Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, peeled and diced
  • 3 large Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 8 cups Low-Sodium Chicken Stock or Broth
  • 2 Dried Bay Leaves
  • 4 sprigs Fresh Thyme
  • 5 tsp Kosher Salt (to start)
  • 5 tsp Black Pepper, freshly ground
  • 1 tsp Fresh Lemon Juice
  • 3 cups Cooked Chicken, shredded or diced
  • 8 oz Wide, Homestyle Egg Noodles
  • 5 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Dice all vegetables (onion, carrot, celery) uniformly—this ensures they cook evenly. Mince the garlic and shred the cooked chicken. Gather all herbs and measure seasonings.
  2. Heat the Dutch Oven over medium heat. Add the butter and olive oil. Once the butter is foaming, add the diced onions, carrots, and celery (the mirepoix). Sauté slowly for 8-10 minutes, stirring occasionally, until they are significantly softened and translucent, but not browned. Add the minced garlic and thyme sprigs. Cook for 1 minute until fragrant.
  3. Pour the chicken stock into the pot. Scrape the bottom of the pot with a wooden spoon to lift any browned bits (deglazing). Add the bay leaves, initial measure of salt, and pepper. Bring the soup to a rapid boil, then immediately reduce heat to a gentle simmer. Simmer uncovered for 20 minutes, using a skimmer to remove any foam or excess fat that rises to the surface.
  4. Remove and discard the thyme sprigs and bay leaves. Stir in the shredded, cooked chicken. Simmer for 5 minutes to allow the chicken to absorb the broth's flavour and heat through thoroughly. Taste the broth and adjust salt and pepper as needed.
  5. Increase the heat to bring the soup back to a rolling simmer. Add the wide egg noodles to the pot. Cook for 6-8 minutes, or according to package directions, stirring frequently to prevent sticking. The noodles should be al dente.
  6. Remove the pot from the heat. Stir in the teaspoon of fresh lemon juice. Ladle the soup into warm bowls and garnish generously with freshly chopped parsley.