Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 celery, chopped
- 3 carrot, peeled and chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon chopped fresh thyme leaves
- 2 teaspoons turmeric
- 8 cups Pacific Foods® Organic Unsalted Chicken Bone Broth
- 2 cups water
- 3 cups shredded rotisserie chicken
- 8 ounces uncooked wide egg noodles
- 1/4 cup fresh parsley, chopped, to garnish
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Instructions
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Step 1
Add olive oil to a large pot over medium heat. Stir in onion, celery, and carrots and gently saute for 7-10 minutes, or until softened.
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Step 2
Add in black pepper, sea salt, thyme, turmeric, bone broth, water, chicken, and egg noodles. Bring mixture to a boil, reduce heat to a simmer, and cook for 20 minutes or until the noodles are tender. Divide soup into bowls and garnish with fresh parsley. Enjoy!
