Ingredients:

  • 1.5 lbs cooked rotisserie chicken, shredded
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 0.5 tsp black pepper, freshly cracked
  • 8 cups water
  • 2-3 bouillon cubes (to taste, for broth)
  • 6 oz wide egg noodles
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped
  • 1 tsp salt (adjust to taste)

Instructions:

  1. Place the diced onions, carrots, and celery at the bottom of a 6-quart crockpot to create a vegetable bed.
  2. Add the garlic powder, dried thyme, oregano, and black pepper to the vegetables.
  3. Dissolve 2-3 bouillon cubes in 8 cups of water to create the broth. Pour the broth over the ingredients until submerged. Cover and cook on Low for 6-7 hours (or High for 3-4 hours).
  4. Prepare the rotisserie chicken by shredding it into bite-sized pieces. Keep aside.
  5. Turn the crockpot to High. Stir in the shredded rotisserie chicken and the wide egg noodles, cover, and cook for 20-30 minutes until the noodles are tender.
  6. Stir in the fresh lemon juice and chopped parsley. Season with salt to taste, being mindful of the salt from the bouillon cubes, before serving.