INGREDIENTS:
3 32 oz cartons’s of organic chicken stock (buy in bulk at Costco)
1 traditional rotisserie chicken ( I only use the white meat), chopped or shredded.
6 stalks of celery
about 2 cups of chopped carrot
1 large white onion, chopped
1 tablespoon minced garlic
2 dry bay leaves
1/2 teaspoon dried thyme
1 tablespoon fresh ground black pepper ( you can use less, I just love pepper)
About 1/3 cup of chopped fresh parsley
Half bag (about 3 cups) of egg noodles ( I prefer the egg noodles without yolk)
1/2 cup fresh lemon juice
zest of 1 lemon
DIRECTIONS:
Heat soup pot on medium heat and add your onion, garlic, bay leaves, pepper, thyme. Cook for 3-5 minutes while stirring. Once the onions are soft add your chicken stock. Next add carrots and celery and bring to a boil. Once it starts to boil turn it down to LOW and simmer for 35-40 mins. Next add chopped chicken, lemon juice, lemon zest. Cook on low for an additional 15 minutes.
10 minutes before serving add your noodles and parsley. Cook until noodles are soft (takes about 10 minutes).
Add a little fresh parsley and a pinch of lemon zest to the top of each bowl and you’re ready to eat!
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