To a large Dutch oven or stockpot, add the oil
and heat over medium-high heat to warm. Add
the carrots, celery, onion, and saute for about
7 minutes, or until vegetables begin to soften.
Stir intermittently. Add the garlic and saute
for another 1 to 2 minutes.
Add the chicken broth, bay leaves, thyme, oregano,
pepper, and bring to a boil. Allow mixture to
boil gently for about 5 minutes or until
vegetables are fork-tender.
Add the egg noodles and boil mixture for about
10 minutes, or until noodles are soft and
cooked through. At any time while making the
soup, if the overall liquid level is lower than
you like and you prefer more broth, adding a
cup or two of water is okay. At the end you
will adjust the salt level.
Add the chicken, parsley, optional lemon juice
(brightens up the flavor), and boil 1 to 2
minutes, or until chicken is warmed through.
Taste soup and add salt to taste. I added
about 1 Tbsp but this will vary based on how
salty the brand of chicken broth used is, how
salty the rotisserie chicken is, and personal
preference. Make any necessary seasoning
adjustments (i.e. more salt, pepper, herbs,
etc), remove the bay leaves, and serve
immediately. Soup will keep airtight in the
fridge for 5 to 7 days or in the freezer for up
to 6 months.
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