– 1 onion – 3 stalks celery – 3 carrots3 cloves garlic – 1 rotisserie chicken – 1 tablespoon butter – 1 teaspoon kosher salt – 8 cups low-sodium chicken broth – 1 cube or teaspoon chicken bouillon – 1 bunch thyme, tied with kitchen twine – 2 bay leave – ½ teaspoon fresh ground black pepper – ½ teaspoon cinnamon – 6 ounces egg noodle
Cut onion, celery, and carrots. Mince garlic.Cut the rotisserie chicken flesh into bite-sized pieces and leave aside. Get rid of skin and bones.
1
Heat a big saucepan on medium. Add butter, onion, celery, and carrots. Stir in 1 tsp salt. Cook veggies for 5-7 minutes, stirring regularly, until softened. Add minced garlic and stir for 1 minute.
2
Add chicken broth, bouillon, thyme, and bay leaves. Stir and boil.Thyme and bay leaves should be removed after 30 minutes.
3
Add egg noodles, shredded chicken, remaining 1 teaspoon salt, pepper, and cinnamon. Stir and boil.
4
After 5-7 minutes, the egg noodles and chicken should be warm.Warm the soup and store leftovers for 5 days.
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