Ingredients
Soup Base
- 2 tbsp butter
- 1 medium white onion, diced
- 1 1/2 cup carrots, sliced
- 3/4 cup celery, chopped
- 4 cloves garlic, minced
Seasonings & Herbs
- 1 tsp turmeric
- 1 tbsp Dijon mustard
- 2 tbsp parsley, chopped (plus extra for serving)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Main Ingredients
- 2 1/2 cup shredded chicken breast or rotisserie chicken
- 8 cups chicken bone broth (or chicken broth)
- 2 cups egg noodles
- 1/2 lemon, juiced
Garnish
- Parmesan cheese, shredded or grated
- Additional chopped parsley
Instructions
- Sauté the Vegetables: In a Dutch oven, melt the butter over medium-low heat. Add the diced white onion, sliced carrots, and chopped celery. Cook for 5 to 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Seasonings: Stir in the minced garlic and cook for an additional 2 minutes. Then season the mixture with turmeric, salt, black pepper, and Dijon mustard. Mix well to evenly coat the vegetables with the spices.
- Incorporate Herbs and Chicken: Add the chopped parsley, shredded chicken breast (or rotisserie chicken), and the bay leaf to the pot. Stir everything to combine.
- Simmer with Broth: Pour in the chicken bone broth and increase the heat to bring the mixture to a low simmer. Once simmering, reduce the heat to maintain a gentle simmer.
- Cook the Noodles: Add the egg noodles to the simmering soup. Cook for about 10 minutes or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Finish the Soup: Remove the bay leaf from the soup. Squeeze in the juice of half a lemon and stir well to incorporate the bright, fresh flavor.
- Serve: Ladle the soup into bowls and garnish generously with fresh chopped parsley and freshly grated Parmesan cheese. Serve hot and enjoy.
Notes
- Using chicken bone broth adds extra nutrients and a richer flavor compared to regular broth.
- Rotisserie chicken is a great time-saver if you prefer not to cook chicken breasts yourself.
- Adjust turmeric quantity to your taste; it provides color and immune-boosting benefits but has a earthy flavor.
- The lemon juice added at the end brightens the soup, balancing the richness of the broth and butter.
- Feel free to substitute egg noodles with gluten-free noodles if dietary restrictions apply.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
