Ingredients
1 Tablespoon olive oil
1 Tablespoon butter
3 medium carrots peeled and chopped
2 ribs celery chopped
1/2 medium yellow onion chopped
3 cloves garlic minced
1 teaspoon Italian seasoning
8 cups chicken broth low-sodium preferred
2-3 cups shredded or chopped chicken such as from a rotisserie chicken
8 ounces egg noodles
1 Tablespoon lemon juice from about 1/2 medium lemon
1 Tablespoon chopped fresh parsley or 1-2 teaspoons dried
1/4 teaspoon kosher salt
10-12 cranks fresh-ground black pepper
Cook Mode
Instructions
Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat.
Add carrots, celery, and onion. Sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.
Stir in broth and increase heat to bring liquid to a boil. Add the shredded chicken and egg noodles.
Reduce heat to medium and cook for 8-10 minutes, or just shy of the noodles’ package directions, stirring occasionally.
When egg noodles are tender, add lemon juice, parsley, salt, and pepper. Sample and adjust seasoning to taste. Serve and enjoy!

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