Ingredients
- 2 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoon Unsalted Butter
- 1 Small Yellow Onion Diced
- 4 Garlic Cloves Finely Chopped
- 1 Cup Carrots Diced
- 1 Cup Celery Diced
- ½ Teaspoon Salt
- ¼ Teaspoon Ground Black Pepper
- 1 Tablespoon Fresh Dill Chopped
- 2 Sprigs Fresh Thyme
- 6 Cups Chicken Broth
- ½ Cup Grated Parmeson Cheese
- 3 Cup Shredded Rotisserie Chicken
- 1 lb Noodles cooked separately
- Garnish: Fresh Herbs and Parmesan Cheese
Instructions
- Sauté the Vegetables: In a large pot or dutch oven, heat the oil and butter over medium heat. Add the onion, garlic, carrots, celery and salt and pepper and sauté for 6-8 minutes, until the vegetables are softened
- Add the Broth: Add the chicken broth, fresh thyme and dill to the pot. Bring to a boil and then reduce to a simmer for 20-30 minutes to infuse the broth with flavor.
- Cook the Noodles: Whiles the broth simmers, cook the noodles in a separate pot according to the package instructions. Drain the noodles, drizzle with olive oil and set aside. Cooking the noodles separately will prevent them from soaking up too much of the broth.
- Add the Cheese and Chicken: Add the shredded parmesan cheese to the broth and gently stir until combined. Add the chicken and simmer for another 10 minutes.
- Serve and Enjoy: Taste the soup and season with salt and pepper if needed. Add the noodles to your individual serving bowls and then pour the soup over the noodles. Sprinkle with parmesan cheese and fresh herbs for a pop of color. Serve with toasted sour dough bread and enjoy!
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