There is nothing like a nutritious chicken noodle soup for fighting off winter colds.
4 medium carrots sliced into rounds
3 stalks sliced celery
1tbsp olive oil
1 medium diced onion
1 tsp each fresh thyme and rosemary, chopped
2 chopped garlic cloves
Shredded meat from one rotisserie chicken
2-3 cups dry egg noodles
Zest and juice from ½ a lemon
1 bay leaf
1/2tsp black pepper
8 cups chicken broth
3tbsp fresh chopped parsley
- Heat olive oil in a heavy, lidded pot over medium-high heat and add onion, carrots and celery. Sauté for 10 minutes until vegetables are softened.
- Add rosemary, thyme, garlic, turmeric, salt and pepper and lemon zest and sauté for 1 to 2 minutes. Slowly add chicken broth along with the bay leaf and lemon juice and stir to mix.
- Bring to boil, and then add egg noodles and shredded chicken. Cover and reduce heat to low, simmering for 10 to 15 minutes until pasta is cooked.
- Check seasoning, add parsley and serve.