Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 cup (150g) Yellow onion, finely diced
  • 1 cup (130g) Carrots, peeled and sliced into rounds
  • 1 cup (120g) Celery, sliced
  • 3 cloves Garlic, minced
  • 6 cups (1.4L) Chicken bone broth or stock
  • 3 cups (450g) Rotisserie chicken, shredded and skin removed
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 1 Bay leaf
  • 2 cups (150g) Wide egg noodles, dried
  • 4 oz (115g) Cream cheese, softened and cubed
  • 1/2 cup (120ml) Heavy cream
  • 1/4 cup Fresh parsley, chopped
  • Salt and black pepper to taste

Instructions:

  1. In a 6-quart Dutch oven, melt the unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and onions become translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant, ensuring the garlic does not brown.
  3. Pour in the chicken bone broth, dried thyme, dried oregano, and the bay leaf. Increase heat to medium-high and bring the mixture to a gentle boil.
  4. Add the wide egg noodles to the boiling broth. Reduce heat to a simmer and cook for approximately 6-8 minutes, or until the noodles are al dente.
  5. Stir in the shredded rotisserie chicken and the cubed cream cheese. Whisk gently until the cream cheese is fully melted and emulsified into the broth.
  6. Pour in the heavy cream and add the fresh parsley. Stir to combine and heat through for 2 minutes. Season with salt and black pepper to taste. Remove the bay leaf before serving.