A simple yet perfectly delicious chicken noodle soup! Filled with lots of noodles, veggies and tender chicken. It has lots of flavor, and it's just what you need on a chilly day or sick day! A recipe you'll want on repeat. Makes about 12 cups.
Heat olive oil in a large pot over medium-high heat.
Add carrots, onions and celery and 4 minutes, then add garlic and saute 1 minute longer.
Stir in chicken broth, thyme, rosemary, and sage. Season with salt and pepper to taste.
Optional highly recommend step: place larger bones of rotisserie chicken (legs, wings etc) and some of the browned skin on a few layers of cheesecloth, wrap up and tie with butchers twine. Add sachet to pot submerging in broth. This really does add a lot of flavor even though it doesn't simmer for hours.
Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer until veggies are almost tender, about 10 - 15 minutes.
Stir in noodles, cover and boil over medium heat until noodles are cooked through, stirring occasionally, about 7 minutes (or as directed on package).
Remove chicken bones if used, stir in chicken, parsley and lemon and serve warm.
Notes
Look for the poultry herb pkg. so you don't have to purchase all 3 separately, or use 1/2 tsp of each dried.
To make this in about 30 minutes - prep some of the ingredients while sauteing and simmering vegetables, such as shredding chicken and chopping herbs.