Ingredients (8 servings):
½ cup olive oil
2 large yellow onions, chopped
6 large carrots, sliced
8 stalks celery, chopped
2 tsp. salt, plus more to taste
2 tsp. ground black pepper, plus more to taste
6 cloves garlic, chopped
16 cups chicken broth
16 oz. egg noodles
8 cups rotisserie/prepared chicken, coarsely shredded
1 cup parsley, finely chopped
Equipment:
large stockpot
Instructions:
1. Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, carrots, celery, salt, and pepper. Cook, stirring frequently, until the vegetables are very soft, about 15 minutes.
2. Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
3. Add the noodles and cook for 6 minutes, then add the chicken and cook for about 2 minutes more, until the noodles are tender and the chicken is warmed through.
4. Season to taste with more salt and pepper, then stir in the parsley.
© 2021, Kenneth Koziol. All rights reserved.