INGREDIENTS
1
Rotisserie chicken, cooked
1 1/2 cups
Baby carrots
2
Bay leaves
1 1/2 cups
Celery
3 tbsp
Italian parsley, leaves
1/4 tsp
Rosemary, dried
1 1/4 tsp
Thyme, dried
1 cup
Yellow onion
2 1/2 tsp
Chicken bouillon, granulated
14 cups
Chicken stock
1 tbsp
Lemon juice
6 oz
Wide egg noodles
1
Salt and pepper
1 tsp
Turmeric
3 tbsp
Olive oil