what you'll need:
2 tablespoons olive oil
1 tablespoon butter
1 yellow onion, chopped
4 whole carrots, peeled and chopped
4 stalks celery, chopped
4 cloves fresh garlic, roughly chopped
2 tablespoons fresh thyme (or 2 teaspoons dried)
2 teaspoons tumeric powder
4 cups chicken broth
1/4 cup fresh parsley
2 large eggs
1 rotisserie chicken, bones removed (save the juices--this will add so much flavor!)
8 oz noodles (I like to use something small like ditalini)
Kosher salt, to taste
yields: 6 servings
total cook time: 45 minutes
instructions:
In a large dutch oven, heat olive oil and butter over medium heat. Once shimmering, add onion, carrots, celery, garlic, thyme, and tumeric. Stir occationally, allowing everything to soften and become fragrant.
Add in bone broth and allow to come to a simmer. Stir in parsley and whisked eggs. Shread rotisserie chicken meat and add to the pot, along with juices from the container. Place a lid on the dutch oven and allow everything to come back to a simmer.
In a small saucepan, cook noodles until al dente. Strain and place in a separate bowl.
Taste your soup and begin adding salt 1 teaspoon at a time until desired flavor is reached (the amount will be dependent on the broth used, as well as the salt content in the rotisserie chicken juice).
To serve, place noodles in a medium bowl and spoon over soup. I like to store the soup and noodles separately for leftoevers so that the noodles do not expand or become soggy.
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