prep: 15 minutes
cook: under 40 minutes
cool: none
4 tablespoons (½ stick) unsalted butter
½ cup diced onion (about ½ medium)
2 celery stalks, diced
3 carrots, diced
½ teaspoon kosher salt
¼ teaspoon ground white pepper
8 cups (2 quarts) chicken broth
4 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
1 tablespoon chopped fresh parsley
1. Make the noodles as directed and cover with a damp cloth or paper towel.
2. In a large soup pot, melt the butter over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the celery and carrots and cook until soft and tender, 5 to 8 minutes. Stir in the salt and pepper.
3. Add the broth and bring to a boil over medium-high heat. Reduce to a simmer, carefully add the noodles, and simmer until they are cooked through, 15 to 20 minutes.
4. Add the chicken and simmer 5 minutes to warm through. Sprinkle with the parsley and serve.
5. Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
Makes 8 to 10 servings