When taking a sick day, soup is the only thing I crave. This recipe is great if you have nothing to do but Netflix, nap, and watch a pot of water boil.
- 2tbsp Olive Oil
- 1c Carrot (Sliced)
- 1c Celery (Sliced)
- 1c Vidalia Onion (Sliced)
- 3 cloves Garlic (Chopped)
- 9c Water
- 9tsp Chicken Bouillon (Paste)
- 2 Bay Leaves
- 1/2tsp Thyme (Dried)
- 1/2tsp Oregano (Dried)
- 5 cranks Black Peppercorn
- 2tbsp Butter
- 1c Mushroom (Sliced)
- 1tbsp Lemon Juice
- 10oz Wide Egg Noodle
- 2c Rotisserie Chicken (Shredded)
- 4tbsp Parsley (Fresh/Chopped)
- 2 cranks Sea Salt
In a Dutch Oven, heat 8 cups of Water to boiling, add Chicken Bouillon and let dissolve.
As water boils, heat Olive Oil in a pan and add Carrot, Celery, and Onion. Saute until softened, about 10 to 15 minutes depending on preference.
Add Garlic and saute for another 3 minutes.
Add Bay Leaves, Thyme, Oregano, Pepper, and sauteed vegetables to the Broth. Allow to boil gently.
As the Broth boils, in the same pan that the vegetable cooked in, melt the Butter. Add the Mushrooms and saute until brown, about 7 minutes. Stir in the Lemon Juice and let heat another 2 minutes.
Add the Mushroom mixture to the Broth and test the vegetables to make sure they are fork-tender.
Add the Egg Noodles and let boil for 10 minutes, or until Noodles are soft and cooked through.
Add the Chicken and Parsley, boil 3 minutes or until Chicken is warmed.
Remove from heat and add Lemon Juice and Salt to taste.