INGREDIENTS
1
Rotisserie chicken, skin removed and shredded or chopped
10 cups
Chicken broth
1
Onion, diced
1 Tbs
Olive oil
2 cloves
Minced garlic
4
Peeled sliced carrots
4 ribs
Celery, sliced
4 Tbs
Butter
2 Tbs
Flour
1 tsp
Salt
1/2 tsp
Tumeric
1/4 tsp
White or black pepper
1/4 tsp
Ground or dried thyme
2 tsps
Parsley flakes
16 ozs
Reames frozen egg noodles
NOTES
The liquid to noodle ratio in this soup is easily variable since the noodles absorb so much of the broth. If it’s too dry, add more broth.
Ashley Mears • 2019-11-30