No, you don’t have to cook the bird, boil the carcass for the broth and roll out your own noodles for this recipe — though it’d be even better if you did! Store-bought is fine for all three, though you should try for fresh noodles from the refrigerated section for optimal “homemadeness.” It’s not too heavy, the perfect dinner to gather around as the first hints of fall arrive.
- 1 tbs Olive oil or butter
- 1 sm Yellow onion, chopped; about 3/4 cup
- 2 ribs Celery, 1/2-inch chopped
- 1-2 lg Carrots, peeled, 1/2-inch sliced (approx. 1 1/2 cups)
- 4 cloves Garlic, minced
- 2 Bay leaves
- 8 cups Chicken stock
- 2-3 cups Chicken, cooked shredded; from rotisserie
- 6 oz Egg noodles
- 1 tbs Flat leaf parsley, minced
- 1 tsp Sea salt
- 1/4 tsp Black pepper, fresh cracked; to taste
- Heat butter or olive oil in a large pot set over medium heat. Add the onion, celery and carrots and cook until onions are translucent, about 5 minutes. Add garlic and cook for 1 minute longer.
- Add the chicken stock and bay leaves. Bring to a boil over high heat. Reduce heat to medium and cook until the vegetables are tender, about 15 minutes.
- Add the chicken, egg noodles, parsley, salt and pepper. Maintain a low boil until the noodles are tender and the chicken is warmed through.
Serves 6 | Prep Time 25 – 35 min