taste with more salt and pepper and discard the bay leaf.
Serve with buttered saltines, if you want to be like me and my dad.