Ingredients:

  • 1 whole rotisserie chicken (approx. 2.5 lbs), meat shredded and carcass reserved
  • 8 cups low-sodium chicken stock
  • 2 cups filtered water
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into 1/4 inch rounds
  • 3 stalks celery, sliced into 1/4 inch crescents
  • 4 cloves garlic, minced
  • 1/2 tsp freshly cracked black pepper
  • 8 oz wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 tsp kosher salt

Instructions:

  1. Remove the meat from the rotisserie chicken. Shred the breast and thigh meat into bite-sized chunks and set aside. Place the remaining carcass (bones, skin, and juices) into a large pot with the chicken stock, water, bay leaves, and thyme.
  2. Bring the stock and carcass mixture to a boil, then reduce heat and simmer for 25 minutes to extract collagen and roasted flavor.
  3. While the carcass simmers, heat butter in a separate skillet or Dutch oven over medium heat. Sauté the diced onion, carrots, and celery until the onions are translucent and carrots are slightly softened (about 6–8 minutes).
  4. Add the minced garlic to the vegetables and cook for 1 minute until fragrant. Season with black pepper.
  5. Strain the fortified broth to remove the carcass and herbs. Pour the clear broth into the pot with the sautéed vegetables.
  6. Bring the soup to a boil, add the egg noodles, and cook according to package directions (usually 6 to 7 minutes) until al dente.
  7. Stir in the shredded chicken meat, fresh parsley, and lemon juice. Season with kosher salt to taste and serve immediately.